Monday, February 20, 2012

Chicken Foots

When we had our chickens processed, we asked for the feet. Our daughter June had told us that chicken feet make incredible soup stock. Phoebe finally remembered to get them out of the freezer, and I was the one to turn them into food.
This is not going to be a how-to, as I have never done it before, and there are good resources on the web. It is just what I did.

The feet had already had the membrane removed, which was nice. I did clip the toenails off. That was a little odd, as the looked kind like, well, fingernails. But I got over it.
Into the stock pot with some carrots, celery, salt and pepper.
I was working full days, so I cooked it over two evenings. Probably on the heat for about 6 hours. Set outside in the cold overnight to chill, the in the fridge for the day.
After consulting with Phoebe, I strained it into a Pyrex pan. It filled it about an inch deep.
Back into the fridge over night. It set up really solid. I cut it into squares and put them into the freezer. (BTW, this is how you freeze berries if you want them to be loose rather than a single frozen mass.)
A few hours late, voila, hard frozen chunks of yummy stock. Full of collagen for thickening, with micro-nutrients, and a layer of fat on top to use or not. A very rich flavor without adding much to it.
My thought was that we would add a chunk or two to soups, rather than use the whole lot at once. I am excited to try it out!


  1. Oh my goodness, I can practically taste it! There's nothing like home-made chicken soup, and stock made from your own chickens takes it to a new foodie level! I am so jealous.

    If you have any lovage in your garden, that's my "missing culinary link" for the best chicken stock ever. It's crazy delicious in stock.

    We have the same dishes too! Everything tastes better when served on an orange plate...

  2. I had to laugh when I saw this post! We did the same thing with the chicken feet from our fall rooster butchering. I took lots of pictures of the process, but when we reviewed them it all seemed so morbid that we ended up not posting about it. Your post tames the subject matter better I think. The post I almost wrote would have had way too many pictures of feet in various stages...

    The stock turned out delicious though. I think we still have half of it left in the freezer. I was amazed at how thick it became .. like jello in the fridge.


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