Chicken Feet......

Discussion in 'Nose to Tail' started by daveomak, Nov 19, 2014.

  1. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    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...

     
    foamheart and snorkelinggirl like this.
  2. I would give it a try! but I will eat about anything I can chase down. That should be pretty easy to just chase down some feet [​IMG].

    Happy smoken

    David
     
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I haven't had chicken feet since Dim Sum in Vancouver a decade ago. Cool!

    Disco
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    What the he$$ do you eat on feet. Theres nothin there. Bone and skin, thats it.
     
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Awww man...... Chicken feet are so rich and flavorfull! Youre right like Turkey necks, backbones, hocks, trotters, oxtail, and shanks.

    Nice grab Dave! I like 'em boiled with just a couple of green onions chopped up in the broth.

    LOL... the piece that went under the fence last! No one could ever see if it was any good, THAT was Pop's piece and that was never challenged!

    Great job Dave!

               [​IMG]
     
  6. venture

    venture Smoking Guru OTBS Member

    Haven't had them like that since I was a kid.

    But they are also great in soups and stews.

    Collagen is my friend.

    Good luck and good smoking.
     
  7. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member



    The trailing end is delicious... same on a cow... whether it be Ox or Chix, it's good....
     
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    You know everytime I say some type of food is delicious and inexpensive seems in a few years I can't afford it anymore, ox-tail, wings, turkey necks, flank steak, even tripe !! So I ain't saying that chicken legs or sweet breads are good. Damn near all thats left but the hoofs and the beff lips.

    Got this stuff called honeycomb tripe costs as much as ribeyes!!
     
    Last edited: Nov 21, 2014
  9. squirrel

    squirrel Master of the Pit OTBS Member

    I just made 15 quarts of chicken stock using all chicken feet. It is my favorite! I can get them at the Asian market a lot cheaper than at the grocery store. And you're right Foamheart, they will be 6.99 a pound soon. Geez...

    I love how much gelatin you get using them in stock. Back in the day bone broth was a staple in most homes. Don't hear much about it anymore though. Tis ashame, it sure helps my arthritis. 
     
  10. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    quote name="Squirrel" url="/t/172616/chicken-feet#post_1266423"]I just made 15 quarts of chicken stock using all chicken feet. It is my favorite! I can get them at the Asian market a lot cheaper than at the grocery store. And you're right Foamheart, they will be 6.99 a pound soon. Geez...

    I love how much gelatin you get using them in stock. Back in the day bone broth was a staple in most homes. Don't hear much about it anymore though. Tis ashame, it sure helps my arthritis. 
    [/quote]


    Hey Cheryl, morning....... Do you add green onions, garlic, noodles and all that good stuff to your soup.... or just delicious broth for the arthritis cure...


    Dave
     
  11. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    I love chicken feet.  They make a wonderful chicken stock with plenty of gel, but my favorite is using them to make Dim Sum.  They are also good pickled.

    Tom
     
  12. squirrel

    squirrel Master of the Pit OTBS Member


    Hey Cheryl, morning....... Do you add green onions, garlic, noodles and all that good stuff to your soup.... or just delicious broth for the arthritis cure...


    Dave[/quote]
    Morning Dave!

    I love to make a chicken and rice soup. I add green onions and lots of pepper. You can do anything you want with the stock. I swear by it for joint pain. If I run out of stock I will use a pack of Knox gelatin in a hot beverage. That works too, but the stock is so yummy!
     
  13. squirrel

    squirrel Master of the Pit OTBS Member

    This is what a good chicken stock should look like. Chicken flavored jello. LOL!

     
    snorkelinggirl likes this.
  14. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Thanks.... I'm getting arthritis in my wrist pretty bad.... More chicken feet for Dave.... I'll check the Mexican groceries.... I think they were $1.69 at the W-M locally.... They should be about 50 cents.....
     
  15. flash

    flash Smoking Guru OTBS Member

    I have seen what mine walk around in all day. Sorry, gonna have to pass on this one Dave. [​IMG]
     
  16. squirrel

    squirrel Master of the Pit OTBS Member

    They were .99 a lb. at the Asian market.

    So, Flash, do you not eat the eggs either? All the ones I've ever collected usually have poop all over them and the shells are porous. I try not to think about it. LOL!
     
  17. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member


    Cheryl, since I'm new to this chicken feet thing... Well, not that new.... Grandma made stock 60 years ago and I watched... but, do you have a number of "feet" per quart type number when making stock... or pounds of feet per quart.....

    Re reading this post ...... It's weird.....
     
  18. squirrel

    squirrel Master of the Pit OTBS Member

    On average it would be 1 lb. for every 2 qts. water to get a nice stock. I like to add a few extra lbs. so that it's extremely gelatinous. I make more of a condensed version which means I can add more water to the recipe I'm using it for. Also, having it condensed means I can use a tablespoon or two in while I'm sauteeing veggies or something like that. Overall the condensed version just goes farther and takes up less room in the freezer. I use a 20 qt. stock pot which is a lot.

    There's so many different ways to prep the feet for stock, some people skin them first, trim the toenails etc. I like to make it as easy as possible. I do wash them thoroughly but that's about it. Some folks like to parboil them to reduce foam. Keep in mind if you do this you are also reducing nutrients. You will need to skim the foam, but I've never found that to be a problem. It only takes a few minutes to do.

    If you are so inclined search the net for chicken feet bone broth and read how other people do it and then find what you are most comfortable with, but whichever way you decide you are not going to regret it.

    Here's what I toss in to the pot:

    chicken feet

    celery stalks

    carrots

    onions

    parsley stems

    a couple of bay leaves

    some fresh thyme if I have it

    and after skimming I'll toss in some whole black peppercorns. They get caught up in the foam if you add them at the beginning.

    Also, as with any stock, never hard boil it, only gently simmer and never stir a stock. You will get a much cleaner stock.

    After I'm done making the stock I pull out all the veg and add more water and fresh veg to make a weaker stock. This gets used when I make rice or boil potatoes. That sort of thing. Let the stock chill overnight and then remove the fat cap. I save my fat cap and freeze it. I use the frozen fat when I make chicken sausages. Hope this helps!!
     
  19. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Thanks Cheryl...... I never heard of NOT stirring stock.... Now I know.... I do skin the foam when I make soup... I'm guessing a stock temp of 185 is about right when making it...

    Skim the fat..... Schmaltz.... Seasoned Schmaltz.... perfect for Matzo balls... Chicken Sausage..... Chopped Chicken Livers.... Now we're talking...
     
  20. squirrel

    squirrel Master of the Pit OTBS Member

    185-195 range is good. Barely simmering. Liquid gold!!!
     

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