| Archive for Downsizer For an ethical approach to consumption |
| quixoticgeek |
Chicken FeetBuying a chicken at the butchers yesterday, the next customer in the queue didn't want the feet still attached to his chicken, butcher being friendly offered them to me before they went to the bin. The upshot being, that I now have 4 chicken feet (2 on the chicken I bought plus 2).Anyone got any suggestions on things I can do with 4 chicken feet? Thanks J |
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| alice |
Speaking as a chicken keeper.....no 
I knew someone who worked for Sun Valley chickens in Hereford. He was sent on a fact-finding mission to China to see how they could best utilise every bit of a chicken. The chinese can make a chicken's foot go a long way. Apparently. Good luck to 'em. I'll pass. 
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| judith |
They make a wonderfully glutinous Chinese stock.
That's what I'd do with them - don't think I could be bothered with all the descaling, boiling and frying needed to make them even vaguely palatable. |
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| Chez |
Some kind of voodoo? | ||||
| Gervase |
I used to cadge them from the butcher when I was a child - hours of fun to be had making them move by pulling on the tendons. But that was probably just me being odd. | ||||
| Tavascarow |
My JRT loves them.
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| alice |
So does mine, but she likes them still attached to my neighbour's chickens. She lives amicably with ours, but everyone else's are fair game. Apparently 
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| GSHP |
No - me too
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| Frewen Feltmaker |
For what it's worth I think it's glutinous stock - although you won't get a lot of stock from 4 feet! (cadge a few more) | ||||
| Sherbs |
tie a couple of bits of braid round them and sell them at a live-role-playing event | ||||
| stumbling goat |
don't stock them just yet. they are nice slow roasted to tenderise them and ideal served with a mountain of potatoes and parsnips and carrots and swedes and turnip and caulilflower and cabbage and more potato.
next meal is on sandwiches, on delicious home made wholemeal bread. then you can boil what is left for an hour or two and make soup with them. mmmm lovely and nutritous. then and only then do you use what remains for a tasty stock. sg |
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| judith |
How big are the chickens around your way if you can do all that with the feet? |
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| Frewen Feltmaker |
Obviously living in Dinotopia 
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| stumbling goat |
hmm, usual size, it's just that i don't expect much from a meal is all. 
sg |
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| Frewen Feltmaker |
I know - portion sizes have got all out of whack
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| colour it green |
oh dear.. i still do that now.. makes my son helpless with laughter when i make the foot wave a toe at him... and death is a grim business.. you need a little black humour.... I've eaten chickens feet as a dim sum thing.. it was a tad boney. |
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| Jamanda |
My Dad used to get great delight from creeping up behind my Nana (his MIL) and clawing her neck with a foot. He never tired of that
More usefully - Sally's Gareth was talking about doing something with chicken feet at a banquet they are doing soon, so if you can get hold of Sally she might have a recipe. |
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| AnnaD |
How about this? http://overseaspinoycooking.blogspot.com/2008/06/braised-chicken-feet.html | ||||
| Nick |
I've eaten them as a Chinese dish. You just spit the bones out. Not sure I'd suggest them, to be honest. |