Chicken feet might seem like a strange and exotic ingredient, but they are super nutritious and delicious if prepared properly. Don’t let those bony claws intimidate you – cooking chicken feet is easier than you think! In this article, I’ll walk you through everything you need to know to cook chicken feet like a pro.
Why Cook With Chicken Feet?
I know chicken feet look a little creepy, but don’t judge a book by its cover. Here’s why you should give them a try:
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They are packed with collagen – great for joint health and skin elasticity. The abundant collagen is what gives chicken feet their wobbly, gelatinous texture when cooked.
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They add rich flavor to soups and stews. The skin and bones become soft and release their savory essence into the broth.
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Chicken feet are inexpensive and widely available You can often find them for cheap at Asian or Latin grocery stores.
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It’s a sustainable way to reduce food waste by utilizing the whole animal.
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They are considered a delicacy in many Asian and Latin cultures. Expand your culinary horizons!
How to Choose Chicken Feet
Look for chicken feet with thin, smooth skin when you buy them. Avoid feet with dry, cracked skin. The claws should be intact, not broken off. Some good options are:
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Fresh chicken feet from the butcher counter or meat section. Make sure they look moist and plump, not dried out.
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Frozen chicken feet are a convenient option. Thaw overnight in the fridge before using.
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Chicken feet in a can or vacuum-sealed bag are already cooked and ready to use in recipes. Rinse before using.
Chicken feet from free-range, pasture-raised chickens will taste the best. The diet and lifestyle of the chicken affects the taste.
Prepping Chicken Feet for Cooking
Before you start cooking, the chicken feet need some prep:
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If using fresh feet, rinse well under cold water. Scrub off any dirt or grime that is stuck to the skin with a stiff brush.
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Use kitchen shears to snip off the very tips of the nails. This keeps the sharp points from poking you later.
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To help release flavors, use the back of a heavy knife or meat tenderizer to gently pound each foot. Don’t smash too hard.
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Parboil the feet for 5-10 minutes to tighten the skin. Drain and rinse with cold water. The feet are now ready to cook.
Cooking Methods for Chicken Feet
There are lots of ways to transform chicken feet into tender, gelatinous morsels. Here are some popular cooking methods:
Simmer in Soup or Broth
This is the classic way to prepare chicken feet. Gently simmer them in water, broth, or soup for 1-3 hours until very soft. The long cooking time allows the collagen to break down into rich gelatin that thickens and flavors the liquid. Chicken feet shine in Chinese soups, Vietnamese pho, Mexican menudo, and more.
Deep Fry
Crispy deep-fried chicken feet are a favorite Chinese dim sum dish. Roll parboiled feet in a cornstarch slurry, then fry in 350°F oil for 5-8 minutes until browned and puffed. Toss in salt and five-spice powder. The skin gets deliciously crackly while the interior turns soft and jiggly.
Braise or Stew
For ultra tender chicken feet, braise or stew them long and slow. Try simmering in a savory sauce or tomato-based stew for 2+ hours until fall-off-the-bone tender. The braising liquid gets luxuriously thick and rich.
Grill or Roast
You can cook chicken feet on the grill or roasted in the oven too. Grill over medium heat for 20-30 minutes, flipping occasionally and basting with sauce. Roast at 375°F for 45 mins until deeply browned. The rendered fat from the skin makes them super flavorful.
Make Jelly
For an unusual treat, simmer chicken feet in water for 6-12 hours to extract the collagen into jelly. Chill the strained liquid overnight – it turns into a wobbly, rich aspic that wiggles just like the feet! Use the jelly in soups or as a unique spread.
Cooking Tips
To get the best results when cooking chicken feet:
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Select a cooking liquid that complements the flavor. Chicken or pork broth, tomato sauce, red wine, and coconut milk all pair well.
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Add aromatics like ginger, garlic, onion, lemongrass, etc. They infuse the feet with lots of flavor.
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For extra sticky gelatin, mix in a teaspoon of powdered gelatin per quart of cooking liquid.
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Let the cooked feet cool in the broth. This allows them to re-absorb moisture after cooking.
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The chicken feet are done when the meat falls easily off the bone. Time varies based on recipe.
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Chill the broth after. The fat congeals on top for easy removal. The broth also gels nicely.
What Do Chicken Feet Taste Like?
When properly cooked, chicken feet have a rich, meaty flavor with notes of bone marrow and the seasonings used. The skin is gelatinous and sticky, while the interior meat should be very tender and soft. Each foot contains just a little bit of meat to nibble off the bones. Enjoy them as a snack or add to dishes for an injection of head-to-toe chickeny goodness!
Don’t knock chicken feet until you’ve tried them – their unique texture and deep flavor are an amazing addition to many dishes. Hopefully this guide has demystified the idea of cooking chicken feet. All it takes is some time and patience to transform those funky feet into succulent, collagen-packed morsels. What are you waiting for? Get your feet wet with chicken feet cooking today!
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First, use kitchen shears to cut off the chicken feet’s nails. Then, wash the feet in a bath of 1 tablespoon of salt water and 1 quart of cold water. Rinse and dry the feet thoroughly with paper towels after you remove them from the bath. Then, heat a fryer to 350 °F, and carefully place the feet in the oil to cook for 3-7 minutes until they’re golden brown. Use tongs to remove them from the oil and place them on paper towel to drain. You can brine, braise, or add a sauce to the chicken feet after they are cooked before serving. Keep reading for more tips, such as why you might want to brine or braise your chicken feet.
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- 1 Clip off the nails. Cut off the toenails on the end of each chicken foot with kitchen shears or a heavy cleaver. [1] If you wanted to, you could also cut the joint between the palm of the foot and the leg bone and separate them. Then, both parts can be cooked and prepared in the same way. While this might make it easier to fry the chicken feet, it will also change the way they look.
- 2 Wash the feet in salt water. Mix 15 ml (1 tablespoon) of salt into 1 quart (1 liter) of cold water. Put the chicken feet in the salt water and use your fingers to scrub them clean. Soak your feet together and rub them together to help get rid of any dirt or debris. Peel away any scaly, yellow outer skin. You can cut these spots off with kitchen shears if you can’t pick them off. Advertisement .
- 3 Rinse and dry thoroughly. Take the chicken feet out of the salt water and wash them well under running cool water. Drain and dry the feet completely using clean paper towels. It’s very important to let the feet dry all the way after washing them. If there is still too much water, the feet may splatter more when you start to fry them. Once the feet are dry, put them on a clean plate while you get the oil ready to fry.
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- 1 Heat the oil. Put 1 quart (1 L) of peanut or vegetable oil into a big Dutch oven. Put it on the stove and heat the oil until it reaches 350 degrees Fahrenheit (180 degrees Celsius). 3. If you don’t have a Dutch oven, you can use a deep fryer, a large wok, or a saucepan with a heavy bottom. In order to find out how hot the oil is, you should use a fryer or candy thermometer. If you don’t have one, you can drop a cube of white bread into the oil to see. The bread should turn golden in about 10 seconds after the oil is hot enough to use.
- 2 Fry until golden brown. Carefully use long tongs or cooking chopsticks to drop a few chicken feet into the hot oil. Fry the feet for eight to ten minutes, or until they turn a golden brown color. It’s best to be careful because the oil will probably splash around. Protect yourself with the pot’s lid as you put each chicken foot straight into the oil. Do not drop the feet from a height. A small gap should remain open in the lid while the feet cook. Place the lid on top of the pan at an angle.
- 3 Drain on paper towels. Carefully take each chicken foot out of the hot oil and place it on a plate or bowl that has been lined with clean paper towels. Please keep in mind that you could also drain the chicken feet on clean brown paper bags.
- 4 Repeat as needed. In this way, fry and drain the rest of the chicken feet, working in small groups. You should only work with three to four feet at a time. It gets cooler in the oil when you add the feet to it. As long as there aren’t too many things in the pan, the temperature drop shouldn’t be too bad. But if the pot is too full, the oil will cool and might not fry the legs right.
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- 1 Combine most of the brine ingredients. Boil water and add star anise, ginger, cinnamon stick, dried bay leaves, cloves, and salt to a large bowl. Stir the brine together until the salt fully dissolves. 4: You can make the brine either before or after you fry the chicken, whichever is easier for you. You can prepare it ahead of time, though, and leave it at room temperature with a loose cover until you’re ready to use it.
- 2 Submerge the feet in the brine. Put the chicken feet that have been fried in the bowl of chicken brine. Make sure that the brine evenly covers all the feet. Putting chicken in brine will help the flavors stick and keep the meat juicy. [5] .
- 3 Add the remaining brine ingredients. Add the rice wine and cold water to the bowl with the brine and chicken feet. Carefully stir the ingredients together. The water should be almost as cold as ice. The brine and chicken feet will quickly lose heat because of the low temperature, which will stop the cooking process.
- 4 Refrigerate for 2 hours. Loosely cover the bowl and place it in your refrigerator. Let the chicken feet soak in the brine for at least two hours. If the chicken feet look puffy after two hours, don’t worry. This is normal, and it can even make the dish taste better.
- 5 Drain and discard the brine. Pour the contents of the bowl through a colander. Set the chicken feet aside and discard the excess brine.
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The most delicious recipe for chicken feet! Your friends will be amazed!!!
FAQ
How do you prepare chicken feet to eat?
To prepare chicken feet for eating, you first need to clean them thoroughly, removing any dirt, scales, and nails. Then, they are typically blanched, boiled, or braised in a flavorful broth, often with aromatics like ginger, garlic, and spices.
Are chicken feet healthy to eat?
Yes, chicken feet can be a nutritious addition to the diet. They have a lot of minerals, like calcium and phosphorus, and collagen, which can help keep your skin, joints, and bones healthy.
How long do you cook chicken feet for?
The cooking time for chicken feet varies depending on the cooking method. Generally, you’ll need to simmer them for 1. 5 to 2 hours until tender. Blanching or pre-cooking is often done first for about 5 minutes.
Do you eat the skin on chicken feet?
As a snack, many people will also eat the chicken feet whole and chew the soft skin while leaving the bones inside alone.