How to Prepare Chicken Feet for Cooking and Eating

In this simple tutorial, you’ll learn how to peel and use chicken feet for bone broth. Chicken feet make a thick, gelatinous broth that can be added to soups, stews and even gravies. This is a great way to get your family to eat more bone broth.

Chicken feet are an underutilized part of the chicken that can make for a delicious and nutritious addition to soups, stocks and stews. While not common in Western cuisines, chicken feet have been used for centuries in Asian cooking When prepared properly, the skin, tendons and cartilage become soft and gelatinous, adding texture, nutrients and flavor to dishes

Why Eat Chicken Feet?

Some people might not like the look of chicken feet, but they are very good for you and have many health benefits.

Collagen: Chicken feet are loaded with collagen, the most abundant protein in the body. Collagen promotes gut health, improves skin elasticity and hydration, strengthens bones and joints and supports heart health.
Glucosamine: Chicken feet are also a natural source of glucosamine, which supports joint mobility and can reduce inflammation.
Nutrients: Chicken feet contain minerals like calcium, magnesium, iron and zinc as well as B vitamins.
Flavor: Simmering chicken feet makes a rich, gelatinous broth that adds body and flavor to soups, stews and sauces.

Where to Source Chicken Feet

Chicken feet can be purchased:

In the meat or freezer section of some grocery stores Try looking in the international foods aisle.
From local farmers and backyard chicken raisers.
At Asian or international markets, often sold peeled and packaged.
By saving the feet when you butcher your own chickens.

Prepping Raw Chicken Feet

If you obtain unprepared chicken feet, they will need to be cleaned before cooking:

For 30 minutes, put the feet in a bowl of cool water to get rid of any dirt.
Use a small knife to scrape off any scaly yellow skin or toenails.
Thoroughly wash each foot under running water.
To peel the outer skin, blanch the feet in boiling water for 30-60 seconds until the skin loosens.
Cool the feet then peel off the outer skin. The skin should come off easily if blanched correctly.

Cooking Methods for Chicken Feet

There are several methods for preparing chicken feet:

Simmering for Broth

Place peeled feet in a pot and cover with water by 2-3 inches.
Bring to a boil then reduce heat and simmer for 12-24 hours.
The feet are done when the tendons and cartilage disintegrate.
Strain the broth through a cheesecloth to remove bones and impurities.

Braising or Stewing

Marinate peeled feet in soy sauce, rice wine, garlic, ginger and spices for 30 minutes.
Brown the feet in a skillet with oil.
Braise in a sauce of soy sauce, sugar and spices for 1-2 hours until tender.

Deep Frying

Blanch peeled feet for 2-3 minutes then drain and pat dry.
Coat with cornstarch, flour or batter.
Deep fry in oil heated to 350°F for 5-7 minutes until browned and crispy.

Roasting

Place peeled feet on a baking sheet and season with salt, pepper and spices.
Roast at 400°F for 45-60 minutes, flipping halfway.
Roast until deeply browned and the meat is pulling away from the bones.

Pressure Cooking

Place feet in the pressure cooker and cover with water, broth or sauce.
Pressure cook on high for 25-40 minutes depending on amount.
Use natural release to allow the collagen to further breakdown.

Serving Suggestions

Chicken feet make the richest, most gelatinous broth ideal for:

Asian soups like pho, ramen or hot pot.
Beans, lentils, rice and quinoa.
Gravies and sauces.
Aspic terrines or meat jellies.

The soft cartilage and tendons of braised, stewed or fried chicken feet are good:

On their own as an appetizer, snack or small plate.
In savory stews, curry and red-cooked dishes.
Served over rice or noodles.
Added to tacos and tamales.
Chopped up in congee or rice porridge.
As a crunchy topping on salads or Buddha bowls.

With their stellar nutrition and intensely rich flavor, chicken feet are an underrated ingredient that deserves more attention. When properly cleaned and cooked, they can transform stocks and add delicious texture to all kinds of dishes. Preparing chicken feet does take time, but the rewards are well worth the effort.

how do you prepare chicken feet to eat

How to Make Bone Broth from Chicken Feet

It’s time to make bone broth! Here’s how it works: peel chicken feet.

Place 8-10 peeled chicken feet in a stock pot.
Add water, until the pot is filled by 2/3.
Put stock pot on stove and bring to a boil.
Once it starts to boil, turn down the heat to a simmer.
Let it cook for 12 to 18 hours, or until the tendons break down and the feet fall apart.
Note: You can also put the feet in a crockpot and cook them on high for 12 to 18 hours, or until the toes fall apart.
Since chicken feet have a lot of small bones, you need to strain the broth before giving it to anyone.
Wait until the broth is cool enough to handle without getting burned.
Use a colander or a cotton cloth to line a bowl.
Put the chicken foot broth in the bowl, and then lift the colander or cloth off of it.
Throw out the leg and toe bones.
After that, you can freeze or pressure can the broth or use it in soups.

How to Peel Chicken Feet

Peeling chicken feet isn’t as difficult as it sound. All you have to do is blanch the feet in boiling water for 30-60 seconds, remove the feet, cool, and the skins will peel off like paper. Here are step by step directions on how to peel chicken feet.

If you use frozen feet with skin still on them, let them thaw before moving on.
Fill a big pot with water and put a colander inside it.
Cover pot with lid and set on stove to boil.
Fill a sink or large bowl with cold water.
Put chicken feet into the pot when it starts to boil on the stove.
Set the timer for 30 seconds.
Take out a leg and try to peel the skin off the top of it.
The chicken feet are done when the skin easily peels back. But if the skin won’t come off, wait 15 seconds more.
Keep in mind that your chicken feet are done when the skin and meat come off easily. They should be cooled right away.
Put your chicken feet into a sink full of cold water when they are ready.
Let your feet cool down, and then begin peeling off skin from the top of your leg down.
The skin on the legs, the top and bottom of the foot, and often the toenails will just fall off, leaving soft, light pink flesh behind.
Cutting off the tips of the chicken’s toes is an easy way to clean them if you find them hard to reach.
No matter if your chicken’s feet were white, yellow, or black, the leg that you peel will be a soft white color with pink undertones.

The most delicious recipe for chicken feet! Your friends will be amazed!!!

FAQ

Is eating chicken feet good for you?

Yes, eating chicken feet can be good for you because they have a lot of collagen, which can help your skin, joints, and bones stay healthy.

Do you eat the skin on chicken feet?

Chicken feet are cooked and eaten in many countries. Once the hard skin on the outside is taken off, most of the edible tissue on the feet is made up of skin and tendons. This gives the feet a distinct gelatinous texture different from the rest of the chicken meat.