How to Make Stock from Chicken Feet

The other day my father announced that he missed chicken feet. (What?!)

His mother, my grandmother who was born in 1899 and lived to the age of 97, used chicken feet when she made her stock and my dad could always tell when a soup had been made with stock from chicken feet.

Chicken feet have their own unique and wonderful flavor, and the added gelatin from the feet give whatever dish is made with the stock a luxurious feeling when eating it.

Making stock from chicken feet has been a human activity for thousands of years. Most of our grandmothers or great grandmothers used feet in their stock as a matter of fact. Stock made from chicken feet is fabulous, and incredibly good for you with all that gelatin.

After a lot of digging, I found a few old recipes. All recipes call for boiling the feet first, and then draining the boiling water. I think the point of this step is to get most of the extra protein and impurities to leave the feet and come to the surface.

Another step that all the old recipes take is to cut off the claw tips. I'm not sure why, but I'm guessing that by cutting off the tips of the toes, it's easier for the marrow and therefore the gelatin in the bones to come out.

Expect to get a lot of stock out of the chicken feet. A pound of feet will yield about a quart of stock, pretty much a bargain at $1 a pound for feet. Where to find chicken feet? Probably the best place to look is in Chinese or Asian markets.