Chickens: Chicken Stock

[bwebb7]

bump-so others can see the stove

 

[Miltonchix]

I've heard/read where chicken feet are great in stock. I see from your pictures you use them as well.
Is there any special prep needed before cooking them? (Such as skinning) The meat birds I raise are quite frankly nasty birds and their feet are usually pretty sh......ty. I've been throwing them away because of the mess.
I compost the feathers, give the entrails to my co-worker to feed to his hogs, and would prefer to use every morsel.
BTW: would organ meats work in stock too?

 

[Tonopah Pati]

If you wash them and skin the first layer of skin off of the feet. Then put in stock.

I use the organ meat in my stock. I don't skin the Onion when making stock. Removed when you remove the bones after cooking. If you don't like the organs feed them to your dogs and cats.

When I was in grade school I hung around with a German girl who lived about a mile from me. Her mother always used the feet in her stock. My friend would have to help her mother cook and take care of the Chickens. No Pet Chickens, that I recall. One day I went to get her to come out and play. She could as soon as she finished cleaning the back steps and hall.

She had a Tool made from the chicken feet, tied with large tail feathers. The center was wrapped wide enough so that a hand could grip it. There are two ends to the tool the toe nail and spur works well in the corners of steps. Digs that dirt right out of there. The feathered end, sweeps and dusts. I shall always remember that tool. I told my Grandfather about it and he made some. The large standard Breed Rooster is what you want to use.

 

[deanawo]

Would you mind telling me where you got the cast iron roasting pans? I have been looking for some of those for ages! Thanks, & I have always made my stock the same way. Yum!

 

[AHappychick]

working on this years batch right now.

This time though I roasted everything in a deep pan at 250 for 5 hours so there was alot of liquid then off into the pot it went. boiling it down now. Great recipe Frugal!

 

[AHappychick]

Quote:
do you have any now? I would love to see a pic. how did they preserve the foot?

 

[hencackle]

I put chicken feet in stock, along with necks, wing tips, backs, and veggies; however one of the venders at a local farmers market is married to a man from Indonesia...he includes the heads in the mixture of ingredients. Rooster combs are a good source of hyaluronic acid.

ETA:

Frugal--I adore your stove! However, if I had a similar stove, I would need a "summer kitchen" to house it.

 

[LilyD]

frugal

Just found your posting the other day. This is my first year on BYC. I am currently cooking up a batch using the left over meaty leftover. I piece and part my birds so I have the backs and ribs, the feet, necks, heart, gizzard, and liver. My husband is drooling because he says it smells so good.

I also live in Vermont and love making whatever I can to make it through the long winter. Before we started doing chickens my husband got upset because I bought stock from a store. He said that there was no way to tell what they had put in there. So now I am trying your recipe and planning on setting aside stock for the winter months. Do you use a pressure cooker to can your stock?

Would it work as well to freeze it or is it better canned?

Good to meet you and thanks for the great recipe

LilyD

 

[EweSheep]

Fugal has not posted since 11/04/2009 so he is out in cyberspace somewhere and has not been back. I've always enjoyed his posts but sorry to see him go.

 

[Frogdogtimestwo]

I miss him too

He was my favorite poster, like minded and worthy of emulating! I still look over many of his blog like posts and learn so much, I tried signing up for his forum/blog but it never worked for some reason..