Chicken Feet Aspic: A Tasty, Low-Calorie Appetizer

An affordable, simple Russian appetizer for any holiday. Jellied meat made from chicken feet is just as tasty as the usual one made from pork feet and is even more dietary and low-calorie. At the same time, satisfying, refreshing and budget-friendly. All pros and no cons.
cook time: 10h
Maya Lindell
Chicken Feet Aspic: A Tasty, Low-Calorie Appetizer

Nutrition Facts (per serving)

71
Calories
4g
Fat
1g
Carbs
7g
Protein

Ingredients (6 portions)

Basic:

Onion (large) 1 pc
Garlic 6 clove
Salt to taste
Water 3 l
Bay leaf 2 pc
Carrot 1 pc
Peppercorns (black) 4 pc
Allspice (peas) 4 pc
Chicken thighs (Can be replaced with boneless thigh or breast fillet) 600 g
Chicken feet 1 kg

Recipe instructions

Step 1

Step 1
How to cook jellied chicken and chicken legs without gelatin? Very simple! To begin, prepare the necessary ingredients according to the list. There is no meat in the chicken feet; we need them to make the jellied meat jellied. For meat we use chicken thighs. To have more meat in the jellied meat, you can replace them with boneless fillet from the thigh or breast. To make the broth clear, pour cold water over the chicken thighs and leave for 1-2 hours.

Step 2

Step 2
Wash the chicken feet thoroughly and cut off the claws. Place the paws in a saucepan and fill with boiling water. Leave for 3 minutes. Drain the water and remove the upper skin from the paws. Rinse again.

Step 3

Step 3
Peel the carrots. Peel the onion and cut into 4 parts.

Step 4

Step 4
Place chicken legs and thighs in a large saucepan (you can remove the skin from the thighs). Fill with cold water and place over high heat. Bring to a boil, skimming off the foam. For information on how to choose the perfect pan, read the article at the link at the end of the recipe.

Step 5

Step 5
Place the carrots and onions in a saucepan along with the bay leaves, half the total garlic cloves and peppercorns. Salt the broth. Cook over low heat for about 4 hours. During this time, the paws will boil thoroughly and release gelling substances into the broth. You can cook it a little longer. If you plan to use carrots for decoration, remove them after 30-40 minutes of cooking, otherwise they will become too soft.

Step 6

Step 6
Remove the chicken thighs from the broth, cool and disassemble into small pieces. Peel the remaining garlic and pass through a press. Mix chicken meat with chopped garlic.

Step 7

Step 7
Strain the broth through a fine sieve lined with gauze. If necessary, add salt to the broth. You can check the broth for readiness: pour out a small amount of broth, cool slightly, dip two fingers into it and connect: if the fingers stick together, it means the broth has hardened. If you need jellied meat that can be cut with a knife, add 5-6 g of gelatin to the hot broth (pour it with 30 ml of cold water and allow it to swell and then add it to the broth).

Step 8

Step 8
Place the meat and garlic into containers. If desired, add boiled carrots cut into slices. Pour in hot broth. Cool at room temperature and refrigerate for 4-6 hours.

Step 9

Step 9
Turn the chicken leg jellied meat onto a plate and serve with boiled potatoes and fresh herbs. Bon appetit!

Additional rubrics

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