Step 0: Make Gelatin Stock

1. Trim the nails off the chicken feet and rinse thoroughly. Place in a pot, and cover with water, and boil for 5-10 minutes.
2. Drain and discard water, rinse thoroughly. Place in Instant Pot and cover with water. Pressure cook 1 hr high (I added some chicken skins to this).
3. Strain off solids and cool. Remove fat.

Step 1: Make Chicken Stock

1. Place chicken, celery, bay leaves, hing, and water in a stockpot.
2. Bring to a gentle simmer.
3. Cook 1½–2 hours until meat falls from the bones.
4. Remove chicken.
5. Strain stock.
6. Discard bones and vegetables.

Step 2: Pick Meat

1. Remove skin, bones, and cartilage
2. Keep dark meat and any gelatinous bits from the stock
3. Finely chop or pulse in food processor.
4. I like a texture where pieces are about pea-sized rather than completely smooth.

Step 3: Reduce Stock

1. Return stock to pot.
2. Reduce to roughly:
3. 2½ to 3 quarts
4. This concentrates flavor and gelatin.

Step 4: Season

1. Add all seasonings.
2. Taste.
3. The broth should taste slightly over-seasoned because the rice flour will mute the flavors.

Step 5: Add Rice Flour

1. Whisk rice flour into cold water 2 cups rice flour and 3 cups cold water
2. Make a slurry.
3. Slowly whisk into simmering stock.
4. Cook 10–15 minutes.
5. It should resemble thick cream-of-wheat.

Step 6: Add Meat

1. Stir chopped chicken into mixture.
2. Continue cooking 10 minutes.
3. Final consistency should be:
4. thick enough that a spoon stands up
5. not quite mashed-potato thick
6. If too loose add additional rice flour slurry (¼ cup at a time)
7. If too thick add reserved stock

Step 7: Mold

1. Pour into loaf pans.
2. Cool.
3. Refrigerate overnight.