Chicken Foot Jelly (Sweet Gelatin)

This traditional Parsi delicacy transforms simple chicken feet into a crystal-clear, amber-hued sweet jelly through the classic culinary art of natural gelatin extraction. Infused with aromatic cardamom, cinnamon, cloves, and a hint of black tea, the stock is clarified to brilliance using an egg-white raft technique before being sweetened. The result is a cooling, restorative dessert with a delicate wobble, finished with sophisticated notes of sherry and brandy.

Ingredients

24 feet Chicken feet (Approx. 2 dozen. Cleaned, with claws/nails.)
4 quarts Water (Originally '4 seers'. Plus extra for rinsing bones.)
1 1/2 cups Sugar (Originally '3/4 seer' (approx 12 oz).)
2 whole Eggs (Used for clarification. Use whites and crushed shells.)
1 tablespoon Cardamom seeds (Originally '3/4 tola'. Crushed.)
1 piece Cinnamon stick (Small stick, broken into bits.)
5 whole Cloves (Quantity estimated from context.)
3 teaspoons Black tea leaves (Originally '3 spoons dry tea'.)
2 teaspoons Lemon juice (Originally '2 small spoons'.)
1 tablespoon Sherry (Originally '1 small spoon'.)
1 tablespoon Brandy (Originally '1 small spoon'.)

Instructions

1Scald the chicken feet in boiling water. Peel off the outer skin layer and clip off the nails/claws. Wash them thoroughly. Crush the bones on a stone or with a heavy mallet to help extract the gelatin. The weight should be slightly over 1.5 pounds after cleaning.
2Place the crushed feet in a tinned pot (or stainless steel) and pour in 4 quarts of cold water. Cover and place on a slow fire. Simmer gently for 3 to 3.5 hours. Frequently uncover and mash the feet with a spoon to separate them and aid extraction. If the water reduces too much, add a little boiling water. You want to reduce the liquid down to a concentrated stock (approx. 5-6 cups).
3Strain the liquid through a cloth into a bowl. Pour about 1 cup of hot water over the remaining bones/residue in the strainer, mash to extract remaining juices, strain again, and add to the main stock. Repeat if necessary. Allow the stock to cool completely (preferably overnight or in a refrigerator) so the fat solidifies on top. Carefully remove every trace of fat/grease from the surface.
4To the cold, degreased stock, add the sugar. Whisk the eggs (whites and crushed shells) and mix them into the stock. Add the crushed cardamom, cinnamon bits, cloves, and dry tea leaves. Place on the stove and bring to a boil while stirring occasionally. Once it reaches a boil, add the lemon juice. Stop stirring and let it simmer gently. The egg whites will coagulate and rise to the surface, trapping impurities (forming a raft).
5When the liquid below the raft looks clear ('fati nitari thay'), strain it through a jelly bag or multi-layered cheesecloth without pressing on the solids to ensure clarity. You should have about 2.5 to 3 cups (5 pasher) of clear liquid; if you have too much, reduce it slightly, or it may not set. If it looks cloudy, strain again. Let it cool slightly, then stir in the sherry and brandy. Pour into a mold and place on ice or in a refrigerator to set until firm.