Chicken feet might seem like a strange and exotic ingredient, but they are super nutritious and delicious if prepared properly. Don’t let those bony claws intimidate you – cooking chicken feet is easier than you think! In this article, I’ll walk you through everything you need to know to cook chicken feet like a pro.
Why Cook With Chicken Feet?
I know chicken feet look a little creepy, but don’t judge a book by its cover. Here’s why you should give them a try:
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They are packed with collagen – great for joint health and skin elasticity. The abundant collagen is what gives chicken feet their wobbly, gelatinous texture when cooked.
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They add rich flavor to soups and stews. The skin and bones become soft and release their savory essence into the broth.
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Chicken feet are inexpensive and widely available You can often find them for cheap at Asian or Latin grocery stores.
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It’s a sustainable way to reduce food waste by utilizing the whole animal.
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They are considered a delicacy in many Asian and Latin cultures. Expand your culinary horizons!
How to Choose Chicken Feet
When buying chicken feet, look for ones with thin, unbroken skin. Avoid feet with dry, cracked skin. The claws should be intact, not broken off. Some good options are:
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Fresh chicken feet from the butcher counter or meat section. Make sure they look moist and plump, not dried out.
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Frozen chicken feet are a convenient option. Thaw overnight in the fridge before using.
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Canned or vacuum sealed chicken feet are pre-cooked and ready to add to dishes. Rinse before using.
For the best flavor, choose chicken feet from free-range, pasture-raised chickens. The diet and lifestyle of the chicken affects the taste.
Prepping Chicken Feet for Cooking
Before you start cooking, the chicken feet need some prep:
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If using fresh feet, rinse well under cold water. Use a stiff brush to scrub off any dirt or debris stuck to the skin.
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Use kitchen shears to snip off the very tips of the nails. This keeps the sharp points from poking you later.
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To help release flavors, use the back of a heavy knife or meat tenderizer to gently pound each foot. Don’t smash too hard.
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Parboil the feet for 5-10 minutes to tighten the skin. Drain and rinse with cold water. The feet are now ready to cook.
Cooking Methods for Chicken Feet
There are lots of ways to transform chicken feet into tender, gelatinous morsels. Here are some popular cooking methods:
Simmer in Soup or Broth
This is the classic way to prepare chicken feet. Gently simmer them in water, broth, or soup for 1-3 hours until very soft. The long cooking time allows the collagen to break down into rich gelatin that thickens and flavors the liquid. Chicken feet shine in Chinese soups, Vietnamese pho, Mexican menudo, and more.
Deep Fry
Crispy deep-fried chicken feet are a favorite Chinese dim sum dish. Roll parboiled feet in a cornstarch slurry, then fry in 350°F oil for 5-8 minutes until browned and puffed. Toss in salt and five-spice powder. The skin gets deliciously crackly while the interior turns soft and jiggly.
Braise or Stew
For ultra tender chicken feet, braise or stew them long and slow. Try simmering in a savory sauce or tomato-based stew for 2+ hours until fall-off-the-bone tender. The braising liquid gets luxuriously thick and rich.
Grill or Roast
You can cook chicken feet on the grill or roasted in the oven too. Grill over medium heat for 20-30 minutes, flipping occasionally and basting with sauce. Roast at 375°F for 45 mins until deeply browned. The rendered fat from the skin makes them super flavorful.
Make Jelly
For an unusual treat, simmer chicken feet in water for 6-12 hours to extract the collagen into jelly. Chill the strained liquid overnight – it turns into a wobbly, rich aspic that wiggles just like the feet! Use the jelly in soups or as a unique spread.
Cooking Tips
To get the best results when cooking chicken feet:
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Select a cooking liquid that complements the flavor. Chicken or pork broth, tomato sauce, red wine, and coconut milk all pair well.
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Add aromatics like ginger, garlic, onion, lemongrass, etc. They infuse the feet with lots of flavor.
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For extra sticky gelatin, mix in a teaspoon of powdered gelatin per quart of cooking liquid.
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Let the cooked feet cool in the broth. This allows them to re-absorb moisture after cooking.
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The chicken feet are done when the meat falls easily off the bone. Time varies based on recipe.
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Chill the broth after. The fat congeals on top for easy removal. The broth also gels nicely.
What Do Chicken Feet Taste Like?
When properly cooked, chicken feet have a rich, meaty flavor with notes of bone marrow and the seasonings used. The skin is gelatinous and sticky, while the interior meat should be very tender and soft. Each foot contains just a little bit of meat to nibble off the bones. Enjoy them as a snack or add to dishes for an injection of head-to-toe chickeny goodness!
Don’t knock chicken feet until you’ve tried them – their unique texture and deep flavor are an amazing addition to many dishes. Hopefully this guide has demystified the idea of cooking chicken feet. All it takes is some time and patience to transform those funky feet into succulent, collagen-packed morsels. What are you waiting for? Get your feet wet with chicken feet cooking today!
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To cook chicken feet, start by clipping off the nails using kitchen shears, and wash the feet in a bath of 1 tablespoon of salt water and 1 quart of cold water. Rinse and dry the feet thoroughly with paper towels after you remove them from the bath. Then, heat a fryer to 350 °F, and carefully place the feet in the oil to cook for 3-7 minutes until they’re golden brown. Use tongs to remove them from the oil and place them on paper towel to drain. After the feet are cooked, you can apply a brine, braise them, or add a sauce before serving! For more tips, including why you should consider brining or braising your chicken feet, read on!
StepsPart
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1 Clip off the nails. Use kitchen shears or a heavy cleaver to cut the toenails off the end of each chicken foot.[1]
- If desired, you could also separate the palm of the foot from the connecting leg bone by cutting them apart at the joint.[2] Both parts can then be prepared and cooked in the same manner. Doing this can make it easier to fry the chicken feet, but it will also change their distinctive appearance.
- 2 Wash the feet in salt water. Stir 1 Tbsp (15 ml) of salt into 1 qt (1 L) of cold water. Dunk the chicken feet in the salt water and scrub them clean using your fingers.
- Rub the feet together while submerged to help scrub off any dirt or debris.
- Peel away any scaly, yellow outer skin. If you cannot pick away these spots, you can use kitchen shears to cut them away.
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- 3 Rinse and dry thoroughly. Remove the chicken feet from the salt water and rinse well under cool, running water. Drain and dry the feet completely using clean paper towels.
- Its very important to completely dry the feet after rinsing them. If excess water remains, you may encounter more splattering when you start frying the feet.
- After drying the feet, set them aside on a clean plate while you prepare the frying oil.
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- 1 Heat the oil. Pour 1 qt (1 L) of vegetable or peanut oil into a large Dutch oven. Set it on the stove and bring the oil to a heat of 350 degrees Fahrenheit (180 degrees Celsius).[3]
- If you dont have a Dutch oven, use a large wok, heavy-bottomed saucepan, or deep fryer.
- Its best to check the heat of the oil with a fryer thermometer or candy thermometer, but if you dont have one, check by dropping a cube of white bread into the oil. When the oil is hot enough to use, the bread should turn golden in approximately 10 seconds.
- 2 Fry until golden brown. Carefully drop several chicken feet into the hot oil using long tongs or cooking chopsticks. Fry the feet for 8 to 10 minutes, or until they appear golden brown in color.
- The oil will likely splatter, so its best to work carefully. Shield yourself with the lid of the pot while placing each chicken foot directly into the oil. Do not drop the feet from a height.
- While the feet cook, rest the lid on top of the pan, angling it so that a small gap remains open.
- 3 Drain on paper towels. Carefully remove each finished chicken foot from the hot oil and transfer it to a plate or bowl lined with clean paper towels.
- Note that you could also drain the chicken feet on brown paper bag material as long as its clean prior to use.
- 4 Repeat as needed. Fry and drain the remaining chicken feet in this manner, working in small batches.
- You should only work with three to four feet at a time. When you add the feet to the oil, the temperature of the oil drops. As long as the pan is not overcrowded, the temperature drop shouldnt be too severe, but the oil in a packed pot will cool and may not fry the legs correctly.
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- 1 Combine most of the brine ingredients. In a large bowl, combine the boiling water, star anise, ginger, cinnamon stick, dried bay leaves, cloves, and salt. Stir the brine together until the salt fully dissolves.[4]
- You can prepare the brine before or after frying the chicken, depending on whichever you find easier. If you prepare it beforehand, however, loosely cover it and let it sit aside at room temperature until youre ready to use it.
- 2 Submerge the feet in the brine. Dunk the fried chicken feet in the bowl of chicken brine. Make sure that the brine evenly covers all the feet. Leaving chicken to brine will help impart more of the flavors and keep the meat juicy.[5]
- 3 Add the remaining brine ingredients. Pour the rice wine and cold water into the same bowl as the brine and chicken feet, then stir gently to combine the ingredients.
- The cold water should be nearly as cold as ice water. The low temperature will quickly drop the temperature of the brine and the chicken feet, thereby halting the cooking process.
- 4 Refrigerate for 2 hours. Loosely cover the bowl and place it in your refrigerator. Allow the brine to marinate the chicken feet for at least 2 hours.
- After 2 hours pass, dont be alarmed if the chicken feet look puffy. This is normal and can actually improve the final texture of the dish.
- 5 Drain and discard the brine. Pour the contents of the bowl through a colander. Set the chicken feet aside and discard the excess brine.
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The most delicious recipe for chicken feet! Your friends will be amazed!!!
FAQ
How do you prepare chicken feet to eat?
To prepare chicken feet for eating, you first need to clean them thoroughly, removing any dirt, scales, and nails. Then, they are typically blanched, boiled, or braised in a flavorful broth, often with aromatics like ginger, garlic, and spices.
Are chicken feet healthy to eat?
Yes, chicken feet can be a nutritious addition to the diet. They are rich in collagen, protein, and minerals like calcium and phosphorus, which can support skin, joint, and bone health.
How long do you cook chicken feet for?
The cooking time for chicken feet varies depending on the cooking method. Generally, you’ll need to simmer them for 1.5 to 2 hours until tender. Blanching or pre-cooking is often done first for about 5 minutes.
Do you eat the skin on chicken feet?
Many people will also take the chicken feet in hand as a snack and chew the soft outer skin, while the inner bone structure is left uneaten.