Chicken feet are an underutilized part of the chicken that can make for a delicious and nutritious addition to soups, stocks and stews. While not common in Western cuisines, chicken feet have been used for centuries in Asian cooking When prepared properly, the skin, tendons and cartilage become soft and gelatinous, adding texture, nutrients and flavor to dishes
Why Eat Chicken Feet?
While they may look unappealing to some chicken feet provide some great nutritional and health benefits
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Collagen: Chicken feet are loaded with collagen, the most abundant protein in the body. Collagen promotes gut health, improves skin elasticity and hydration, strengthens bones and joints and supports heart health.
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Glucosamine: Chicken feet are also a natural source of glucosamine, which supports joint mobility and can reduce inflammation.
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Nutrients: Chicken feet contain minerals like calcium, magnesium, iron and zinc as well as B vitamins.
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Flavor: Simmering chicken feet makes a rich, gelatinous broth that adds body and flavor to soups, stews and sauces.
Where to Source Chicken Feet
Chicken feet can be purchased:
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At some grocery stores, often in the freezer or meat section. Try looking in the international foods aisle.
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From local farmers and backyard chicken raisers.
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At Asian or international markets, often sold peeled and packaged.
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By saving the feet when you butcher your own chickens.
Prepping Raw Chicken Feet
If you obtain unprepared chicken feet, they will need to be cleaned before cooking:
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Place the feet in a bowl of cool water for 30 minutes to loosen any dirt.
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Use a small knife to scrape off any scaly yellow skin or toenails.
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Thoroughly wash each foot under running water.
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To peel the outer skin, blanch the feet in boiling water for 30-60 seconds until the skin loosens.
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Cool the feet then peel off the outer skin. The skin should come off easily if blanched correctly.
Cooking Methods for Chicken Feet
There are several methods for preparing chicken feet:
Simmering for Broth
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Place peeled feet in a pot and cover with water by 2-3 inches.
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Bring to a boil then reduce heat and simmer for 12-24 hours.
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The feet are done when the tendons and cartilage disintegrate.
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Strain the broth through a cheesecloth to remove bones and impurities.
Braising or Stewing
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Marinate peeled feet in soy sauce, rice wine, garlic, ginger and spices for 30 minutes.
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Brown the feet in a skillet with oil.
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Braise in a sauce of soy sauce, sugar and spices for 1-2 hours until tender.
Deep Frying
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Blanch peeled feet for 2-3 minutes then drain and pat dry.
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Coat with cornstarch, flour or batter.
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Deep fry in oil heated to 350°F for 5-7 minutes until browned and crispy.
Roasting
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Place peeled feet on a baking sheet and season with salt, pepper and spices.
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Roast at 400°F for 45-60 minutes, flipping halfway.
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Roast until deeply browned and the meat is pulling away from the bones.
Pressure Cooking
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Place feet in the pressure cooker and cover with water, broth or sauce.
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Pressure cook on high for 25-40 minutes depending on amount.
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Use natural release to allow the collagen to further breakdown.
Serving Suggestions
Chicken feet make the richest, most gelatinous broth ideal for:
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Asian soups like pho, ramen or hot pot.
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Beans, lentils, rice and quinoa.
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Gravies and sauces.
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Aspic terrines or meat jellies.
The soft cartilage and tendons of braised, stewed or fried chicken feet are good:
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On their own as an appetizer, snack or small plate.
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In savory stews, curry and red-cooked dishes.
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Served over rice or noodles.
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Added to tacos and tamales.
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Chopped up in congee or rice porridge.
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As a crunchy topping on salads or Buddha bowls.
With their stellar nutrition and intensely rich flavor, chicken feet are an underrated ingredient that deserves more attention. When properly cleaned and cooked, they can transform stocks and add delicious texture to all kinds of dishes. Preparing chicken feet does take time, but the rewards are well worth the effort.
How to Make Bone Broth from Chicken Feet
Once you have peeled chicken feet on your hands, it’s time to make bone broth! And here’s how it works.
- Place 8-10 peeled chicken feet in a stock pot.
- Add water, until the pot is filled by 2/3.
- Put stock pot on stove and bring to a boil.
- When a boil has been reached, reduce the heat to a simmer.
- Simmer for 12-18 hours or until tendons disintegrate and feet fall apart.
- Note: you can also toss feet into a crockpot and let it simmer on high for 12-18 hours or until the toes fall apart.
- Because chicken feet have so many little bones in them, you MUST strain the broth before feeding it to anyone!
- Let the broth cool until you can handle it without getting scalded.
- Line a bowl with a colander, or a cotton cloth will also do.
- Pour the chicken foot broth into the bowl and lift up the colander/cloth.
- Throw out the leg and toe bones.
- You can then use your broth in soups, freeze or pressure can it.
How to Peel Chicken Feet
Peeling chicken feet isn’t as difficult as it sound. All you have to do is blanch the feet in boiling water for 30-60 seconds, remove the feet, cool, and the skins will peel off like paper. Here are step by step directions on how to peel chicken feet.
- If using frozen feet with skin on, take time to thaw before carrying on.
- Fill a large pot with water and slip a colander insert into place.
- Cover pot with lid and set on stove to boil.
- Fill a sink or large bowl with cold water.
- When your pot boils on the stove, slip chicken feet into the water.
- Set the timer for 30 seconds.
- Fish out a leg and try peeling back skin from top.
- If the papery skin peels back easily, the chicken feet are done. But if the skin won’t let loose, give the feet another 15 seconds.
- Note: if you pull on the skin and flesh comes with it, your chicken feet are overdone and should be cooled immediately.
- When your chicken feet are ready, plunge feet into a sink filled with cold water.
- Cool feet and starting at the top of the leg, start peeling off skin.
- You should be able to easily remove skin from legs, the top and bottom of foot and often toenails will slip off, leaving soft, light pink flesh behind.
- If you find the tips of the chicken’s toes hard to clean, you can snip them off with a pair of pruning shears or scissors.
- Regardless of whether your chicken had white, yellow or black feet, the peeled leg will be a soft white with hues of pink.
The most delicious recipe for chicken feet! Your friends will be amazed!!!
FAQ
Is eating chicken feet good for you?
Yes, eating chicken feet can be beneficial for your health due to their high collagen content, which may improve skin, joint, and bone health.
Do you eat the skin on chicken feet?
Chicken feet are cooked and eaten in many countries. After an outer layer of hard skin is removed, most of the edible tissue on the feet consists of skin and tendons, with no muscle. This gives the feet a distinct gelatinous texture different from the rest of the chicken meat.