Comments on: Chicken Stock from Chicken Feet

By: Jo-Lynne

Jo-Lynne — Wed, 17 Feb 2010 05:00:10 +0000

I have my chicken feet thawing on the counter. My question is. Do I have to do the pedicure? Why can't I just make stock without that first step??

By: Heather Solos

Heather Solos — Wed, 17 Feb 2010 01:39:47 +0000

The blanching (the quick boil) step rids the stock of impurities that would otherwise have to be skimmed off while the stock simmered. To the best of my knowledge this trick is used by the Chinese (someone can correct me if I have the wrong culture here) while the French remove the impurities by skimming frequently while cooking and allow the stock to cool over night. When using feet, I like the blanching method. The toes are easier to clip after blanching, too.

By: Rachel

Rachel — Mon, 29 Jun 2009 08:27:46 +0000

Hi Heather,

I stumbled upon your website while searching for the protein content of chicken feet. I am Asian and my family loves braised chicken feet with dried chillies!

A point of interest and if you can bear it, there will be less fat to sieve if you do not clip those nails off.

Thanks again for your great idea!

By: Beetle Eyes » Chicken Feet

Beetle Eyes » Chicken Feet — Fri, 15 May 2009 11:52:48 +0000

[...] brave. It tells how to make chicken stock from, you guessed it, chickens feet. You can see the details here complete with photos of the item in question and instructions for giving an avian [...]

By: niki

niki — Fri, 15 May 2009 03:48:04 +0000

I applaud your willingness to try something new, but I am shuddering just looking at the pics.

By: ThatBobbieGirl

ThatBobbieGirl — Thu, 14 May 2009 13:53:53 +0000

Amy – the gelatin in the homemade broth means it’s MUCH higher in protein than store-bought, which doesn’t gel at all.

It also has in it only what YOU put in it. Read the label of canned broth, then look up info online about the ingredients that you can’t buy at the store. I know that even the “natural” or “organic” ones have stuff in them that causes me issues. MSG is a big no-no for me, but even some things that say “no added MSG” on the label can have something in them that contains free glutamates, which act the same way, and cause me the same problems. So, even something as seemingly innocent as canned broth can end up causing me pain.

Besides, the homemade stock just tastes SO much better! I have lived on it occasionally when I couldn’t eat because of tooth problems or some such thing.

By: amy

amy — Tue, 12 May 2009 13:02:56 +0000

why/how is it more nutritious?

By: Heather

Heather — Mon, 11 May 2009 10:32:52 +0000

Yes ma’am it is a good thing. It’s also more nutritious. Oddly you aren’t far off when calling it chicken Jell-O, it is gelatin. When your stock does this, you’ve done well and are outperforming store bought stock nutritionally and with far less sodium. At least we don’t eat it cold, by the spoonful. :shudder:

By: amy

amy — Sun, 10 May 2009 22:36:57 +0000

The gelling is a good thing? Because we refer to it, with contempt and disgust at my house, as “chicken jello.” The phrase speaks for itself–GROSS! It’s why I never make stock with a chicken carcass anymore, because it does that and I feel like I’m just eating, I don’t know, liquefied chicken bones or something. *shiver*

I don’t think I could bring myself to mess with the feet. Necks and backs are enough of a pain. (So much of a pain, in fact, that the two or three times I’ve made stock, I’ve determined it’s SO not worth my time or effort…) But good for you!

By: Heather

Heather — Sun, 10 May 2009 11:28:30 +0000

Heather, it took me well over a year after I was done having kids to get over all of my pregnancy aversions. Pregnancy is a valid excuse.

Becca,
The Fearless Fridays series isn’t about using strange ingredients, that just happened to be what I had for yesterday. The meme is about pushing your own boundaries and experimenting in the kitchen. Making your own ANYTHING is participating in the spirit of the exercise.
Good luck with the pulled pork. If you are in need of a vinegar mop bucket sauce Andre Pope has a great recipe at his blog
http://andrepope.com/?p=105
I’ve had his bbq two years in a row and can’t wait for another chance.