According to noted food historian Gil Marks, Ashknenazim have different words for jellied calf’s foot soup – galarita, p’tcha, fisnoga, cholodyetz, drelies, to name a few – but no matter what you called it, it was a widely popular Sabbath delicacy in European Jewish homes. This version is made from chicken rather than meat, but remains an ingenious and oddly delicious way to use up those parts of the animal that might otherwise just get thrown away – a value derived from the Torah in the principle bal tashchit (needless waste) and one that has never gone out of style in the kitchen.   For a version using the traditional beef, try Bubby’s Galarita.