I’m not sure what that means. I’ve cooked them on low heat, medium heat and. I was so excited – hubs was so grossed out! So then you will have to increase the amount of feet and also to bifurcate the feet, lengthwise ideally. So I tried to find chicken feet, of course! Though I’m not as brave as you yet. Great post. She laughed and said few people even want them so they don’t even keep any extra than what she uses(!!!!) No need, I’ve found, and a lot easier too! • 1 large leek, root tip removed, white and green parts thinly sliced Hi, I put some chicken feet in my crock pot on Sunday night. Great comments! He never could figure out why her soup was so much better than any other, until one day he happened to visit her house while she was preparing chicken soup, and observed her throwing a couple into her pot. Thanks to all those who commented before me. The yellow skin was already off when purchased. Jenny, I noticed that this broth says to simmer up to 12 hrs. My grandmother let me chew on them after she boiled the pot down……I don’t feel bad now….llolololo. I read rhe same thing. They don’t come packaged on little Styrofoam trays, wrapped in plastic.”. Acid helps draw more minerals from the bones. What about trying a bokashi bin? I’ve read here that using a pressure cooker can denature the proteins. …………..now cows feet just don’t seem to work the same way ………..or have I missed something?? Great photos! When I scald them, the water is just below a boil, and I count to ten and take them out. In part maybe because of our hens in the back yard who are as much pets as they are egg-layers. I dip them in hot water, and take off the outer part of the talons. It’s been in the slow cooker now for about 2 hours. Ha ha good times. Thanks for another lovely, informative post. The problem is that most of the time, the broth doesn’t gel. She loves them and they look so funny when she is gnawing on one. I’m not sure I’m brave enough to spice my stock; I just love having lots of plain stock to work with. I ‘ve been looking for a great site like this! We get them for a buck a pound (here is Seattle) but I expect they will go up as others have mentioned as people get back to being more familiar with how healthy for us they are. It’s chicken processing time on our little farm and for once the chicken feet are coming into the kitchen, destined for the soup pot. I got a bag of chicken feet from my farmer and now my husband keeps asking me at every meal whether or not he’s eating chicken feet. I typically do a 24hr stock with my chicken bones. Haven’t quite dove into them, but your pictures made me wade in the water a bit, and I am much closer to trying! Now I completely understand why the Native Americans would bow down to thank the hunted animals for their sacrifice for the families who would be able to eat and sustain life. Just saw chicken feet at the groc store & thought, “oh been meaning to try them, rather than just carcasses”. After looking at my body shape with heavier thighs and legs, one said to the other; “she needs chicken feet and garlic soup.” I was repulsed at the thought of eating anything with dirty chicken’s feet in it…(I know where those feet have been.) In any event I will do that to the next lot, my broth turned out lovely though! Inspired by this post, I was able to obtain ~2lbs of chicken feet. Interesting – I’ve never used chicken feet in stock before. I ran out of chicken feet last month and asked our local chicken gal if she had any extra feet. Hopefully it will be OK! These chicken feet came from a local, family-run farm that also specializes in grass-fed lamb. It is a bit racist to call such a wide spread food asian inspired. I’ve been seeing chicken feet in my local Amish store for years. Homemade Chicken Stock is a useful ingredient to have stored in your fridge and freezer. . 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