Chicken Feet Stock — Nourished Kitchen. I live in Mexico. I have read the same book by James Beard, and remember the place where he talked about the Jewish mama whose broth was legendary, and how he learned it was because of the chicken feet she used. So I tried to find chicken feet, of course! I asked for them anywhere I bought meats – no cigar.

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I’ve been buying chicken at a small family store very near my home for several years now, but it wasn’t till a month ago, when I asked for a whole bird, that I got feet along with the giblets. Oh, happy days! After buying another whole bird, I now have four chicken feet. They DO look like they need peeling. I had been a bit put off at the thought of having to scrub dirt out of such multitudinous crevices. But these looked very clean. The thought of having to laboriously pull the skin off was a second turnoff.

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Now, here, and other sites online, I’ve learned how to get the membrane off by scalding. All right! I’ve just removed the meat from that second bird, and have a good pile of bones, together with both necks and pairs of feet, to make a good broth. I’ll simmer it very slowly, covered, with vegs and seasonings added near the last. How To Make Southern Collard Greens more. I’ll chop the meat fairly fine, and add it to the broth, but will only simmer it for another hour or so, then maybe add noodles or dumplings. But I also want to see what a broth made of pure chicken feet, nothing else, would be like. So that’ll probably be my next project.

Now that I have a source of good, cleaned chicken feet, I plan to buy a lot more. I have to wonder why most people don’t know about using chicken feet in broth. I’ve read here that using a pressure cooker can denature the proteins. Does that also happen if you simmer broth in a kettle for many hours? Is it the length of time it cooks, or just the higher temperature, that makes the proteins get denatured? I like simmering my broth for hours, but maybe I shouldn’t?

Denatured proteins may not be as tasty, nutritious or digestible, but I don’t know. Does anyone know? I also intend to break every bone I can, before simmering my broth, to extract as much of the marrow as I can. The chicken itself roasted up, yielding a lot of gelatin.

I like that. One good thing about the chicken and eggs I can get locally is that they are not battery- raised. Salmonella is a problem in the States from uncooked chicken juices, but the reason the threat is so serious is because they ARE battery- raised.

One gets sick, and in a day, they all do. These local stores offer birds grown locally, by individual families. The egg yolks are orange, and taste wonderful. I love eggnog as a nightcap, and I often make it, using two raw eggs.

Never had a problem. So I think the chicken I buy is also free of salmonella. Most people just sigh and never use raw eggs, and panic if their chicken meat has even a hint of rosy color. I prefer the meat cooked through, but don’t worry if I eat some that isn’t quite fully cooked. If there is ONE reason to buy your chicken from a local farmer, that’s it. Salmonella is highly unlikely.

Some of you may want to google “chicken confit.” It’s a French recipe. Made with all kinds of meats. It’s all cooked and seasoned to taste. The meat is chopped fairly fine, then pressed hard into a loaf pan. The loaf is sliced for sandwiches.

Any fat on top helps preserve it, but remove it when serving. It’s a good change of pace from standard luncheon meats.

I haven’t read anything here about making a fine broth, then reducing it considerably, so it doesn’t take up much room in the freezer. I’ve done it before, and you can adjust the strength by how much water you add to it. You can add water to reconstitute it, or use the intensely concentrated liquid for some special purpose. But I have a question about that. Does the intensive boiling denature the proteins? Or does it weaken the flavor at all?