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

Vegetables, spices. I’ll be adding turmeric soon.
Along with the vegetables, go all the spices—peppers, bay leaf, turmeric. Turmeric isn’t so much for flavor as for color. It will make the jellied meat yellow, not a dull gray. But there’s a catch with adding turmeric. If you didn’t skim off the fat during cooking, and there’s a lot of it, like in this photo…

The fat needs to be skimmed off.
…then the turmeric will be absorbed into the fat and remain there. If the fat is skimmed off, it will color the broth yellow, which is what we want.

FINISHING:
Once the meat has been placed in the trays, the legs have been cooked through, and discarded, it’s time to remove the broth from the heat and add chopped or crushed garlic and dill. At this point, add salt. You’ll need more salt because the chicken wasn’t salted beforehand. After it sets, the saltiness will be less than when it was still warm in the broth. Therefore, add enough salt to cover the chicken meat. Otherwise, the jellied meat will be a bit bland.

CLARITY:
I wasn’t chasing clarity because I was cooking for myself. Broth clarity doesn’t affect the flavor, so I boiled the drumsticks at a visibly low simmer. This caused the broth to become cloudy. But it took just five hours from start to finish, compared to seven to nine hours for beef.

TASTE:
Excellent. The resulting aspic is very tasty. This is the result of the combination of vegetables, chicken thighs, and seasonings. Dried dill adds a slight mushroom flavor. Subtle, but present.

AMOUNT OF WATER:
Exactly the same amount as the number of legs. If there are two kilograms of legs, then two liters of water are needed. This ensures that the jellied meat will be very dense. The thigh meat doesn’t need to be factored into the proportions – it contains much less collagen and is simply used as a protein filler, for richness and flavor.

PACKAGING: