How to Prepare Chicken Feet for Cooking

In many places around the world, chicken feet are a treat to eat. Because they have a lot of collagen, chicken feet are a healthy addition to stews, stocks, braises, and soups. However, raw chicken feet require proper preparation before cooking. This makes sure they are safe to eat and gives them the best taste and texture.

Why Prepare Chicken Feet?

Chicken feet are often overlooked as an ingredient But they offer some unique benefits

• Rich in collagen – Chicken feet are loaded with collagen. This translates into gelatinous protein-rich broths and sauces.

• Affordable – Chicken feet tend to be very economical. You can often find them for a fraction of the price of other chicken cuts.

• Sustainable – Chicken feet make use of more of the animal. This reduces food waste.

• Unique texture: chicken feet have a soft, chewy texture when they are braised or simmered in soups, stews, or stocks.

With proper preparation, chicken feet can be a tasty and nutritious addition to many dishes.

Step 1: Clean Thoroughly

Thorough cleaning is the first and most important step when prepping chicken feet. Raw chicken can contain bacteria, so proper cleaning helps ensure food safety.

Here is the process:

• Rinse under cold running water while scrubbing with fingers to dislodge debris. Pay close attention to crevices between the toes.

• Use a stiff bristle brush to scrub the pads and claws of each foot.

• Visually inspect each foot and remove any lingering dirt, grime or feathers.

• Soak feet in cold water for 30 minutes before scrubbing to get rid of dirt and grime that is stuck on them.

• Rinse again under running water after scrubbing.

Proper cleaning removes impurities and prepares the chicken feet for the next stages of prep.

Step 2: Trim Nails and Calluses

Trimming the nails and removing calluses improves the texture and makes the chicken feet easier to eat. Here are two easy methods:

Remove Nails

• Use sharp kitchen shears or sturdy knife to remove the nails and claw tips. Cut at the joint for easier cleaning.

Remove Calluses

• Carefully trim away any thick, calloused skin using a sharp knife. Avoid damaging the underlying tissue.

Trimming helps create a more pleasant mouthfeel when eating chicken feet.

Step 3: Blanch

Blanching does two things: it slightly cooks the outside so that the skin is easier to peel off, and it also cleans the chicken feet.

• Bring a pot of water to a rolling boil. Use enough water to submerge the feet completely.

• Add chicken feet and blanch for 3-5 minutes. Do not over-blanch, as the skin can become too soft.

• Remove and immediately plunge into an ice bath to stop the cooking.

Blanching preps the chicken feet for the next (optional) step.

Step 4: Remove Skin (Optional)

For some recipes, removing the outer skin creates a cleaner texture. The blanching process makes the skin easier to remove.

• After ice bath, peel back skin starting from the ankle joint moving down towards toes. It should come off relatively easily.

• Use a knife to gently loosen any stubborn bits. Take care not to tear the underlying tissue.

• Snip off toe tips if desired.

The skin can be left on for stews and stocks if desired. Removing it is optional.

Cooking Methods

Once prepped, chicken feet can be used in:

• Soups and stews – Braise chicken feet to extract collagen into the broth.

• Stocks and bone broths – Simmer feet to create a nutritious, gelatinous stock.

• Deep frying – Fry blanched feet for a crispy, collagen-rich snack.

Proper prep unlocks the full potential of chicken feet in your cooking. With some simple cleaning, trimming and blanching, chicken feet can be an easy, economical and nutritional addition to an array of dishes.

Frequently Asked Questions

Do I really need to remove the nails?

Yes, removing the nails is highly recommended. The nails are sharp and inedible. Removing them vastly improves the eating experience.

Can I skip blanching?

Blanching is not mandatory but strongly advised. It cleans the feet, partially cooks them, and makes the skin much easier to remove. Skipping this step is not recommended.

How long will prepped feet last in the fridge?

Prepared chicken feet will last 2 days in the fridge when stored in an airtight container. Ensure they do not dry out.

Can I freeze prepared chicken feet?

Yes, prepared feet can be frozen for up to 3 months. Place in freezer bags or airtight containers, removing as much air as possible.

What if the skin is hard to remove after blanching?

Try blanching for 1 minute longer. But avoid overcooking, as this can make the skin too slippery and hard to handle.

How should I clean extremely dirty feet?

For very dirty feet, soak in a vinegar solution (1 tbsp vinegar per quart of water) for 30 minutes before scrubbing. The acid helps remove grime.

Are chicken feet safe to eat?

Yes, chicken feet are safe if properly cleaned, prepped and cooked. Always follow food safety guidelines when handling raw poultry.

What nutrients are in chicken feet?

Chicken feet are packed with collagen, amino acids, calcium, phosphorous, vitamin B9, glucosamine, chondroitin, and more. They provide joint, gut, and skin health benefits.

Can I use a pressure cooker?

Absolutely. Pressure cooking significantly reduces cook times and helps extract collagen efficiently from the feet.

What flavors pair well with chicken feet?

Classic pairings include garlic, ginger, soy sauce, 5-spice powder, chili peppers, vinegars, and aromatic herbs. Asian-inspired seasonings work particularly well.

How do I know when they’re fully cooked?

Chicken feet are done when the cartilage is very tender and the meat easily separates from the bones. The connective tissue will be gelatinous when fully cooked.

Can chicken feet be used for bone broth?

Yes, chicken feet make an excellent addition to bone broths. They contribute high levels of collagen for a nutritious, protein-rich broth.

With proper preparation, chicken feet can be an affordable, sustainable and nutritious ingredient. By following key cleaning, trimming, and blanching steps you can unlock their full culinary potential.