chicken feet

Discussion in 'Meat Birds ETC' started by chicken nanny, Jun 3, 2010.

  1. chicken nanny

    chicken nanny Out Of The Brooder

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    Jun 18, 2009
    I was wanting to know, how to clean the feet off, to make soup.... Do you just poor boiling water over the them and peel off skin..... Or do you have to let them sit a minute in water.... W ould like to make broth and can it....We do our own Cornishx.... Thanks for all the info Ihave received from this site....You pple are Great....
     
  2. dancingbear

    dancingbear Chillin' With My Peeps

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    Aug 2, 2008
    South Central KY
    There's a thin, tough membrane covering the feet, called the cuticle, that's what you peel off. It usually peels off easily after the feet have been dipped and swished in hot water for just a minute. It often starts coming free at the joint where you separate the lower leg from the drumstick, with out any further scalding needed. If it doesn't, then briefly scald, maybe 30 seconds or so, and try again. Once the cuticle is removed, rinse the feet, and check the soles of the feet. If there are any dark or scaly spots, trim those off with a knife, rinse, again, and they're ready to boil up for stock. Frugal posted a great how-to on making stock, with feet, vegetables, etc. Do a BYC search for Frugal's posts, I'm sure you'll find it.
     
    Last edited: Jun 3, 2010
  3. chicken nanny

    chicken nanny Out Of The Brooder

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    Jun 18, 2009
    Thank you for thr help, sounds easy enough....
     
  4. menageriemama

    menageriemama Chillin' With My Peeps

    Feb 2, 2008
    Lake Nebagamon, WI
    Good info! I was thinking about using the feet this year as well.
     
  5. Beekissed

    Beekissed True BYC Addict

    Me too! Thanks, DB!
     
  6. al6517

    al6517 Real Men can Cook

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    Quote:Perfect, yes this is the way to do it, you will need a good mess of feet to make a decent stock though.

    AL
     
  7. eKo_birdies

    eKo_birdies Chillin' With My Peeps

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    May 11, 2010
    Northern Colorado
    my dogs snag all my feet up before i even have a chance to THINK about what to do with them [​IMG] happy woofers!

    when you guys make stock from the backs and stuff, do you strain off the fat that comes to the top and solidifies after cooling? (i don't but was wondering how others handle a "thick" stock)
     
  8. al6517

    al6517 Real Men can Cook

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    Yes I do save most of the fat and it really isn't that much but the flavor it adds is incredible, have you ever wondered why diet food taste like paper, because the flavor of most foods comes from fat, just sayin.

    AL
     
  9. eKo_birdies

    eKo_birdies Chillin' With My Peeps

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    Northern Colorado
    Quote:Poor, poor diet food [​IMG] I definitely leave the fat on mine as well, I just didn't know if that was the norm, or how others handled it....

    Mmmmmmm chicken gravy [​IMG]

    (edited because my brain is still waking up)
     
    Last edited: Jun 4, 2010
  10. al6517

    al6517 Real Men can Cook

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    Now I do fill a fat seperater with the stock and let it settle and remove the fat, then add the fat back so I get the right amount, too much fat can be ruin a good recipe, so I just play it by ear as to how much I get, because sometimes you can't tell from looking at the stock. But I save all my fat from cooking and use it to mix in my feed for all the different animals on the farm, it really makes them look great and is healthy for them as they process fat differently than us humans.

    AL
     

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