Chicken feet are considered a delicacy in many cuisines around the world. Known for their collagen content, chicken feet make a nutritious addition to soups, stews, stocks and braises. However, raw chicken feet require proper preparation before cooking. This ensures they are safe to eat and delivers the best texture and flavor.
Why Prepare Chicken Feet?
Chicken feet are often overlooked as an ingredient But they offer some unique benefits
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Rich in collagen – Chicken feet are loaded with collagen. This translates into gelatinous protein-rich broths and sauces.
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Affordable – Chicken feet tend to be very economical. You can often find them for a fraction of the price of other chicken cuts.
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Sustainable – Chicken feet make use of more of the animal. This reduces food waste.
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Unique texture – When braised or simmered into soups, stews or stocks, chicken feet offer a tender, gelatinous chew.
With proper preparation, chicken feet can be a tasty and nutritious addition to many dishes.
Step 1: Clean Thoroughly
Thorough cleaning is the first and most important step when prepping chicken feet. Raw chicken can contain bacteria, so proper cleaning helps ensure food safety.
Here is the process:
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Rinse under cold running water while scrubbing with fingers to dislodge debris. Pay close attention to crevices between the toes.
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Use a stiff bristle brush to scrub the pads and claws of each foot.
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Visually inspect each foot and remove any lingering dirt, grime or feathers.
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For extremely dirty feet, soak in cold water for 30 minutes before scrubbing to loosen debris.
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Rinse again under running water after scrubbing.
Proper cleaning removes impurities and prepares the chicken feet for the next stages of prep.
Step 2: Trim Nails and Calluses
Trimming the nails and removing calluses improves the texture and makes the chicken feet easier to eat. Here are two easy methods:
Remove Nails
- Use sharp kitchen shears or sturdy knife to remove the nails and claw tips. Cut at the joint for easier cleaning.
Remove Calluses
- Carefully trim away any thick, calloused skin using a sharp knife. Avoid damaging the underlying tissue.
Trimming helps create a more pleasant mouthfeel when eating chicken feet.
Step 3: Blanch
Blanching serves two purposes – it cooks the outer layer slightly for easier skin removal and also sanitizes the chicken feet.
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Bring a pot of water to a rolling boil. Use enough water to submerge the feet completely.
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Add chicken feet and blanch for 3-5 minutes. Do not over-blanch, as the skin can become too soft.
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Remove and immediately plunge into an ice bath to stop the cooking.
Blanching preps the chicken feet for the next (optional) step.
Step 4: Remove Skin (Optional)
For some recipes, removing the outer skin creates a cleaner texture. The blanching process makes the skin easier to remove.
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After ice bath, peel back skin starting from the ankle joint moving down towards toes. It should come off relatively easily.
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Use a knife to gently loosen any stubborn bits. Take care not to tear the underlying tissue.
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Snip off toe tips if desired.
The skin can be left on for stews and stocks if desired. Removing it is optional.
Cooking Methods
Once prepped, chicken feet can be used in:
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Soups and stews – Braise chicken feet to extract collagen into the broth.
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Stocks and bone broths – Simmer feet to create a nutritious, gelatinous stock.
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Deep frying – Fry blanched feet for a crispy, collagen-rich snack.
Proper prep unlocks the full potential of chicken feet in your cooking. With some simple cleaning, trimming and blanching, chicken feet can be an easy, economical and nutritional addition to an array of dishes.
Frequently Asked Questions
Do I really need to remove the nails?
Yes, removing the nails is highly recommended. The nails are sharp and inedible. Removing them vastly improves the eating experience.
Can I skip blanching?
Blanching is not mandatory but strongly advised. It cleans the feet, partially cooks them, and makes the skin much easier to remove. Skipping this step is not recommended.
How long will prepped feet last in the fridge?
Prepared chicken feet will last 2 days in the fridge when stored in an airtight container. Ensure they do not dry out.
Can I freeze prepared chicken feet?
Yes, prepared feet can be frozen for up to 3 months. Place in freezer bags or airtight containers, removing as much air as possible.
What if the skin is hard to remove after blanching?
Try blanching for 1 minute longer. But avoid overcooking, as this can make the skin too slippery and hard to handle.
How should I clean extremely dirty feet?
For very dirty feet, soak in a vinegar solution (1 tbsp vinegar per quart of water) for 30 minutes before scrubbing. The acid helps remove grime.
Are chicken feet safe to eat?
Yes, chicken feet are safe if properly cleaned, prepped and cooked. Always follow food safety guidelines when handling raw poultry.
What nutrients are in chicken feet?
Chicken feet are packed with collagen, amino acids, calcium, phosphorous, vitamin B9, glucosamine, chondroitin, and more. They provide joint, gut, and skin health benefits.
Can I use a pressure cooker?
Absolutely. Pressure cooking significantly reduces cook times and helps extract collagen efficiently from the feet.
What flavors pair well with chicken feet?
Classic pairings include garlic, ginger, soy sauce, 5-spice powder, chili peppers, vinegars, and aromatic herbs. Asian-inspired seasonings work particularly well.
How do I know when they’re fully cooked?
Chicken feet are done when the cartilage is very tender and the meat easily separates from the bones. The connective tissue will be gelatinous when fully cooked.
Can chicken feet be used for bone broth?
Yes, chicken feet make an excellent addition to bone broths. They contribute high levels of collagen for a nutritious, protein-rich broth.
With proper preparation, chicken feet can be an affordable, sustainable and nutritious ingredient. By following key cleaning, trimming, and blanching steps you can unlock their full culinary potential.
What are the Benefit of Chicken Feet Broth?
Chicken feet are often praised for their extraordinary levels of collagen, supporting the gut, skin and also, joint health. And chicken feet also offer the human body folate (vitamin B9) and amino acids. After all folks, it’s bone broth!
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.