Chicken feet for broth - Mothering Forums

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#1 of 5 Old 03-29-2012, 05:18 PM - Thread Starter
 
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I have read that chicken feet are a really great addition to broth and help with gelatin.  I bit the bullet and took some last night when my farmer offered them but I am admittedly squigged out by them.   I read somewhere that the talons should be removed first but I am wondering how important that is.   I'd kind of like to close my eyes and fling them in the pot cause I am scared of chickens but I don't know if that's a problem.  Next up..work up the nerve to make pate from the livers.  redface.gif


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#2 of 5 Old 03-29-2012, 05:39 PM
 
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have someone wrap them in cheesecloth, as you would herbs or throw the herbs in if you do that  and tie up-just drain well and squeeze with tongs when done-just make sure it is tightly secure and toss in the pot


 

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#3 of 5 Old 03-29-2012, 05:48 PM
 
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Please report back if you end up with a broth that isn't squiggy for you too. I made myself do this ingredient, but honestly... they smelled like feet! I don't know why I didn't expect that, but I am now left with a bunch of feet in the freezer and no desire to use them. I'd love to hear if you find a recipe that makes it all nice and appealing.


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#4 of 5 Old 03-29-2012, 07:40 PM - Thread Starter
 
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Thank you Serenbat!

 

LCBMAX, I plan to add a "pair" of feet to the broth along with a carcass so it's not all feet.  Also, I learned that if the feet are still yellow they need to be blanched and peeled. Thankfully mine are already peeled.  I hope my stock doesn't taste of feet.  Ick.


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#5 of 5 Old 03-30-2012, 07:23 AM
 
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I've worked with chicken feet and had heavenly results. I did cut off the nails, which admittedly was a little freaky because they are so similar to hands (not the claws but the flesh of the feet themselves). But I kind of just put my mind elsewhere and just chopped. When I say I cut off the nails, I mean I cut into the flesh just below the nail so the entire nail was cut off, not just trimming.

 

I also blanched and peeled the skin off. Chicken feet are pretty dirty, so you do want to take these steps.

 

I ended up with a very tasty broth. I've done this twice with different batches of feet, but my source started getting a little flaky, so it's been a while.


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