Chicken feet, also known as chicken paws, are often overlooked as an ingredient that can be used in various dishes. While some may find them unappealing at first glance, chicken feet have a unique texture and flavor that can significantly enhance many recipes.
So if you’ve got chicken feet on hand and aren’t sure what to do with them, read on for 12 delicious ways to make the most of this underrated poultry part!
1. Make Rich, Flavored Chicken Stock or Bone Broth
One of the best uses for chicken feet is to make homemade chicken stock or bone broth. Chicken feet are packed with collagen, which helps give body and texture to broth.
Simmer chicken feet low and slow with aromatic vegetables and herbs to extract maximum flavor and nutrients. The collagen will break down into gelatin, resulting in a silky, rich broth perfect for soups, stews, gravies, and more.
2. Deep Fry for Dim Sum
In Cantonese dim sum cuisine, deep-fried chicken feet are a classic appetizer. After cleaning and trimming the feet, coat them in a light batter and fry until crispy. They are typically seasoned with soy sauce, sesame oil, and chopped scallions.
The frying renders the skin crispy and puffy while the connective tissues and tendons become gelatinous. The contrast of textures is what makes them so addictive!
3. Braise in a Sauce or Stew
Low, slow braising transforms tough chicken feet into fall-off-the-bone tender morsels. Try simmering them in a flavorful liquid like a tomato sauce, curry, or stew until super soft and integrate well with the other ingredients.
They’ll contribute body, rich mouthfeel, and their distinctive chicken flavor to the dish A sprinkle of fresh herbs at the end brightens them up
4. Use in Soups for Added Body
In the same vein as broth, chicken feet make an exceptional addition to soups. As they simmer, the collagen and connective tissues break down into gelatin that thickens and enriches the broth.
Some classic soups that can benefit from chicken feet include pho, ramen, Chinese medicinal soups, and more. Just remember to fish out and discard the feet before serving.
5. Make Jelly or Savory Aspic
For an old-fashioned accompaniment, turn chicken feet into jelly! Simmer the feet until the collagen has fully dissolved to make a concentrated stock. Strain then chill this gelatinous liquid to turn it into wiggly, savory jelly.
Or fold cooked, shredded chicken meat back into the stock once cooled to create a savory chicken aspic. Serve chilled as a starter or side dish.
6. Prepare Mexican-Style Pozole
In Mexican cuisine, pozole is a traditional hominy and meat stew that often includes chicken feet. Their collagen helps thicken the stew while adding richness.
The feet are cooked until extremely soft, then shredded and returned to the pozole broth along with onions, garlic, hominy, and aromatic dried chiles. Garnish with cabbage, radishes, avocado, and lime.
7. Make Nutritious Pet Food
Chicken feet can be an excellent source of protein and glucosamine for pets. Stewing them to soften any bones, then mixing the shredded meat into their regular food provides natural joint support.
Just be sure to cook thoroughly and remove any small bones before feeding to prevent choking hazards Only feed pets food that is specifically designated for them
8. Prepare Filipino Chicken Soto Soup
In the Philippines, soto soup commonly features chicken feet for their rich gelatin. They are combined with chicken meat, toasted coconut, and ginger in a broth made milky with coconut milk.
The palms add body and a subtle sweetness to balance the other flavors. Soto is often served with rice or fresh bread on the side.
9. Make Collagen-Rich Bone Broth for Health
Simmering chicken feet to make bone broth draws out the collagen and nutrients for an antioxidant-packed stock. Sipping this broth regularly may provide health benefits like improved gut health and joint support.
For maximum wellness, opt for chicken feet from pasture-raised chickens. Slow cook the feet with some vinegar to help extract the nutrients and minerals.
10. Prepare Chicken Feet Adobo
A popular Filipino dish, chicken adobo gains richness when made using chicken feet as well as meat. The feet simmer in a salty, sour marinade along with soy sauce, black peppercorns, bay leaves, vinegar, and garlic.
The resulting tender chicken and gelatinous feet are served in the thickened adobo sauce, often over rice. Chicken feet really boost the mouthfeel and flavor.
11. Make Taiwanese Three Cup Chicken Feet
This classic Taiwanese street food of braised chicken feet is named for the three key ingredients: soy sauce, rice wine, and sesame oil. Garnished with basil and scallions, it has a complex yet balanced flavor.
The chicken feet become fall-off-the-bone tender after prolonged stewing and soaking up all the delicious flavors of the sauce. Serve as finger food with plenty of napkins!
12. Prepare Phoenix Claws with Black Beans
In Chinese cooking, braised chicken feet are called phoenix claws and often cooked with fermented black beans. This imparts a delicious salty, pungent flavor that pairs wonderfully with the chicken.
Simmer the feet low and slow until the meat is about to fall off the bone, then sprinkle with chopped scallions. The sauce clings nicely to steamed rice.
So there you have it – a dozen amazing ways to start cooking with chicken feet! Don’t let this often discarded poultry part go to waste again. With their stellar nutrition and ability to heighten flavors and textures, chicken feet can really upgrade your soups, stews, stocks, and more. Time to finally give them their due in your kitchen!
to preserve the broth:
If you would like to preserve your broth for use later than 1 week, it will be best to preserve its delicious. You can do this in two ways:
- Place the broth into freezer safe containers, filling to the designated freezer line. Place in the freezer and store for up to 1 year.
- Clean and sterilize 4 pint or 2 quart jars, lids, and bands. Place into the pressure canner with about 1 tablespoon of white vinegar. Depending upon the recommendations of your pressure canner, fill with water. The jars should be standing in at least 2-inches of water. Bring the water in the canner to a simmer and heat the jars for at least 10 minutes.
- Meanwhile, bring the strained broth back up to a boil.
- Remove a jar from the canner and fill with broth, leaving 1-inch headspace. Remove air bubbles and adjust headspace as necessary. Wipe the jar rims, apply the lid, and twist on the band to fingertip tight. Place the jar back into the canner. Repeat with the remaining jars.
- Place the lid onto the pressure canner, turn the heat on high, and let the steam vent for 10 minutes. Place the pressure gauge onto the canner and bring the pressure up to 10 pounds. Process the jars at 10 pounds of pressure, pint jars for 20 minutes and quart jars for 25 minutes.
- Turn off the heat and let the pressure drop back down to 0 pounds. Remove the pressure gauge and let the steam vent for 10 minutes. Remove the canner lid and let the jars stand in the hot water for another 10 minutes. Remove the jars and let stand until the lids seal.
- Check the seals on the lids after 12-24 hours. Label and store for up to 18 months.
So what do you think? Will you try cooking with chicken feet? I can’t believe how much this broth gels! It’s incredible. The trick is to add enough acetic acid into the broth while cooking at a high enough temperature. If you are pressure canning the broth, it will not maintain the gel, just so you know! I like to keep all of the fat in my broth, though you can strain this out if you prefer.
If you are in the market for a pressure canner, this is the brand that I use.
This post contains affiliate links which help me to earn an income to support my family. Thank you for helping to do so!
makes 2 quarts of broth
- 2 pounds chicken feet, about 16-18 feet
- 2 large onions, chopped roughly with skins on
- 4 large carrots, chopped roughly
- 6 stalks of celery, chopped roughly
- 1 head garlic, crushed and skins on
- Mix of fresh herbs, about 6-8 sprigs (thyme, sage, parsley, lavender, oregano, etc)
- 1/4 cup apple cider vinegar
- 1 tbsp kosher salt
- 2 tsp black peppercorns
- 1/2 tsp ground nutmeg
- 2 quarts (8 cups) water, or enough water to cover the feet and vegetables
- Wash the feet thoroughly and remove the joint at the tips of the toes containing the nails/claws. Discard the toe tips.
- Fill a large pot with enough water to fully cover the chicken feet. On the counter, fill a large bowl with cold water and ice. Bring the water to a boil. Add the chicken feet and boil for about 5 minutes. Immediately transfer the hot chicken feet to the ice bath. When cool enough to handle, begin to remove the scaly layer of skin from the chicken feet. Underneath the skin is the fleshy layer with the delicious collagen. Discard the skin.
- Place the peeled chicken feet in a 4 quart dutch oven or large stockpot. Add the onions, carrots, celery, and garlic. Tie any fresh herbs you are using into a bouquet Garni, or tie them together with twine, wrapping around them entirely like a smudge stick but not as heavily bound. Add the herbs into the pot along with the apple cider vinegar, salt, peppercorns, and nutmeg.
- Cover the contents of the pot with the water. If 2 quarts is not enough, cover until all of the chicken feet and vegetables are fully covered. Bring the pot up to a boil over medium heat. Lower the heat to a simmer and cover the pot.
- Continue to cook the broth for at least 6 hours, though 12 is best. Check continually, stirring a bit, and add more water if it has reduced. You want the liquid to remain at the top of the contents of the broth.
- If you do not want to cook the broth this long on the stovetop, you can also make this in the crockpot. Cook on low for 10-12 hours or overnight.
- When the broth is finished cooking, strain out the vegetables and place the broth into containers with an airtight lid. Let the broth cool substantially, though not necessarily to room temperature, and place the containers into the fridge. After 24 hours, the broth will have gelled. Keep the broth in the refrigerator for about 5-7 days.
Processing Chicken Feet || Keep Your Feet || Using Chicken Feet for Stock
FAQ
What are chicken feet good for?
Chicken feet are a surprisingly nutritious food source, particularly known for their high collagen content, which can benefit skin, joint, and bone health.
What do you do with a chicken foot?
Making stock from chicken feet has been a human activity for thousands of years. Most of our grandmothers or great grandmothers used feet in their stock as a matter of fact. Stock made from chicken feet is fabulous, and incredibly good for you with all that gelatin.
Why are chicken feet so expensive?
What can you do with chicken feet?
Here are some of the things you can do with them. Chicken feet are high in collagen and have anti-inflammatory properties. They can be used to make natural skin care products like face masks and moisturizers. Chicken feet can also be boiled down and used as a gelatinous thickener in soups and stews.
Can you use chicken feet for stock?
Use chicken feet for stock. Chicken feet have a lot of collagen, making them delicious for stock — just like beef or pork bones. So if you have some and don’t like the looks of chicken feet, just steal all their delicious nutrients for your stock and remove them afterward.
Are chicken feet good for You?
Chicken feet are high in collagen and have anti-inflammatory properties. They can be used to make natural skin care products like face masks and moisturizers. Chicken feet can also be boiled down and used as a gelatinous thickener in soups and stews. And finally, they can be fed to chickens to help improve their egg production.
Should you eat chicken feet?
There are a lot of really good reasons to eat chicken feet. First, it allows you to use every inch of the bird, with practically zero waste. You likely already boil your chicken bones down into stock – or, if you’re really thrifty, you do that and also grind them up afterwards to be used as bone meal in the garden.
How do you cook chicken feet?
Start by clipping the claws off the chicken feet. As with any other recipe, you’ll want to make sure the feet are extremely clean. Cut the larger main bone off and divide the foot into two pieces. Boil some water in a pot, adding about half a teaspoon of salt and a teaspoon of sugar.
How do you make chicken feet taste good?
Use maltose or honey in the soaking water. If soaking the feet beforehand, using maltose or honey adds a brown color to the feet. Add rice vinegar to the soaking water. While chicken feet don’t have a lot of meat, they can still taste a bit gamey. Soaking in acidic water helps get rid of that. Use fresh ginger and garlic.