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1
Fill a large pot with cold water and bring it to the boil. Add the meat, let it come to a boil again and let it boil vigorously for three to four minutes. Pour into a colander and rinse with cold water. (This helps the broth stay clear). Refrigerate the chicken.
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2
Place the pork and all remaining ingredients in the crockpot and cover with cold water. Cook on HIGH for six to eight hours. The pigs's feet should be quite tender - you should be able to cut through them with a spoon.
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3
Add the chicken and continue to cook on HIGH for another three hours.
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4
Remove the meat. Remove the skin and bones from chicken, shred the meat and put it in a large bowl. Remove the bones from the pig's feet - there are a lot of small ones - and julienne or finely dice the meat and skin. Mix together with the chicken.
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5
Remove and discard the vegetables and bay leaf. If a skin has formed, skim and discard.
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6
Divide the meat among three or four shallow bowls. Ladle the remaining broth over the meat until it is covered. Cover with plastic and let stand in the refrigerator.
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7
Scrape off the fat that has risen to the top of the dish. Skim the fat off the remaining broth. Ladle additional broth over the dish to create an aspic layer.
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8
To serve, cut into squares or wedges and serve with horseradish or a lemon wedge. Horseradish cream (mayonnaise-based dressing) is also good with this, esp. if used in a sandwich.
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9
Note: You can make this is one larger dish, just make sure that it's shallow - no more than about 2 inches deep.
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10
Note2: This will be good for about a week. It does not freeze.
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11
Note3: The crockpot method results in leftover broth. It is excellent in a pea soup, cabbage soup, or the like. Also, the nutritional information is misleading, as the fat cooks out and is discarded.
