Chicken Feet......
- Thread starter daveomak
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HAHAHAHAHAHA........... Congrats...... Now we get to see a few more recipes from the Banks of the Mighty Mississippi....
..... when the tide goes out, and the sun goes down.....
..... when the tide goes out, and the sun goes down.....
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After seeing Squirrels post a few days ago about making stock with feet I had my eye out at the Mexican shoppers preferred market today...Mega Foods, I believe it's called now. Regardless, got me some tamale making goodies and saw the feets...$1.99 a pound...HOLY Chicken Toes!! I can make stock outta chicken thighs or legs for less $$
Big as a dish at what we call yum cha & you guys call dim sum.
Braised in sauce my preferred choice.
GF won't participate.
Braised in sauce my preferred choice.
GF won't participate.
You are quite correct sir, but you won't get the same flavor or the gel produced by using trotters.
Hope all is well.
Tom
Thank you sir! I've been making stock for many years and I've yet to make one that tastes as good as one made with the feet. For me quality is the most important thing here.
I have cooked and eaten them before, but I had not heard about the joint benifits. It makes sense, so thought I would try it, maybe make and aspic or what I think others call a terrine. Maybe some turkey head cheese? maybe some egg drop, I can eat my weight in egg drop. Who knows, maybe just nibble.
Never heard that about the joint relief though. Looking forward to seeing if it works.
Never heard that about the joint relief though. Looking forward to seeing if it works.
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Always eat the eggs, but no poop in my laying boxes. I will eat necks now, atleast there is a little something to chew on.
LOL... about everytime I start thinking about getting back into the fresh eggs someone reminds why I don't need to.LOL
Always eat the eggs, but no poop in my laying boxes. I will eat necks now, atleast there is a little something to chew on.
Darn good stuff and what a difference from the stores. I have one friend that refuses to eat them because she is drawn into those "Better" EB eggs and its commercial. However it does not stop her from inhaling the cakes, pies and brownies my wife makes from our free range eggs.
OK OK.....I'll suck it up and pop for the 2 bucks a pound.....love me some egg drop soup and if it helps with the rhumatiz up here in the cold, dank PNW, all the better. I am fortunate to have 6 hens but no eggs of late due to weather and a late molting. They are great garbage disposals though....Willie
This has been working for my wife although she does not use day old fresh ones. Boil as usual. Cover for 15 minutes when done. Then put them in COLD water. Even a little ice does not hurt. Leave them in the cold water till you are ready to peel them. Take the egg and firmly tap it hard enough on table to crack the egg, then palm roll it forward and back, continuing to crack it as you roll. Shell should just about fall right off.
- Nov 15, 2012
- 1,025
- 105
Hey Dave!
I'm sorry to be so late in seeing this fantastic post! But better late than never, and it was fun reading all the follow-up chat about stock. Now I'm going to have to check out Squirrel's chicken feet stock post, as well!
Your chicken feet looked great, and I bet they had great flavor, but I have a really stupid question to ask you. I've made chicken stock using the feet, of course, and I'll nibble on them when the stock is done. But can you tell me specifically what parts of the chicken feet do people eat? Specifically, now. Are we talking just the skin, bits of meat, and the gelatinous stuff around the joints? Or do you eat the toes, too? I feel stupid asking this, but dammit nobody else but this nose-to-tail crowd can answer this question.
Thanks for a great post! I hope that you have a very Happy Thanksgiving!
Clarissa
I'm sorry to be so late in seeing this fantastic post! But better late than never, and it was fun reading all the follow-up chat about stock. Now I'm going to have to check out Squirrel's chicken feet stock post, as well!
Your chicken feet looked great, and I bet they had great flavor, but I have a really stupid question to ask you. I've made chicken stock using the feet, of course, and I'll nibble on them when the stock is done. But can you tell me specifically what parts of the chicken feet do people eat? Specifically, now. Are we talking just the skin, bits of meat, and the gelatinous stuff around the joints? Or do you eat the toes, too? I feel stupid asking this, but dammit nobody else but this nose-to-tail crowd can answer this question.
Thanks for a great post! I hope that you have a very Happy Thanksgiving!
Clarissa
I just chew everything off the bones... I think they would be good fried.... Saw a cooking show where the gal fried them in a wok with a coating on them.... they sure looked good..... She did pig tails also on the same show.... they looked awesome.... I have no idea where you would get pig tails.... I'd try them too.....
While you are here, I'm thinking of a "chicken tureen" using the gelatin from the feet for a binder... with celery, shaved carrots, green onions... etc.... like a chicken salad tureen.... crunchy celery would add a nice touch.... I'm gonna have to do some serious thinking about that one.... really serious....
Dave
While you are here, I'm thinking of a "chicken tureen" using the gelatin from the feet for a binder... with celery, shaved carrots, green onions... etc.... like a chicken salad tureen.... crunchy celery would add a nice touch.... I'm gonna have to do some serious thinking about that one.... really serious....
Dave
Pig tails, pig ears, and backbones, big pot of mustard greens and a pan of hot cornbread...... eat till ya are sick! Maybe some pickle beets, and the white ends of some fresh green onions with 'em. OMG my mouth started watering!
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- Nov 15, 2012
- 1,025
- 105
Hi Dave,
Thanks very much for demystifying the chicken foot! I'll fish a few out early next time I make stock (while they are still holding together) and give your method a try.
A chicken salad terrine sounds good to me, I bet the flavors will be great. If your reduced chicken stock doesn't have enough gelling strength to hold the terrine together, you can always add in some unflavored gelatin powder. 1/2 envelope of powdered unflavored gelatin will gel 1 cup of liquid (i.e. chicken stock) and that should hold any terrine together. Here is a picture of a lamb shank, asparagus, cannelini bean, and napa cabbage terrine I made earlier this year….never got around to doing a post on it. I used chicken stock enhanced with unflavored powdered gelatin to help hold it together.
I look forward to seeing a post on your creation!
Clarissa
Now thats seriously pretty food! Chicken feet & pig tails I head to Chinatown. I see feet done in a sweet & sour sauce here.
Hi Dave,
Thanks very much for demystifying the chicken foot! I'll fish a few out early next time I make stock (while they are still holding together) and give your method a try.
A chicken salad terrine sounds good to me, I bet the flavors will be great. If your reduced chicken stock doesn't have enough gelling strength to hold the terrine together, you can always add in some unflavored gelatin powder. 1/2 envelope of powdered unflavored gelatin will gel 1 cup of liquid (i.e. chicken stock) and that should hold any terrine together. Here is a picture of a lamb shank, asparagus, cannelini bean, and napa cabbage terrine I made earlier this year….never got around to doing a post on it. I used chicken stock enhanced with unflavored powdered gelatin to help hold it together.
I look forward to seeing a post on your creation!
Clarissa
bear55
Master of the Pit
I use a lot of stock in my cooking and have often thought about making my own. I am going to try this method, using chicken feet. Just sounds so cool.
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