page_title: Chicken feet
section_title: Eastern Europe
hierarchical_section_title: Chicken feet / Around the world / Eastern Europe
caption_attribution_description: English: Meat Jelly from the Moldavian Cuisine Română: Racitura din bucataria moldoveneasca Русский: Холодец, молдавская национальная кухня
context_page_description: Chicken feet are cooked and eaten in many countries. After an outer layer of hard skin is removed, most of the edible tissue on the feet consists of skin and tendons, with no muscle. This gives the feet a distinct texture different from the rest of the chicken's meat. Being mostly skin, chicken feet are very gelatinous.
context_section_description: In Russia, Ukraine, Romania, and Moldova, chicken feet are cleaned, seasoned, and boiled, often with vegetables, and then cooled, to make an aspic called kholodets in Russian and Ukrainian, and piftie or răcitură in Romanian. The legs are not always eaten, however the chicken is cooked with its legs, as they contain a high amount of gelatin.
caption: Moldovan chicken racitura. In this serving, chicken legs were removed after boiling.
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