Comments on: Voodoo Stock: Chicken Feet & Chili Peppers http://nourishedkitchen.com/chicken-feet-stock/ Reviving Traditional Foods Thu, 09 Feb 2012 17:01:29 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Peterhttp://nourishedkitchen.com/chicken-feet-stock/#comment-25089 Peter Mon, 30 Jan 2012 17:22:07 +0000 http://nourishedkitchen.com/?p=2690#comment-25089 You want the collagen to denature, otherwise there would not be any gelatin. You want the collagen to denature, otherwise there would not be any gelatin.

]]> By: Danhttp://nourishedkitchen.com/chicken-feet-stock/#comment-22983 Dan Mon, 09 Jan 2012 05:00:25 +0000 http://nourishedkitchen.com/?p=2690#comment-22983 To have a liquid gel when cooled, you needs lots of gelatin. In this instance, chicken feet are small so the amount feet you need will be much greater. Also, since it is covered by a very tough skin, the connective tissues within the joints and especially the ball where all of the toes meet are protected from the dissolving power of water. You will need to expose these tissues to maximize the formation of gelatin. So then you will have to increase the amount of feet and also to bifurcate the feet, lengthwise ideally. Try msking a pork stock with a pound of bigs feet. Once the pigs feet starts falling apart, you'll realise what is neccessary to achieve a jiggly stock. To have a liquid gel when cooled, you needs lots of gelatin. In this instance, chicken feet are small so the amount feet you need will be much greater. Also, since it is covered by a very tough skin, the connective tissues within the joints and especially the ball where all of the toes meet are protected from the dissolving power of water. You will need to expose these tissues to maximize the formation of gelatin. So then you will have to increase the amount of feet and also to bifurcate the feet, lengthwise ideally. Try msking a pork stock with a pound of bigs feet. Once the pigs feet starts falling apart, you’ll realise what is neccessary to achieve a jiggly stock.

]]> By: Shylahttp://nourishedkitchen.com/chicken-feet-stock/#comment-22932 Shyla Sat, 07 Jan 2012 18:02:13 +0000 http://nourishedkitchen.com/?p=2690#comment-22932 If I'm not able to make an arrangement for purchase chicken feet from a local grower, is it really safe to get them from an Asian Market? I'm wondering about where they get their's from. I saw packages of them when I was shopping in there with my son last year. He spent a year in Thailand and so we needed to get the real goodies for a few dishes he wanted to make for us. I'm just wondering how different their feet would be from any ol' package of Pilgrim's Pride or Purdue chicken I'd find in my local grocery store. If I’m not able to make an arrangement for purchase chicken feet from a local grower, is it really safe to get them from an Asian Market? I’m wondering about where they get their’s from. I saw packages of them when I was shopping in there with my son last year. He spent a year in Thailand and so we needed to get the real goodies for a few dishes he wanted to make for us.
I’m just wondering how different their feet would be from any ol’ package of Pilgrim’s Pride or Purdue chicken I’d find in my local grocery store.

]]> By: bettyhttp://nourishedkitchen.com/chicken-feet-stock/#comment-22539 betty Mon, 02 Jan 2012 16:24:06 +0000 http://nourishedkitchen.com/?p=2690#comment-22539 so, can i use chicken feet, without any preparation, for perpetual stock? so, can i use chicken feet, without any preparation, for perpetual stock?

]]> By: Jameshttp://nourishedkitchen.com/chicken-feet-stock/#comment-22464 James Sun, 01 Jan 2012 04:28:46 +0000 http://nourishedkitchen.com/?p=2690#comment-22464 That was really funny about your 4 year old tapping you on the shoulder with the claw!! That was really funny about your 4 year old tapping you on the shoulder with the claw!!

]]> By: pamelahttp://nourishedkitchen.com/chicken-feet-stock/#comment-21282 pamela Fri, 09 Dec 2011 21:38:54 +0000 http://nourishedkitchen.com/?p=2690#comment-21282 Hi, Jenny. I was wondering - do the chicken heads also provide gelatinous texture to the stock, or should one omit them from the stockpot?Thanks. Hi, Jenny. I was wondering – do the chicken heads also provide gelatinous texture to the stock, or should one omit them from the stockpot?

Thanks.

]]> By: Vivianhttp://nourishedkitchen.com/chicken-feet-stock/#comment-19233 Vivian Sun, 06 Nov 2011 20:20:17 +0000 http://nourishedkitchen.com/?p=2690#comment-19233 I added one pound of chicken feet to my soup chicken and had a marvelous chicken stock. If you want to get more calcium in your diet, adding chicken feet is a good thing to do. I strained my stock after many hours of simmering and today I had a pleasing gelatanous stock! I will do this every time from now on. Those little feet were cute too, I must say but I did snip off the toe nails before throwing it into the pot! I added one pound of chicken feet to my soup chicken and had a marvelous chicken stock. If you want to get more calcium in your diet, adding chicken feet is a good thing to do. I strained my stock after many hours of simmering and today I had a pleasing gelatanous stock! I will do this every time from now on. Those little feet were cute too, I must say but I did snip off the toe nails before throwing it into the pot!

]]> By: Candacehttp://nourishedkitchen.com/chicken-feet-stock/#comment-18868 Candace Fri, 30 Sep 2011 22:52:02 +0000 http://nourishedkitchen.com/?p=2690#comment-18868 I love love love this post! I was vegetarian/vegan for at least 10 years and I started feeling like something needed to change! I preface with that tidbit because I, for the first time, helped my mom butcher a couple of her chickens that she has raised with the good stuff, you know, good food, bugs, grass, and the like : ) The best part, aside from spending good time with mom, was that I knew I needed to save those nasty feet because I came across this post the other day! I am so grateful to our Lord for you and all you have to share with the world! I pray that God will use you more!!! I love love love this post! I was vegetarian/vegan for at least 10 years and I started feeling like something needed to change! I preface with that tidbit because I, for the first time, helped my mom butcher a couple of her chickens that she has raised with the good stuff, you know, good food, bugs, grass, and the like : ) The best part, aside from spending good time with mom, was that I knew I needed to save those nasty feet because I came across this post the other day! I am so grateful to our Lord for you and all you have to share with the world! I pray that God will use you more!!!

]]> By: Barbara Granthttp://nourishedkitchen.com/chicken-feet-stock/#comment-18810 Barbara Grant Thu, 22 Sep 2011 20:44:14 +0000 http://nourishedkitchen.com/?p=2690#comment-18810 Chicken feet vary in color, depending on the breed of chicken. I have yellow, green, and gray/black feet. When I scald them, the water is just below a boil, and I count to ten and take them out. Longer and they start to cook. Chicken feet vary in color, depending on the breed of chicken. I have yellow, green, and gray/black feet. When I scald them, the water is just below a boil, and I count to ten and take them out. Longer and they start to cook.

]]> By: Curried Lentil Soup Recipe | Nourished Kitchenhttp://nourishedkitchen.com/chicken-feet-stock/#comment-18385 Curried Lentil Soup Recipe | Nourished Kitchen Fri, 19 Aug 2011 18:05:16 +0000 http://nourishedkitchen.com/?p=2690#comment-18385 [...] the success or failure of curried lentil soup (it does, and I recommend a fresh chicken broth or an Asian-inspired chicken foot stock for this soup), but, more aptly, it’s the toasted cardamom, cumin, fenugreek and coriander [...] [...] the success or failure of curried lentil soup (it does, and I recommend a fresh chicken broth or an Asian-inspired chicken foot stock for this soup), but, more aptly, it’s the toasted cardamom, cumin, fenugreek and coriander [...]

]]> By: Egg Drop Soup with Duck and Scallions | Nourished Kitchenhttp://nourishedkitchen.com/chicken-feet-stock/#comment-18376 Egg Drop Soup with Duck and Scallions | Nourished Kitchen Fri, 19 Aug 2011 14:58:27 +0000 http://nourishedkitchen.com/?p=2690#comment-18376 [...] scallions, this egg drop soup is deeply aromatic.  Take care to choose a good rich stock like this Asian-inspired chicken foot stock which combines chilies, lemongrass and garlic.Ingredients2 tablespoons rendered duck fat or coconut [...] [...] scallions, this egg drop soup is deeply aromatic.  Take care to choose a good rich stock like this Asian-inspired chicken foot stock which combines chilies, lemongrass and garlic.Ingredients2 tablespoons rendered duck fat or coconut [...]

]]> By: Egg Drop Soup with Duck and Scallions | Nourished Kitchenhttp://nourishedkitchen.com/chicken-feet-stock/#comment-18375 Egg Drop Soup with Duck and Scallions | Nourished Kitchen Fri, 19 Aug 2011 14:58:27 +0000 http://nourishedkitchen.com/?p=2690#comment-18375 [...] scallions, this egg drop soup is deeply aromatic.  Take care to choose a good rich stock like this Asian-inspired chicken foot stock which combines chilies, lemongrass and garlic.Ingredients2 tablespoons rendered duck fat or coconut [...] [...] scallions, this egg drop soup is deeply aromatic.  Take care to choose a good rich stock like this Asian-inspired chicken foot stock which combines chilies, lemongrass and garlic.Ingredients2 tablespoons rendered duck fat or coconut [...]

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