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Chicken feet. The feets of the chicken. Boys and girls, that’s what we’re talking about today.

chicken feet at prime cuts of jackson image

Now, don’t go gettin’ all grossed out. Y’all are familiar with the ideals on a farm. Nothing should get wasted.

And why on Earth Americans wasted these wonderful morsels is beyond me. We’ll eat fast food but we won’t simmer chicken feet for stock?

WHY YOU SHOULD BE EATING CHICKEN FEET

Because your body needs lots of vitamins, trace minerals, collagen, and calcium. That’s why.

Most of us are familiar with the health benefits of homemade bone broth. I cannot stress the importance of drinking bone broth enough. It should be everyone’s ‘bread and butter’. A staple. A companion that lives long by your side. “In most every culture throughout history has used bone broth for its nutritional significance, versatility and overall deliciousness. Chinese medicine practitioners use bone broth to strengthen the kidney, support digestive systems and build blood. The term“Jewish penicillin” is used for chicken soup, known to inhibit cell inflammation and mitigate cold symptoms. And the English sip beef tea, or beef broth, used since the Victorian era.”

Bone broth has been known for centuries to aid in joint health, immunity, gut health, and more. Nutrients are pulled from the bones and cartilage, slowly swirling into a liquid gold – rich in vitamins, and minerals.

Bone marrow carries oxygen to our to our cells. Collagen builds the cells in our brains and bones. It rebuilds damaged cells in our intestines.

It is, truly, natural’s super-supplement.

Adding chicken feet to that pot ‘o stock ups the anty. Chicken foot stock is like stock on steroids. Chicken feet are comprised of entirely bones, tendons, and cartilage. Gross, right?

Wrong.

I mean, sure, yes – gross. But what our bodies can pull from those feet nutritionally is pure magic. Track minerals and calcium dance like sugar plums in our bowls. If you want to heal yourself from the outside in, start with chicken foot bone broth.

HOW TO PEEL CHICKEN FEET

We peel chicken feet for a couple of reasons. First, the chickens (naturally) get poo on their feet. We don’t want poo in our stock. And thus, we peel. Second, the skin can tend to give the stock a bit of an ‘off’ taste. Being a minimalist, I tried to skip this step a few times until I realized that it really does create a funky taste in the stock if we leave too much of the skin on. And thus, we peel some more.

Here’s how I peel my chicken feet.

Step 1: Place the chicken feet into a saucepan
Place the chicken feet into a pot. Add enough filtered water to cover them (if a few toes are stickin’ out, that’s fine.)
boiling chicken feet img

Step 2: Simmer the chicken feet in water for 10 minutes
Put the pot on the stove and bring to a low simmer. Simmer the feet for 10 minutes.

Step 3: Rinse the chicken feet in cold water
After simmering, quickly move the pot over to your kitchen sink and run cold water onto the feet. Keep running the water for a few minutes, allowing the feet to ‘blanch’ in a way.

Dirty chicken feet
4. Drain the water and move the pot of feet over to your counter. Using your fingers (the best tools ever created!) begin to peel away the skin. It’s a bit slippery – but that’s okay. Just dig in there and go for it. I find that a twist and pull method seems to work best on the toes. Some people leave the toes on. Some clip them off. Do what you wish.
peeled chicken feet img

I’m also not a perfectionist when it comes to this task. I don’t mind a few bits here and there.

These feet can be simmered alone with a tablespoon of vinegar, a chopped onion, a few stocks of celery, and a few carrot sticks to make a beautiful chicken foot stock. I, personally, like to add 3 or 4 feet into my normal chicken stock. This enables to get all those rich nutrients from the feet and since I’m also utilizing a chicken carcass, spread out that goodness throughout the whole year.
in a saucepan chicken feet img

Chicken feet are available at Prime Cuts of Jackson – I recommend you keep some in your freezer at all time! When sickness creeps in, stick a few extra into your stock pot or into your chicken soup. Your body will love you for it.

SOURCE: The Elliot Homestead

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