Did you know that if you eat chicken feet, you don’t need to

Rinse until the water runs clear.
In all the YouTube videos where they make jellied chicken feet, they remove the claws and trim the pads off the legs. Why? I honestly don’t understand it. Taking the legs apart for jellied chicken feet after they’ve been boiled is pointless because there’s no meat in them, only skin. Adding foot skin instead of meat is a poor decision, in my opinion. If you believe otherwise, that’s your choice, and I won’t argue with you. That’s why I placed the feet in the pot as is, with the claws on. The only thing you need to do is remove any remaining hard, yellow skin. Then rinse the feet until the water runs clear and warm. When nothing else comes out, you can fill the pot with filtered water and put it on the stove.

OTHER MEAT COMPONENTS:
Since the legs are discarded, other meat should be added to this jellied meat. In my opinion, only thighs are suitable. This is the most cost-effective option. Adding chicken drumsticks will cost significantly more because the drumsticks are so thin. Thighs, on the other hand, have a lot of red meat. No matter how you cook them, they’ll be delicious. Unlike breast meat, which is white meat, it doesn’t impart much flavor when cooked for a long time and, once cooked, turns into something resembling a rag or a shoe sole. Breast meat is also always dry; there’s no way to make it juicy in jellied meat, and jelly won’t save it. Bottom line: you can use thighs or drumsticks, but thighs are preferable. They should be added three hours before the end of the cooking time, but they only need to be cooked for two hours. I added them in a boiling and mashing bag so that the thighs could be easily removed for further processing. I used to use gauze, but the bag is more convenient in that it is reusable.

The thighs will be completely cooked through in two hours. So, I add them two hours after the drumsticks have started boiling and remove them an hour before the end of cooking.

VEGETABLES AND SPICES:
I add the same vegetables to this jellied meat as I do to the beef. A whole onion, two tablespoons of fried caramelized onion, carrots, and celery. If you have celery root, that’s great. If you don’t have celery root, the stalks will work. All the vegetables are added an hour before the end of cooking. So, it’s simple: add the vegetables when you remove the thighs from the pot. By the time the vegetables cook, the thighs will have cooled, and the meat can be removed and placed into serving trays.