Chicken feet. Seriously!! Chicken feet were historically used to make broth and their use makes the BEST broth! The use of chicken feet makes a thicker, heartier broth. The thought of using chicken feet for anything other than chicken locomotion really grossed me out at first, but I talked to some old timers and researched it a bit and finally tried it. Now I wouldn't think of making chicken broth without adding feet (also add a tablespoon or so of vinegar to help get minerals out of the bones and into your broth).
Our feet have the membrane peeled and talons and callus pad removed, so they are ready to use. Note that chicken feet regularly puncture the packaging; because chicken feet are very stable, compromised packaging does not hurt the product.
Below I've pasted several websites that describe how to use the feet. There are a lot more - just Google "chicken feet broth"
http://simplyrecipes.com/recipes/how_to_make_stock_from_chicken_feet/
http://nourishedkitchen.com/chicken-feet-stock/
http://kellythekitchenkop.com/2010/07/chicken-feet-in-my-soup-sick.html
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