Jellied Chicken (Kholodets) with Chicken Feet

Tasty, budget-friendly, and festive. A slight twist on a recipe from my childhood — my parents made theirs with pork.

Recipe author

Servings:

Chicken (fresh)

Chicken feet

1.5

Onion (one clove of garlic per serving dish)

Salt

Water

Garlic (1 head)

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 53 % 8 g

Fats 47 % 7 g

Carbohydrates 0 % 0 g

96 kcal

GI: 0 / 0 / 0

Cover the chicken feet with cold water and let them soak for 2 hours, then drain. Put the feet in a pot so the bottom is covered, and fill the pot halfway with water. Turn the heat to high, and the moment it comes to a boil, lower it to the minimum. Simmer for 2.5–3 hours. Add the chicken, onion, and salt. Turn the heat back up to high, and again drop it to the minimum as soon as it boils. Simmer for 4–5 hours. Prepare your serving dishes: finely chop the garlic and put some in the bottom of each — about one clove per dish. Turn off the heat, remove the chicken, and add the meat in small pieces to the dishes, filling them about a third of the way. Pour in the broth. Once it cools, chill it in the refrigerator, and serve a day later.

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