Well, I looked but I couldn't find a PC title for cooked chicken feet.... so, it's chicken feet, plain and simple.....
I picked some up to add to the chicken stock... they added a nice umami texture and subtle flavor... the collagen really thickened the soup.... just about like the "Trotter and Ham Hock Terrine"...
After their primary function, they were marinated in Yoshida's Ginger Garlic Teriyaki..... then baked at 375 with convection on....
The flavor and texture reminded me of the "pope's nose" ( NOT PC) on the chicken... fatty and delicious...
Next time, we will deep fry just for something different.... I think that will improve the "snacking" aspect.... not really a main entrée type meat.....
Yoshida's must have a fair amount of sugar or something, that burns fairly easily, but it didn't deter me from scarfing them down...
I picked some up to add to the chicken stock... they added a nice umami texture and subtle flavor... the collagen really thickened the soup.... just about like the "Trotter and Ham Hock Terrine"...
After their primary function, they were marinated in Yoshida's Ginger Garlic Teriyaki..... then baked at 375 with convection on....
The flavor and texture reminded me of the "pope's nose" ( NOT PC) on the chicken... fatty and delicious...
Next time, we will deep fry just for something different.... I think that will improve the "snacking" aspect.... not really a main entrée type meat.....
Yoshida's must have a fair amount of sugar or something, that burns fairly easily, but it didn't deter me from scarfing them down...