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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.
1/4 pound gizzards
4 chicken necks
6 chicken feet
4 cloves garlic, crushed, or 4 cubes Gefen Frozen Garlic
1/8 teaspoon salt
dash of pepper
Place gizzards in a small saucepan. Add water to cover and bring to a boil. Cook for 10 minutes, then pour off the water. Set aside.
Bring three-quarters of a cup of water to a boil. Insert chicken feet, one at a time, for 30 seconds. Remove and peel the skins.
Place all meat in a three-quart pot. Add water to cover and bring to a boil. Reduce heat and simmer for three hours.
Remove meat from the pot and pick the meat from the bones. Strain the broth.
Grind gizzards and meat pieces and return to stock. Add garlic, salt and pepper and cook over low heat for 10 minutes.
Pour into a seven- x four-inch pan. Refrigerate to set.
Photography and Styling by Elazar Klein Studio
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