Chicken Feet - Worth the trouble?

[Maggiesdad]

I scald my birds with the feet on @ 150°-155° for a minute to a minute and a half. When the primaries tug free easily, I pull the bird out with a pair of tongs then hold it upside down by the thigh and strip the skin off just like a glove, taking care around the spur if its an old rooster. Rinse and repeat for the other legs. Sometimes you have to pop off a toenail here or there, but all in all it's a 20 sec operation max, no struggle. Then it's on to the rest of the plucking with a nice clean handhold. Super clean shiny feet.

I like pho.

 

[Aust1227]

I think it is worth it.

I butchered 12 chickens and a turkey this weekend. I scalded and "stripped" their feet after I was done with all other processing. I boiled them in about 1.5 gallons of water, and salt.. It made a great stock.

After I strained them out of the stock I threw them out the remaining chickens and enjoyed watching them walk around all afternoon with chicken feet hanging out of their beaks.

I try not to waste any part of the bird. If I have to take an animals life, I am going to do all in my power to make sure that every useable part is utilized.

 

[Hummingbird Hollow]

Darn it. My chicken feet and turkey feet are always thrown into a ziplock bag and tossed in the freezer for the dogs. I give each a frozen foot for a special not-made-in-China, no-additives or preservatives, healthy dog treat. Now after reading this thread I'm thinking I need to save them for my stock. The dogs are going to be so bummed.

 

[glib]

Darn it. My chicken feet and turkey feet are always thrown into a ziplock bag and tossed in the freezer for the dogs. I give each a frozen foot for a special not-made-in-China, no-additives or preservatives, healthy dog treat. Now after reading this thread I'm thinking I need to save them for my stock. The dogs are going to be so bummed.

Agree. I have stock every day, and my health has gone from good to excellent. But your dogs must have a shiny coat. Buy a 5 gallon pot, and freeze in quarts to save effort. also, simmer the feet at least 12 hours (larger bones, such as pig bones, 24 hours) and take the whole broth, gelatin and fat (that is where the good things are). Other stocks we have straight, but chicken stock we often have with miso, or mixed with various vegetables (e.g., with roasted squash and spices blended in).

 

[Aust1227]

Here is a little recipe that keeps me healthy (excellent nutritional value), wealthy (Mostly leftovers!), and wise (I started out this way)

6 Cups Chicken Stock
1 1/2 Cup Rice (white, brown, long grain... Take your pick)
1 1/2 Cup Quinoa
1 Onion
1 Clove Garlic
1 Carrot
4-8 Oz chicken livers, heart, kidney
Salt and pepper to taste (depends on how salty the stock already is)

In a Vitamix combine Stock, onion, garlic, carrot and livers.. Process until desired consistency.

Pour Everything into the rice cooker and hit the button!!

This makes five lunch servings for me. I cook it up every Sunday, package it for lunches, and eat it every day. When I don't have liver on hand, I use TVP (textured veggie protein). When I don't have stock, I use water (and more salt!)

 

[Hummingbird Hollow]

Sounds awesome. Thanks for sharing the recipie.