Comments on: Voodoo Stock: Chicken Feet & Chili Peppers

By: Jen Z

Jen Z — Tue, 01 May 2012 14:04:47 +0000

George, you’re safe, assuming you boiled them. Bacteria dies in boiling water. Those are the calluses on their feet; just like the ones on your feet.

When I do my chicken feet stock, I just throw them in there. I don’t peel them (although next time I might), or snip the toenails. When the stock is done, I run it through an old linen pillow case and it strains out all of the particles and I get a lovely broth.

By: Jen Z

Jen Z — Tue, 01 May 2012 14:01:36 +0000

Really?

The seasonings she uses in the recipe; ginger, star anise have an asian flair. Didn’t you read the whole article before you flipped?

By: zhinka chunmee

zhinka chunmee — Thu, 12 Apr 2012 15:43:20 +0000

WOndering why one would consider this asian inspired?
There are definately NO asians in my North Dakota area, loads of Germans, Native Americans and Ukrainians and all make chicken feet stock.
It is a bit racist to call such a wide spread food asian inspired.

By: Laurel

Laurel — Thu, 12 Apr 2012 15:02:05 +0000

No, you don’t have to cut off the toes. the outer part of the claw just pops off when you’re peeling the skin. Just bend the claws backward and they pop off. Most of you probably get chicken feet that have already been peeled/popped.

By: Laurel

Laurel — Thu, 12 Apr 2012 15:00:12 +0000

You DON’T have to cut off the toes. The outer part of the claw pops off easily. After you scald it and peel the skin just bend the claws backward and they just pop off.

By: George Yancho

George Yancho — Wed, 28 Mar 2012 19:50:01 +0000

There was a question concerning chicken feet with black spot on the bottom.It stated it could bacteria. I had this 2 days ago and cut the black off with my felay knife and made stock.The stock tastes ok , but I only ate about a cup full last night and today. Am I in any danger to continue eating it and eating the feet? I thank you in advance for for your quick responce. GY

By: Milla

Milla — Mon, 26 Mar 2012 16:07:16 +0000

I want to try this but I don’t know where I could find these in the UK. I get gelatinous stock enough from just bones, but chicken foot stock would be most effective for making portable soup, which I make a lot. I also think that one of the main reasons I really want to try this is to completely freak out my kitchen-mates (I share a kitchen with 4 other people in a student acommodation). It’s a pretty quiet kitchen (they all just use the microwave), and so I mostly have it all to myself; bu I lovewatching people’s reactions to all my fermentation jars, crockpot, and various bags of organs, shellfish and bones in the freezer (you should have seen one guy’s face when he walked in on me skinning a beef tongue). I wonder how they’d react to chicken feet lying on the counter. If I get my hands on some, I’ll make sure to leave them next to the microwave! MUAHAHAHA!

By: mystery veggies in your csa box? what to do with what’s in your box

mystery veggies in your csa box? what to do with what’s in your box — Fri, 23 Mar 2012 15:20:45 +0000

[...] broths (likeroast chicken stock, homemade beef stock, fresh chicken broth or even a broth made ofchicken feet) Broths and stocks, made from the bones and meats of pasture-raised animals, is potently rich in [...]

By: Your First Pot of Stock | The Liberated Kitchen, LLC

Your First Pot of Stock | The Liberated Kitchen, LLC — Thu, 22 Mar 2012 16:47:45 +0000

[...] the fat, so the stock can turn out too oily if you use skin and necks. If you are using the feet you’ll want scald them, plunge them in cold water, and remove the skin first. The feet give the stock more flavor, more nutrition, and make it gel [...]

By: Dan

Dan — Mon, 09 Jan 2012 05:00:25 +0000

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.