Chicken feet to eat?

[max13077]

I saw that guy on the travel channel who eats all the weird stuff eating chicken feet. I was intrigued... Not wanting to waste anything, who's tried them? Are they good? I've got fifty sitting in a tractor outside....

 

[Kali]

A neighbor of mine came down last weekend to help with the processing. She only wanted the feet. She used them for a soup but I don't think they were eaten, just for flavor.

 

[Judy]

They're great to cook in broth, give flavor and a thicker consistency.

 

[Agape Builder]

The feet are delicacies to many Asians. Most of the chicken feet from poultry processors are exported to China and Japan. When scalded or cooked, the outer skin slides off and the people eat the inner part that is like cartilage.

FYI, many Asians like to eat cartilage, believing it to be an aphrodisiac. Not too sure about that, but it has been proven that eating cartilage is good for building up the cartilage in your joints.

I am sure that there are plenty of Asian people on here that will back this up.

 

[Agape Builder]

Quote:
That is from the gelatin in the cartilage melting down and mixing in with the broth. It is actually good for you and your joints.

 

[island.girlie]

Not just Asians. Most countries eat everything that's edible on an animal, everything, including the blood. The Latin Americans also eat chicken feet. I've seen it in there chicken soups. I recall eating them when I was at grandmas country home one time when I was about 6 years old. They were in soup and I loved it. Haven't had them since though, but my parents say they are delicious. Try it

 

[Clay In Iowa]

My mothers family kept 3,000+ layers when she was young so they always had fresh chicken as they would 'turn' part the flock over about every year. They pickled the feet, like pickled pigs feet. Mom still LOVES pickled hens feet. In fact she has called dibs on any feet from birds I harvest.

Go check out a thread from "frugal" and how he uses the "extra bits" for awesome stock.

 

[jaku]

Yeah, if you're making stock, definitely include the feet. They have a ton of collagen, which turns to gelatin when cooked for a long period, which will give you thick stock and great flavor.

 

[brandywine]

I can get them sometimes at a meat market in Pittsburgh that serves the inner-city where some of the older women still make real soul food. I was buying them to feed to my dogs. The butcher told me to make stock with them.

I made TURKEY-FOOT stock a couple years ago -- got buckets and buckets of feet from a local turkey farm. It is the richest, most concentrated stock, amazing as an ingredient in so many dishes. Lots of umami. It's an alarming shade of bright yellow.

 

[rodriguezpoultry]

I'm sorry...I can eat ALOT of things...but chicken feet are NOT one of them...