Few people know that chicken paws contain a special collagen that helps people with joint diseases. Than to swallow tablets with chondroitin and glucosamine, eat jelly from chicken legs. The recipe for this dish, which is not a shame to put on the festive table, is not very complicated. Just keep in mind that, along with the feet of chickens, you need to stock up on your legs and thighs - so your jelly will also be meaty, satisfying. Many housewives prefer to use a rooster for this dish - it has more collagen. For a kilogram of legs, you should take two legs or one thigh (or legs).
The first thing we need to do is soak the paws in cold water for three hours. After this lengthy water treatment, the paws are rubbed off from dark spots very easily. Then they need to be cleaned of films. We clean large carrots, chopped coarsely. My onion, cut off only the dry upper part and the lower roots, leaving the husk untouched. Put vegetables, paws and drumsticks together in a saucepan, pour three liters of cold water. Cook for about two and a half hours. The main thing in this process is not to miss the moment the liquid boils. The foam that has appeared must be carefully removed with a slotted spoon, otherwise the jelly from chicken legs will turn out muddy.
After two to three hours, turn off the fire. Filter the broth. We throw out the onion - it has already given up its golden color and aroma. From carrots you can cut cute little flower stars and later decorate them with ready-made jelly from
chicken legs. Paws, too, are no longer needed - you can give them to your pets. But remove the meat from the shanks or legs, take it apart into fibers and return it to the broth.
Put the pan on the fire again. Season the broth with bay leaf, allspice peas, chili (on the tip of a knife), salt to taste. Cook for another forty minutes. We check the jellied chicken legs for thickening: if a teaspoon of the broth under the fingers is as sticky as liquid glue, then the dish is ready. If it so happened that the liquid does not want to harden, we introduce gelatin diluted in cold water into it, and then cook for another 10 minutes. Two or three cloves of garlic cut lengthwise into slices, chopped parsley coarsely. Insert these new ingredients into the viscous broth and cover the pan with a lid. Turn off the heat and let it brew for five minutes.
Pour the broth into molds. When it cools to room temperature, refrigerate. Decorate the finished dish with carrot flowers and fresh herbs, halves of boiled quail eggs. Chicken legs are served with mustard or horseradish. You can paint the surface of the dish with mayonnaise mesh. As an appetizer, you can serve pickled vegetables.
And now some tips. Salt broth intensively: solidified, it will be just right. You can make the dish flaky. When the broth boils for the set time, we take out and clear the chicken legs from the bones. Pour the jellied meat in the forms like this: put meat fibers on the bottom, chopped wedges of garlic on it. Fill it all with broth. If the dish, having stood in the refrigerator for several hours, still does not freeze, proceed as follows. We heat it, filter it. The meat is sent back to the forms, and in the liquid add half a spoonful of gelatin, previously diluted in 100 ml of cold water. We heat the broth over low heat, but do not boil. Then we fill them with meat in forms.