Prepping chicken feet
I bought some chicken feet today to add to a pot of stock. I've been doing some reading about if and how they should be prepared before dropping them in the stock pot. The ones I bought from a Mexican market were on a foam tray wrapped in plastic. They are very white and clean, even the nails (talons?). Can I assume that they are ready to just add to the stock and cooked?
I just toss them in straight out of the package. No prep needed.
Glad to hear that. Chicken stock is easy to make but if I have to blanch the feet in boiling water and strip off the membrane and clip the "nails" it's just got too labor intensive. Thanks.
Originally Posted by Greensprout
Last edited by Rosemary 231; Today at 12:38 AM.
Just throw them in. Assuming you strain your stock, the bones, skin, and toenails come right out.
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I do strain the stock. I was concerned about any sanitation problems.
Originally Posted by Markbt