1. Add all ingredients to your stock pot.
2. Add water to cover.
3. Simmer for a minimum of 4 hours and up to 12, adding more water as neededor desired.
4. Skim any scum that rises to the top.
5. Strain solids from the broth through a fine mesh sieve or cheesecloth.
6. Bottle and reserve the stock.
7. Serve in Asian-inspired soups and dishes.
Web Page: http://nourishedkitchen.com/chicken-feet-stock/
Author Note: Chicken feet ? gnarly, repulsive and disturbing ? make for thevery best stock. Devoid of little else but tendons, bone and cartilage(sound appetizing yet?), chicken feet produce a fine golden broth that?srich in all those obscure nutrients that make a good stock so nourishing:glucosamine chondroitin, collagen and trace minerals. Moreover, a chickenstock is an excellent source of calcium without . Understandably, a stockmade from chicken feet gels beautifully just as a good stock should.
Author Note: Saturday morning, I pulled out a bag of chicken feet and as Ipeeled the yellow membrane from the feet and hacked away the talons, Icouldn?t help but reflect upon my relationship with food. Dear God, Ithought, I was a vegan once! I used to gag at opening a package of lunchmeat, and now I can peel and hack my way through a bag of chicken feet withnary an ill feeling That is until my 4-year old tapped me on a shoulderwith a disembodied claw. Eeeew! Then there was that time when Iaccidentally left a bag full of chicken feet fresh from the farmers marketin the fridge at the office.
Author Note: Chicken feet can be difficult to find ? that is, until you knowwhere to look. They don?t come packaged on little Styrofoam trays, wrappedin plastic. Ethnic markets ? those last bastions of traditional foods ?often carry chicken feet, heads and other miscellaneous parts that areforgotten in conventional cooking. Farmers markets can be another source. Most importantly, your local farm offering pastured poultry may also have astash from the latest harvest. If purchasing your chicken feet at a market,they will usually run you $1 ? $2 per pound; however, if you purchase yourwhole chickens farmer-direct they will often throw the chicken feet in thebag at your request. These chicken feet came from a local, family-run farmthat also specializes in grass-fed lamb.
Author Note: Preparing Chicken Feet for the Stock Pot
Author Note: In many cases, the chicken feet will arrive already prepared,more or less; however, if you receive them directly from your local farm youmay need to dress the chicken feet yourself. This is easy. First, you?llrub them with salt and scald them briefly in boiling water followed by anicy bath. This practice enables you to more easily peel the yellow membraneon the foot. After peeling the yellow membrane from the feet, chop thetalons off at the first knuckle. Some cooks prefer to leave the talon onthe foot. In the above picture, you?ll see chicken feet in the three stagesof preparation: 1. fresh, 2. peeled and 3. declawed.When blanching thechicken feet, take great care not to blanch the feet too long or you willovercook the feet, fusing the yellow membrane to the foot and activating thegelling process. Moreover, overcooking will also cause the tendons in thefeet to contract, making peeling virtually impossible. Be brief.
Author Note: Once the feet are fully prepared by cleaning, blanching,peeling and talon removal, they?re ready for the stock pot. A stockprepared from chicken feet, like any stock, is widely variable and can beseasoned based on your personal preference. Preferring a mild-tasting brothin most recipes, I usually season my broth with vegetable scraps includingcelery leaves, onion and carrot peelings; however, from time to time, I liketo change the flavor of the stock a touch and heat it up with chilies,ginger and other spices. The stock recipe detailed below is verywell-suited to Asian-inspired dishes and perfect for cold and flu seasonwhen a nourishing, mineral-rich broth infused with chilies and spice canhelp clear the sinuses.
Author Note: Asian-inspired Chicken Foot Stock
Author Note: Prepared from chicken feet and no other bones or meat, thisstock produces a solid gel. One pound of feet will produce approximately ?gallon of well-gelled stock. Its aroma is faintly reminiscent of Top Ramen,no joke. Even if you prefer to season your stock with a mild combination ofonion, celery and carrot or herbs of your choice, follow the same method asoutlined below.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: -1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
BigOven Pro required
Eat healthier with nutrition info.
Calories, carbs, protein, sodium, fiber and more - easily calculate from any recipe.
There are no reviews yet. Be the first!