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  1. #1
    Roary's Avatar
    Roary is offline Senior Member
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    Chicken feet

    Primal Fuel
    Hi folks,
    I have neve made broth from chicken feet before, just the carcass. I recently obtained about a pound of feet and am interested in trying in broth (because I don't know what else to do with them). A couple of questions?
    First, do I make broth the same way? Ie, crock pot or pressure cooker?
    Second, do I use just the feet or feet plus other bones? I have a picked roasted bird in the freezer.
    Third, seasoning? What do straight up chicken feet taste like?

    Guidance from some more worldly folks appreciated, and thanks!

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  3. #3
    Diana Renata's Avatar
    Diana Renata is online now Senior Member
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    Chicken feet are delish!

    Here's how I like them.
    (Works well with buffalo wing sauce also!)
    The Wilderness Childe: Everything Including the Feet

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    They do make stunning broth which is full of gelatin - it sets almost solid! But I do always cook them with the carcass of a roast chicken, or a ham hock or some other well flavoured bones. And a bay leaf or two, and some black pepper corns. Feet - whether pigs trotters, calf feet (split) or poultry feet, add so much to any stock. I always have a batch of them in my freezer for soups etc.

  5. #5
    Roary's Avatar
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    Thanks for the suggestions. I think I'll go with broth first -- thanks breadsauce for clarifying. I figured they were additive to the stock, not the main course. The idea of buffalo chicken feet sounds interesting, I'll have to try that too!

  6. #6
    SoccerGrok's Avatar
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    I just recently made a broth from a "Black Chicken", and they come with head and feet attached. Turned out fantastic!!!!
    Free your mind, and your Grok will follow!

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