Best 3 Delicious Chicken Feet Recipes

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DELICIOUS CHICKEN FEET



Delicious Chicken Feet image

This is an adopted recipe that grabbed my heart. Chicken feet can be found in most Asian markets for less than 50 cents a pound. They work very well in stock too.

Provided by riffraff

Categories     Chicken

Time 1h35m

Yield 1 batch

Number Of Ingredients 11

12 chicken feet, declawed and skinned
3 tablespoons dark soy sauce
2 tablespoons rice wine
3 slices ginger
3 green onions
1 tablespoon barbecue sauce
1 teaspoon sugar
star anise
1 piece orange rind
1/4 teaspoon pepper
1 pint water

Steps:

  • Combine all ingredients and simmer for 1 1/2 hours.

EASY SWEET AND SPICY CHICKEN FEET



Easy Sweet and Spicy Chicken Feet image

If you love those chinese sweet and spicy chicken feet, here's how to make them easily. The restaurants probably do it differently with different ingredients, but this one tastes just as great! Preparation is really quick and simple, but you just have to wait a bit for the chicken feet to soften up.

Provided by contact

Categories     Meat

Time 3h5m

Yield 2 serving(s)

Number Of Ingredients 5

2 lbs chicken feet
2 (12 ounce) cans Coke
2 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons sambal oelek chili-garlic sauce (or more)

Steps:

  • Put all ingredients except the feet in a wide bottomed pot. Mix well.
  • Add the chicken feet.
  • Cover pot and cook over medium-low fire for 3 hours or so. This will soften the feet real good that you can easily suck the meat off the bones.
  • Remove the cover of the pot and cook over medium heat until the liquid turns into a sauce.

Nutrition Facts : Calories 195.9, Fat 0.1, Sodium 1020.2, Carbohydrate 48.8, Fiber 0.1, Sugar 45.9, Protein 2.1

HOMEMADE CHICKEN FEET STOCK



Homemade Chicken Feet Stock image

You'll never realize how bland store-bought stock actually is until you make your own. Turns the simplest soup recipes into gourmet meals. Note: this recipe uses chicken feet in place of bones. The result is a stock that is more rich in flavor than any bone stock I've ever had. But all that collagen from the feet makes the stock a gelatin when cooled below room temp. So don't panic when you open your fridge and find chicken jelly.

Provided by Brian Genest

Time 13h15m

Yield 12

Number Of Ingredients 15

4 lbs chicken feet
2 tablespoons olive oil, or as needed
2 cups chopped white onion
1 cup chopped carrots
½ cup chopped celery
2 cloves garlic, minced
2 quarts water, or as needed
2 medium leeks
⅓ cup coarsely chopped fresh parsley
1 tablespoon whole black peppercorns
4 sprigs fresh thyme
2 sprigs fresh marjoram
2 large bay leaves
1 sprig fresh rosemary
salt to taste

Steps:

  • Bring a large pot of water to a boil over high heat. Add chicken feet and boil for 10 minutes. This will soften them enough that you can chop off the claws from each paw. This opening is where the collagen melts out of which gives the stock its richness. Strain feet through a sieve, chop off claws, and set aside.
  • Pour a layer of olive oil in the same pot and heat over medium-low heat. Add onion, carrots, and celery and cook until softened and fragrant, about 5 minutes. Add garlic and saute an additional 30 seconds. Add feet back to the pot and fill with water until about 2 inches of water stand above the highest feet in the pot.
  • Discard dark green portions of the leeks or set aside for another use. Slice up the light green portions; each stalk should yield 7 to 8 slices. Add to the pot.
  • Combine parsley, peppercorns, thyme, marjoram, bay leaves, and rosemary on top of a piece of cheesecloth. Tie cheesecloth up with twine into a spice bag, leaving a long string. Tie the end of the string to a pot handle (for easy retrieval later) and drop spice bag into the pot.
  • Increase heat to high and bring stock to a rolling boil. Reduce temperature to low and simmer, without stirring, for about 8 hours, adding more water if level becomes too low.
  • After 8 hours (or the next morning), drain the stock through a colander into another pot to remove large solids. Clean the first pot. Lay a piece of cheesecloth over a fine mesh strainer. Pour the stock through this setup and into the clean pot to remove any fine particles. Cool to room temperature.
  • Cover and move to refrigerator to cool completely, 3 to 4 hours. Remove the layer of fat that will congeal on top of the stock with a slotted spoon. Taste and adjust salt level. Use within a few days or freeze.

Nutrition Facts : Calories 47.7 calories, Carbohydrate 6.4 g, Fat 2.4 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 0.3 g, Sodium 21.4 mg, Sugar 2.3 g

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