chicken parts: 4 feet/2 heads(!)

[onetrumpeter]

So... this is listed on our price list from our farmer. Wow. Sort of tempting except the wimpy part of me that's nervous since I've *never* cooked feet of anything, let alone a head of anything! But I'd love to be able to make stock and not have paid the price for a pastured chicken. The 4 feet/2 heads are only $1.45! Sounds like a great deal to me!

I googled and found some recipes/directions for making stock w/ the feet. Sounds awesome. But what about the chicken heads? Could I toss them in the broth pot, too? Ummm... I'm SO nervous but at the same time want to try it so badly!

[Magelet]

definitely toss them both in. there is lots of nutrition in the heads, and the feet have lots of nutrition as well. I wouldn't make a stock just with heads and feet personally though maybe you could. but I always add at least two feet per chicken, and heads if I can get them.

[kjbrown92]

Since I've been putting 2-4 feet in with each carcass, I've been getting the best stock. I haven't found heads though!

[velcromom]

I use primarily feet for my broth, with the carcasses of the week's roasted chicken added. They make an excellent broth. You will find lots of recipes that say to clip the claws off, you don't have to do that. But you do need to parboil them for about ten minutes then drain the scum off, before you start your broth.

If you don't like the look of feet, necks and backs are good too!

[onetrumpeter]

thanks for the tips! I guess I'll go for the feet/head combo! It's encouraging to hear of others using them!