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Delicious! I also enjoy eating the remaining cartilage off the bone, as it has a gelatinous texture.
I make my chicken stock in the pressure cooker. I put two pounds of chicken feet with onion, celery and carrots in the pot and just enough water to cover the contents. I cook on high pressure for 50 minutes and strain. The result is very gelatinous and flavorful stock. (I do not cup off the toes. Maybe the pressure helps to extract the collegen)
Do you peel the feet first? I get my feet fresh from the farm so I’m inclined to peel them for sake of cleanliness.
Hi Becky, if you are getting your feet from the farm, blanch the feet first in boiling water and peel off the skin.
I come from a family of great cooks, and my brother was a chef before he had a family. He cooks in the traditional French style, and frequently says “fat is flavor!” He also had to start taking a statin drug at age 35 for his outrageous high cholesterol! My mother, another great cook, got her BS in Nutrition, a master’s degree in Public Health, is a Registered Dietician, and a Certified Diabetes Educator. Needless to say, she cooks much leaner! I try to cook like her, and one of my greatest thrills is getting thickened, creamy, more healthful soups, stocks, and sauces without having to add cream. YAY for the lowly chicken paw!! I just crave that unctuous texture in good soups that can only come from stock saturated in gelatin.
Sorry, but fat does not raise cholesterol levels and RDs have no clue about how to actually eat healthy. The low fat fad is why diabetes and obesity are rampart these days.
I find inexpensive, great-aunt chicken feet at my local Mexican supermarket. Usually I’d be making Korean-style spicy chicken feet, but I had to give this a try! One thing I noticed right away is the difference in the aroma of the broth, as opposed to using a simple carcass or other parts. Mmmm. I’m going to save the spent parts for a “soft” version of spicy chicken feet! Thank you so much for the recipe.
How long can the broth be stored in the fridge? Can it be frozen?
Hi Jenny, you can store it in the fridge for 2 weeks, as long as you allow the fat to solidify and stay on top as a protective layer to help keep out bacteria/mold. At that point if you need to store it longer in the fridge, just reboil the stock (rolling boil 10 minutes) and then allow to cool again and then refrigerate.
The stock can be frozen. I store stock in mason jars, leaving about 1 1/2 inches of head space in the jar to allow for expansion. Frozen stock is best used within one year.
I’m not a cringe type of person when it comes to handling raw meat, but I cut one nail off and couldn’t do it. I’ll try again tomorrow! :]
Hi Vicky, you can skip cutting off the nails if it grosses you out too much (as long as they are clean, otherwise you do have to cut them off).
I never remove the claws. I strain the stock afterwards anyway! Sometimes, after I’ve used the feet for stock, I’ll toss the feet in some soy sauce, sesame oil, and garlic and throw them on the grill. Makes a great snack! Try duck paws…they make a flavorful stock, too!
After simmering the chicken feed and making the broth with them… I take the already cooked feet… roll them in flour and deep fry them for just a short minute or two. Fried chicken feet are delicious. Very tender and very flavorful. .
That sounds good! I like to grill mine!
Awesome, Teresa and Ann
Do you cook them first for 4 hours or less to make the broth? The reason I ask is that I’d assume that most of the taste is out of the chicken feet after simmering for 4 hours. Or am I wrong here?
I’m making this stock right now. I had seen the feet in my grocery store and no idea what they might be used for. One question, if the end product is concentrated, about how much would you use if you were making a recipe that calls for a cup of stock?
Hi Betsy, I would use about 1/2 a cup of stock with a cup of water.
After making this recipe many times I decided to experiment to get a ‘browner, less raw’ color. I roast the feet at 300 degrees on a rimmed cookie sheet for about an hour, with about 2 cups of water in the pan to keep the pan easy to clean, then I put them in my crockpot on low for about 6 hours with the rest of the ingredients. The broth gels firmly and is a nice color.
Hi! Recently I made a delicious braise for the chicken feet I cooked and decided to save it as it tastes perfect for a ramen broth. My question is, is it necessary to remove the fat that collected at the top after I refrigerated it? Don’t wanna lose the flavor I achieved! Thank you, love your recipe!
HI Sjka, I always keep the fat cap on the stock, whether refrigerating or freezing, because it provides a barrier to bacteria and will help the stock stay good longer. When you go to use the stock, you can easily scrape away some of the chicken fat. Leave only as much as you want in your dish. And you are right, there’s a lot of flavor in the fat, so you’ll want to use some of it.
I just bought some chicken feet at the farmers market, I am so hoping the toenails are already chopped off. I’m so cringing at the thought of this process but I really want the end product! I have some roasted chicken carcass I wasn’t planning on cooking with the feet, should I skip that?
Hi Steph, I would definitely add the chicken carcass in with the feet. Even more flavor that way.
Just don’t chop off the toenails. The stock is strained afterwards anyway.
oh no i read the directions wrong. i didn’t pour out after 5 mins of boiling to start over boiling. did i mess up? ive been skimming the scum off tho.
Hi Joy, no big deal. If you do the boil, discard water, start over step, then there isn’t as much to skim. As long as you skim you’re fine.
It was awesome. I was thinking about this again. I want to go to the store and get some to make more. Our walmart always hasthem. m always seeing adds for bone broth health.
How might you augment this recipe for the slow cooker/crock pot?
Cook the feet for 5 minutes stove-top then drain. Prior to that, have the water and aromatics warming up in the crock-pot. Then add the feet! You can’t overcook the feet when making stock.
OK great thanks…would you still keep the same cooking time or double it? I’m assuming cook it on low.
High or low. Just check it occasionally in case you need to add liquid. If it’s going to be unattended then definitely low. Unless you plan to use the feet afterwards for something (which I do) then cook them forever and your stock will still be fantastic! 12 hours on low may not be long enough to extract all the calcium and collagen from the feet.
Is there any value/negative in roasting the feet with a chicken and using the feet and carcass for the stock? Does roasting the feet detract from anything?
Hi Brooke, I haven’t tried roasting the feet with a chicken, but don’t see why it wouldn’t work.
Roasting the feet works great! It depends on the flavor of the stock you’re seeking!
I found chicken feet at Walmart. I saw this recipe and knew I had to try this.
Bless y’all. I have been longing for a recipe like mom’s.I should have known I could count on simply recipes.can’t wait to try it.
Would there be any pros/cons to roasting the feet first instead of boiling prior to beginning the stock? I’m thinking color, depth of flavor, etc.
Hi Sarah, good question! I haven’t tried roasting the feet first, but if you do, please let us know how it turns out for you.
Thank you for sharing your grandmother’s recipe! I pop off the stems of mushrooms & freeze them in a baggie. When I make chicken stock, I put 4 to 6 stems in with the other veggies. It gives the stock color & a yummie flavor!
Can you re-use use the chicken feet more than once? How would you store them till the next use? Thank you!
Hi Julie, good question! I’m guessing that after several hours of cooking, you’ve taken most of what you can get out of those feet. That said, it’s worth an experiment. Just pat dry the feet and freeze them to store. Try cooking them on their own later to see if you can get any more goodness out of them. If so, great!
‘Addidas’! That is hilarious!
Just in case people read Phillip’s comment regarding MSG:
MSG is a naturally occurring substance present in almost every protein source, which is why the human tongue has evolved to like the taste of it. Regarding some people’s “sensitivity” to MSG – don’t jump to conclusions and attack the first acronym you see. Any number of trace ingredients could be the underlying cause.
I’m Japanese. I agree!
I LOVE chicken feet to make stock! For the first time ever, I am using 2 pounds of chicken feet with salt, pepper, fresh thyme and bay leaves only, along w/ a splash of ACV- no vegetables…..It smells and tastes really chickeny- I plan on simmering on low for 12 hours. It has been simmering for 4 hours at this point. I will pressure can the stock into 7-8 quarts of stock.
I’ve never clipped the toenails before, but I believe it did make the soup more gelatinous. I’ve seen recipes that only boil one time for 1 hour. Longer is better. I made chicken foot soup once for a sick friend. She said it was the best soup she’d ever had, and could I give her the recipe. “Sure – as soon as you’re up and around.” She might not have held it down if she knew it had feet in it.
Thanks for your comment about clipping the toenails indeed making the soup more gelatinous. I’m making my first batch right now. :)
I never remove the the nails either!
I have to admit – clipping those toenails made me cringe a bit – and I generally have no problems handling raw chicken. That said, the end result was fantastic! I’ve got yummy soup in my tummy, and 2 lovely containers of stock in my freezer. Yay! Thanks Elise!
I’m so glad you like the soup Phoebe! The whole process is rather cringe-worthy, but the result truly is amazing.
I made this stock, and added turmeric. It is great! Chicken feet rule, no more box stock for me or my family.
So many comments, I couldn’t read them all! You don’t mention using any vinegar. I’ve been reading about feet both chicken and beef for making healthy bone broth and finally were able to buy some at our local farm and market. All the meats are local and free of hormones or other concerns. But even the butcher and the cashier were surprised I bought several pounds of each. The recipes I’ve found mentioned adding 2 TBSP of Apple Cider Vinegar for each gallon of water (for chicken and 1/4 cup for beef) when cold and letting it sit for about an hour before adding heat. None of the recipes called for pre cooking the feet or removing the claws. As I was repacking the feet I bought fresh yesterday (into small amounts so I could freeze them), I gave one to my dog and thought of all the health benefits for her with her joint issues. The recipes all said to cook the chicken broth up to 36 hours and the beef for up to 48. Preferrably in a crockpot so as to maintain the heat and levels. They also said to use all the bones at least twice and the beef up to 12 times. As long as you can still get the geletin you’re looking for!
Ugh why did I listen to my family? They kept telling me it wasn’t simmering, and even explained to me, a cook of 10 years, what a simmer was. I said that it was supposed to barely simmer, but to appease them I turned it up to a simmer… now I ended up with 2 cups of broth instead of 2 quarts… I wish they’d just trust me and I wish I’d stop listening to everyone else when I’m cooking…
But for what it’s worth, it tastes amazing. A place I go to sells a HUGE package of chicken feet and I think I might buy it just for this purpose. Thanks so much for this. I really appreciate people sharing amazing recipes like this, especially ones I wouldn’t try. I can’t wait to get more, and this time, I’ll cook it the way it’s supposed to be done
I am thinking of throwing the remains of a 20 hour slow cook chicken feet stock into a bullet and feeding the bone smoothie to my dog in small amnts. What do you think?
I bought my first batch of feet locally at the Hispanic market. They come cleaned but skin on and toe nails intact. I just plopped them into the stock pot as is, but was checking to see if I should be doing something else first. Let me tell you, I won’t be, the stock was perfect, gelatinous and delish. I discovered the feet about the same time I bought a Sous Vide machine, this is the best invention ever for making stock! Right after feet, of course, or as they’re labeled at the market, ‘paws’. You can set the temp, set the time for days, and not bother to check it until it’s done. I’ve been making stock for 30 years, but this stuff, with the feet, is the best ever.
Hello this is my first time making chicken broth with chicken feet. I’m trying not to freak out. I put them in a vitaclay for 4 hrs but I didn’t cut the nails off and I blended the garlic ,onions, celery, carrots to a liquid will these affect the gel like outcome?
There is so much gelatin in chicken feet I think you can do anything to them and you’ll still have a lot of gel.
Actually Whole Foods DOES carry Chicken feet but its seasonal. I called today and they are almost out but are saving them for me (I’m in So. Cal). They told me its just a seasonal thing. Once the Holidays are over they won’t have them… Great recipe here- can’t wait to try it!
I went to whole foods to purchase some organic chicken feet and heads, they didn’t have them and the folks working behind the butcher counter looked at me like I was from mars!!!!
Yeah, WF doesn’t carry chicken feet. And heads? No way. I would seek out a local Asian market. Good luck!
What other recipes can I use the chicken feet stock ? Other that soups and stews.
Stock is stock, anything you’d use stock in. Cooking rice or pasta comes to mind.
My mother did not use chicken feet, I found a recipe years ago and started adding them to my soup, best stock ever. Whole Foods AKA whole paycheck carries them.
I plan on canning my broth instead of freezing it. I should be able to do that the same way as I do the regular chicken stock right?
Chicken feet stock is still chicken stock, just with more gelatin. As long as you are pressure canning, you should be fine. ~Elise
Two more questions, and I will (try and) promise not to bug you again. How much salt (unrefined salt, so I’m not worried about its raising my blood pressure)? Also, how much broth do I use (in addition to the amount of broth called for, if any) when the recipe says to add a bullion cube? And should the substitution be warmed to melt the gelatin? Oops–that was three questions!!!
Hello Allen, if a recipe calls for chicken stock, just add the chicken stock. Add salt to taste to whatever it is you are making. No idea on the bullion cube question. As for warming the stock before using it in a recipe, there is no need to do that. ~Elise
My broth (made in a slow cooker, for 14 hours on low) gels quite well, but is totally tasteless. Is it supposed to be?
Yes, unless you season stock with salt, it won’t taste like much. Stock is meant to be a base for soups, not to be eaten plain. However, if you just add some seasonings to it, including plenty of salt, it will be lovely. ~Elise
Stock has a lot of benefits as a health tonic, though. Add some salt and pepper, heat it up, and drink a mug in the morning instead of coffee. Protein, collogen for your joints, and filling.
I like to add some veggies and Italian seasonings for extra nutrition and flavor. You can also thicken it a bit with flour (kind of like left over chicken and dumplings broth is more like gravy).
Boy, those chickens have some TOUGH feet, especially for this 64-year-young man with mild cerebral palsy!!! I have a chefs knife, and it’s still difficult for me. Can you recommend a kitchen shears (or some other tool) on Amazon that may be good for me to use?
Kitchen sheers should do the trick. But you can also skip the cutting off the tips if you want. It’s only to help the collagen come out into the soup more easily. ~Elise
I just saw chicken feet in the store for the first time and they had it labeled at chicken paws. ‘> What is the shelf life of the broth in the fridge and the freezer?
Same as any chicken stock. Up to two weeks in the fridge, and several months in the freezer. Note that if you reboil the stock for 10 minutes, once a week, it will last longer in the fridge. ~Elise
Just bought 2.5 lbs of duck feet.Looking for ways to bone them out, I stumbled on this blog.
Elise, you are doing a good deed by introducing a basic recipe upon which all of us can take a whack.
Braised chicken feet for dim sum, red braised feet with black mushroom, you name it, these are flavors and umami which just doesn’t quit.
BTW–I should have bought the boneless edition of duck feet (AKA duck webs).Apparently the cooking part is simple and straightforward, it’s the surgical procedure which is the tricky part!
You might want to take a look at this recipe for dark duck broth that is on Hank’s site. ~Elise
This sounds very interesting, I definately will have to try it. Quick question first though: are you saying to use a whole bunch of thyme, like the bunch that you would buy in the store? That seems like a lot of thyme. I’ll be trying this either way. Thanks for the cool post.
Yes, a bunch of thyme. I go outside and pick several large sprigs from the garden when I make this stock. ~Elise
no salt at all ?
No salt. You can add salt at the end if you wish, or just add it to any recipe that is using the stock. ~Elise
Hello, I was wondering how to use this stock in recipes when it calls for chicken stock. Sounds good and you can get the feet very cheap… thank you.
Use this stock the way you would use any chicken stock. It is chicken stock, it’s just made from the feet which has more gelatin in it. As with other homemade chicken stock you might need to add some salt. ~Elise
Just made it but my kids want to eat the feet – I haven’t read anything about eating the feet here just sucking on them. Should I let them chew on them?
In parts of Asia, chicken feet are a delicacy. You can order them here in Chinatown at a dim sum place. So yes, I don’t see any problem with kids chewing on them (cooked). ~Elise
Just wondering…how much chicken gel should you use when recipe calls for a cup of broth?
It depends on how much you have concentrated the gel by boiling it down when you were making it. Do this, taste it, and see how concentrated it is. (It’s good!) We tend to concentrate our stock so I typically use 1/2 cup of gel and 1/2 cup of water to get a cup of stock for recipes. ~Elise
Hi Elise,Great! In India everyone will cringe or condemn you if they hear about eating chicken trotters,you are condemned. I don’t know how glad I was seeing your article. I have tried soups and chewing on the feet.
Question- I have parboiled the legs in boiling water in different ways and timings, but as you have said, I have tried to slide off the yellow skin, but it doesn’t come off at all. Could you give me the detailed way to tackle this problem.
Hello Baven, most chicken feet around here are sold with the thin papery yellow skin already removed. However if you are dealing with a freshly killed chicken, then you have to parboil the whole bird to remove the feathers and the yellow skin over the feet. A couple dunks into almost simmering hot water, for 30 seconds at a time is what is needed to loosen the skin enough for the feathers to be easily plucked out and to remove the outer scaley skin of the feet. I suspect that if you are having a difficult time removing the skin, then the skin is probably already removed. I had a tough time figuring this out initially, as all of the old recipes called for removing the skin. What I didn’t understand was that by the time I got the chicken feet, that step had already been taken and what I was trying to remove was actually the skinlike flesh of the feet itself. Which is almost impossible, and unnecessary. ~Elise
I’ve really loved Cook’s Illustrated chicken stock recipe – it’s quick, and good, but never “gelled.” So I took the Cook’s recipe, dropped it to 2 lbs of chicken legs, and added 1 lb of chicken feet. I boiled them (the feet) about 3 minutes, then rinsed, chopped the nails, and followed the Cook’s recipe sauteeing onions, then chicken legs (hacked to 2 inch pieces) and chicken feet in 2 batches, then simmered until juices released at about 25 minutes. I then covered with 2 quarts of boiling water, and simmered another 30 minutes. The result is fantastic, and far quicker than the 4 hours here. It’s gelled nicely, and has amazingly rich flavor.
Am excited to have found your recipe; our farm source sells “chicken parts,” being 4 feet and 2 heads (not sure if they’re from the same chicken or not, lol!) and we just bought two packs. So I have 8 feet and 4 heads. Any thoughts on throwing the heads it? I do have a scale, I’m sure I don’t have 2 lbs of feet w/ only 8 feet. I liked someone’s post about being a nurse. I’m not a nurse, and can be easily grossed out! It will take a lot of mental effort to do this, but your post will help. Thanks!
You can still make stock even with only 8 feet, you just won’t make as much. As for the heads, great question. I had a chicken soup the other day prepared by a Hmong woman in a traditional Hmong style specifically for women. The soup included the head and the feet (and the rest of the body) of a whole chicken. It was delicious. If not a bit disconcerting. So I would try it, heads and feet, and see how you like it the result. ~Elise
I was born in Romania and I remember my grandma making stock out of chicken feet. I was very little, and at the time a chicken foot was something I could actually hold in my hand and gnaw on. I was around 2-3 years old. I was too young to be grossed out or anything I just remember liking the flavor.
A few years later we came the US, and we never had chicken feet again. Until I saw them at the local ethnic latino market, I asked my mom to buy some and make some broth.
She did it similarly to you with the boil and the cleaning in the first 5 minutes.
What she did differently though was she put them in the crock pot to boil slowly. The broth flavor was fabulous.
I think cooks in Western culture let alot of good ingredients go to waste just because of custom.
I made the stock, now what? Is it like regular stock, or do I dilute with water? By the way, it’s darkening in my fridge…is that normal?
Hi Mary, depending on how much you concentrated the stock you may or may not need to dilute it. Taste it. If it tastes concentrated, add water until you get the dilution you want. If it is good to go as is, don’t add water. As for darkening in your fridge, I’ve never heard of stock doing that and don’t know what to tell you. My main advice with almost anything is if it smells off or tastes off, throw it out. ~Elise
What is the conversion ratio from gel to cups of stock/broth?
Depends on how much you’ve cooked the stock down. Sometimes 1:1 gel to water to give you stock, sometimes less, sometimes more. Taste it and add water (or not) to preference. ~Elise
Hey! I made my first batch of chicken feet stock last night. I really wish I’d had this recipe beforehand.
I was just wondering though, why the need for reducing time, is there a special reason or is it just so there isn’t as much? I need to make enough for a single person to eat 2 cups worth/day for 7 days, I don’t have a clue how many cups adds up to 2 quarts though.
Is the time for reducing the stock required for a better quality? Why is it needed? I only ask because where I am 2 pakages of feet is almost $10 and a bit expensive, so I’d like to be able to make as much as I can with what I’ve got.
Hello May, there are 4 cups in 1 quart, so if you need 14 cups (7 days x 2 cups per day), you need 3 1/2 quarts of stock. Beyond the initial 4 hours of cooking, you are reducing the stock to make it more concentrated, to make it easier to store. Why store 4 quarts of stock when you can reduce the stock to 2 quarts and store that? When you reduce the stock, you then can add water back to it when you go to use it. Or you can just use the more concentrated stock. ~Elise
Thanks for the recipe. I have a farm where I normally get backs & necks for stock. Well they sell feet too. So this time I ordered backs, necks & feet. But a mistake was made & I only got the feet. So I used the recipe & it worked great. Although the end product was kind of brown gold & not really gold. I think I let it cook down a bit too much in the first 4 hours.
Sorry if this has already been asked (I skimmed the comments) but can you freeze the chicken feet stock and if not how long will it keep in the fridge?
Yes, you can freeze chicken stock. Just skim off the fat first and be sure to leave enough head room in the container, as the liquid will expand as it freezes. ~Elise
Hello Elise. I’m another Elyse, spelled a little differently from your name. I’m 79 years old, and a year ago was diagnosed with osteoporosis. I refused to take any of those prescription drugs that are supposed to be so helpful, but often can have such terrible side effects. (My doctor is very open-minded and never argues with me about the benefits of taking medications, but he really knows nothing about holistic methods.) So, I did some research. Finding a paragraph in an Alternative Healing book I have on my bookshelf about the osteoporosis healing benefits of soup stock made with vinegar in it, I searched the web. Your site came right up! and I copied your recipe, although I found no reference to how much vinegar to put in it. So I experimented on my own. I cooked a huge pot of five pounds of feet at once, 2 quarts of water to a pound, and started my experiment with 2 Tbsp. of vinegar to 4 qts. of water, and cooked for about 16 hours. This turned out pretty good, but I wanted the bones to soften more (thus removing more calcium for my healing) and eventually settled on 1 Tbsp of vinegar for every qt. of water, cooking for 18 hours. This week, I cooked the stock for 20 hours, and I think I’m now satisfied with my experimentation. The bone ends are actually crumbling away. And best of all! I’ve had my second bone scan! The report that came from the nurse in the doctor’s office said, “Your bone density has improved, and doctor says to just keep on doing what you are doing!” My 85 year old husband has osteoporosis, too, and I truly expect this wonderful food medicine to heal him, too. Thank you for this great web-site. I’m sure it is helping a great many folks who need to know about natural healing.
A little information on how I use my chicken feet stock…
I strained out all of the chunky bits and put the broth in the fridge overnight. The next morning I took a large spoon and skimmed of what little fat had congealed on the top.
Next, I melted the stock by warming it slightly. Once it was pourable, I put it in a pitcher and carefully poured it into plastic ice cube trays that had been lightly sprayed with non-stick canola oil spray. I don’t know if the spray was necessary, but the “chicken jigglers” came out pretty easily.
Next, I placed each chicken broth cube on a non-stick cooling rack (not touching each other) placed over a shallow drip pan and placed them all in the freezer. As they froze, the moisture rose to the surface and a thick layer of frost formed on each cube.
Once they were all frozen, I squeezed each one to break off the frost, and placed them together in a large zip-lock freezer bag.
Now, whenever I need chicken broth I make it by placing a cube in a cup or two of warm water. I recently made fresh green chili and used chicken feet stock made from one cube per cup of water and the resulting sauce was a little thick and gelatinous for my taste. I think one chicken cube to a 1.5 to 2 cups of water would be ideal.
Whenever I make chicken wings, I always buy the whole wing and use the wingtips for making chicken stock.
My wife is very sensitive to the neuro-toxin in Monosodium Glutamate (and all of the various ans sundry names they hide it under on labels), which makes it tough to use store bought chicken broth, or just about all canned soups in recipes. We always have to make everything from scratch.
I am intrigued about chicken feet stock, and at this very moment I have a stock pot with a little over three pounds of chicken feet in it… simmering away.
As far as where to get Chicken Feet, I found some fresh chicken feet today at a very nice Asian market we have here in Colorado Springs. They were about $2.50 for a 1.6 pound package. I bought two packs.
I ran out to the butcher and bought the chicken feet. I was so excited after reading all of the comments about how rich my stock would be. Then I got home…I looked at the feet in the package and started to have a conversation with myself (outloud). I should mention that I am a nurse and have seen many things that would make the normal person cringe. With that being said, I couldn’t touch the feet. I kept saying to myself, “you can do this, you’re a nurse for crying out loud. You’ve seen brains, but you can’t touch a chicken foot!” SOOOO, I grab a pair of gloves and kept cheering myself on. When it got to the pedicure, I sharpened my blade and turned on the music LOUD so I could drown out the crack of bone, or whatever the sound was. I now have the chicken feet simmering and my house smells heavenly. My neighbor from downstairs came and knocked on my door and asked what was I cooking. She said I was making her hungry for whatever was simmering in my pot. I told her I was making chicken stock. She didn’t believe me. She said stock never smelled so good. I smiled and said I had a secret ingredient. I offered to bring her some stock when it finally cooled and she could taste for herself. I sit happily at my computer now, satisfied at my chicken feet stock. My next Sunday adventure in the kitchen will be tamale making!!! Wish me luck!!!
I grew up in Jamaica and remembered my mother and grandmother being very creative with the whole chicken. Chicken feet were always used in chicken soup and we loved sucking on the bones. I remember them also making a stew of the feet with curry – we call it Curry Chicken Feet. Made just like stewed chicken but with the feet and a little curry powder. The resulting delicious stew is then eaten with white rice. I have not had this in years so might just try this myself this week!!!!!
I’m butchering 30 chickens next week and don’t know how to prepare the feet for freezing. Do I skin and declaw them first? Do they need to be skinned? Should they be blanched first?Obviously they are very dirty and contaminated on butchering day. Any help would be much appreciated!Brian
Hi Brian, great question. I’ve never worked with freshly butchered fowl, but my friend Hank is a duck hunter and what he does is parboil the whole bird to help get the feathers out (if I’m recalling correctly) and the yellow skin covering the feet comes right off. If you are preparing the feet for freezing I would parboil them, remove the skin and chop off the claw nails. ~Elise
Hi, Elise! Great post. I decided to try and replicate your feet-based stock, and it was delish! Here is the link to the post on my blog if you care to check it out:
Thanks again! –Gina
This is a great recipe for the chicken feet (aka “Phoenix Talons”) that you get at Dim Sum restaurants. There’s pretty much no meat here, it’s all about the tasty sauce & skin being sucked off the bone. Not for the chicken-hearted, ha ha…
1 pound chicken feet2 quarts oil2 quarts water1 ounce fresh ginger3 pieces star anise2 ounces Chinese parsley roots2 ounces maltose sugar (see note)Marinade:2 tablespoons oyster sauce1 tablespoon sugar2 tablespoons soy sauce1 tablespoon sake1 ounce chopped chile pepper2 cloves garlic, minced1/2 teaspoon white pepper1 tablespoon black bean sauce1/2 teaspoon sesame seed oil
Heat the oil and mix the chicken feet with maltose sugar. Fry them until they are golden brown. It should take about 7 minutes. Remove the feet and drain.
Boil water and add ginger, star anise, parsley roots & marinade. Add the chicken feet. Bring the mixture to a boil again. Then reduce the heat and simmer them for 90 minutes, until feet are glazed.
I was told to cut the toes off because there is a gland underneath them that is really bad for you…
Well that’s an interesting theory. Never heard that one before. ~Elise
How do you use the gel/stock afterwards? Do add it to thinned chicken stock? Reheat it? Add water?
Fascinating! I’m going to have to try this for sure!
Just reheat it. If you have reduced it substantially to begin with, you may need to add some water to it. Just go by taste. ~Elise
I have bone loss and I took a class withJeanette Turner, at the Wedge coop inMinneapolis, MN. One of the great sourcesof calcium is to simmer a couple poundsof chicken feet for 24 hours. The stockis a great calcium source and I freeze itand add to much of my cooking.
Adele Davis suggests adding a little vinegar to the stock when cooking, if you want more calcium extracted from the bones. You might need to add a little salt to offset any taste of the vinegar. This way you wouldn’t have to cook the bones 24 hours, but the standard 4-6. ~Elise
I would pay or trade just abount anything to obtain a recipe of Chinese Dim Sum Chicken Feet in black bean sauce as served in Vancouver B.C. Canada Dim Sum Chinese restaurants. Any help greatly appreciated. John Kriss
I know we can buy chicken feet at at least one of our local butchers’ shops. But I haven’t examined them all that closely to see whether they are peeled or not. We’ve often bought necks and backs (they sell huge bags of them for $1.00) that we oven roast before making into stock. It turns out pretty gelatinous but perhaps not quite as much as in your chicken feet stock. (And it is a great base for soup!)
Does anyone ever roast rather than boil peeled feet before making them into stock?
Hi Elise, regular reader and first-time poster here. I am from Singapore and have tried a number of your recipes already with good results (thanks!!). I must chime in with the others who have talked about chicken feet in Chinese cuisine. My Chinese grandmother used to boil these into a soup with peanuts. As a child, I could not get over the ewww factor of seeing the feet, but I have to admit, the taste of that rich, nutty stew has more depth than any other kind of chicken soup I have tried.
Sweet! I never use all chicken feet in my stock, but I always try to use a few. I just made two gallons of wild duck broth and used about 40 duck feet in that batch. One tip: Use a cleaver to roughly hack up the feet, which releases even more gelatin.
Thanks for the great info on the feet.Do you have any info on using the head?
I was in a Mexican super store and saw that they had chicken feet. The store is called La Superior.
The La Superior in Sacramento? Great store. ~Elise
My Mom put the chicken feet in her soup too. She never made a soup broth exclusively from chicken though. My mother always used stewing hens for making chicken soup, the older ones that were no longer good layers. They would always have egg yolks inside them too, of various sizes, that would have gone in an egg if the chicken lived long enough. When the soup was almost done, my mother added those yolks in the soup too, we fought over them!!!
One further word about chicken feet. If you do purchase them, either purchase them already “peeled” as in the picture OR you will have to attend to that process to yourself. Since my mother butchered her own chickens, she also peeled the feet, how though escapes me.
Good point on the peeling of the feet. I looked into it and apparently it’s pretty easy to do and part of the reason to boil them first for 5 minutes. After the first boil, and then rinsing, you can easily slip of the outer (yellow) layer of skin. ~Elise
Wow, Elise, this is an incredibly helpful post. I was reading on another blog recently that feet make the best stock (for beef and chicken), so now I know how to make it! They do look kind of like hands though! :-(
Quick question — how long with this stock keep in the fridge and/or freezer?
Usually with stock, we’ll keep it in the fridge for a week, and then if we haven’t used it we’ll bring it to a simmer for 10 minutes, let it cool, and then it will keep for another week. If you want to freeze the stock, you should skim the fat off the top first, before freezing, and then I think it can last for months. We don’t ever freeze stock because we go through it so quickly. ~Elise
I use wings and get a similar result.
Chicken feet are a very common dish enjoyed by the Chinese, most often braised or stewed, or in soups. As you note, the gelatin gives it that special richness missing from using a normal chicken carcass for stock. Another popular delicacy is de-boned chicken feet eaten in a chilled sour-ish Asian salad. Yum!
Where can you get chicken feet these days? Especially here in Sacramento. I thought it was illegal to sell them. I love chicken feet. My mom used to put them in her chicken soup all the time when I was a child.
The American Poultry Company on Broadway at 3rd in Sacramento is where I got these. ~Elise