We slaughtered 22 roosters and I kept the feet. I've read how the feet make a good broth, but you have to peel them. Ok, so I got my pot boiling, dropped feet in and let the pot come back to a boil. I let them boil for 3 minutes, took them out and put them in cold water. Proceeded to peel the feet. I thought the yellow skin would come off in a thin layer, leaving a "skin" underneath the yellow skin. Nope. I peeled the skin off, down to the meat and tendons. It was a mess, took a long time to peel and the longer they sat, the harder it got to peel them. I cut the toenails off too. I think I blanched them too long. How long was I supposed to blanch them? Is it always this hard to peel the feet?