Jelly de Chare¹⁶⁰

• 2½–3 lb/1.1–1.4 kg calves’ feet [or pigs’ trotters] cleaned and chopped
• 1 prepared chicken

Bring the feet or trotters and the wine to the boil, skim, then gently simmer, barely any steam escaping from the lid, for 3 hours.

Pour the liquid into a measuring jug, make up to 2 pt/1.2 l