BaltimOregon to Maine

Locavore Cooking with Southern Efficiency and Northern Charm

Posts Tagged ‘Chinese restaurants

Chicken Feet

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It's so carnal to chop the claws off the parboiled human-like feet. And use a paring knife to cut off the black claw pads.

Leg of lamb apparently isn’t kosher. I learned so much while bragging to my husband’s grandmother that I was making her grandson lamb for a seder. I thought the whole lamb was fair game for Passover. Apparently, the leg is too close to the hoof. But chicken feet are sound? I’ll never understand that logic. Don’t even get me started on the prohibitions against bugs on organic produce.

I wanted to make from-scratch chicken stock for matzo ball soup, so what better time to finally try making stock from chicken feet. I turned to a local source of pastured poultry, Afton Field Farm. They only had one bag of the feet left from last year’s processing. Restaurants buy them up for chicken broth. Unfortunately, the feet were freezer-burned because their claws ripped through their plastic bag. That’s why they’re hard to store. I’ll have to go back for fresh ones when chicken slaughtering begins end of May.Prepping the feet is a bit of a potschke. You must par-boil them, chop off the claws at the joint and, with a paring knife, remove any blackish remaining claw pad. The process gets you in touch with your carnivorous–almost cannibal-like–side, given that peeled chicken feet somehow resemble human hands.

But the collagen-rich broth was delicious and as gelatinous as Jello when refrigerated (is that Manischevitz suspends its jarred gefilte in?). I diluted it with peppery chicken-back stock so nothing tasted out of the ordinary. Chicken backs are another great cheap source of stock.

Simmer the prepared feet for several hours.

Strain the stock, and snack on the feet if that's your pleasure. Apparently, babies like them.

 

 

 

 

 

 

 

 

 

The chicken feet stock reminded me so much of wonton soup broth. I had always thought that broth got its richness from  the pork wontons. But now I know it must be from the chicken feet many Chinese restaurants use for broth. If you are eating chicken feet stock out already at restaurants, shouldn’t you try this frugal culinary secret at home? The process does infuse one’s kitchen, hands and clothes with chicken essence, as if you’d doused yourself with chicken oil. Just how braised a ham hock makes one feel you’re sweating pork. It’s all about becoming one with your food.

See, Mikey likes it.

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Written by baltimoregon

April 10, 2012 at 10:27 pm

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