On May 13, 4:01 am, "Ophelia" > wrote:
> bulka wrote:
>
> Anyways, if you can get chicken
>
> > feet, they make great soup.
>
> I have never had chicken feet, but atm I have a great butcher who might
> possibly be able to get some for me. If I have a recipe, I could ask him.
>
> Can someone share a recipe for using them, please?

The only time I've had ready access to feet was for the few months
before the store that also had the goat heads fired the insane meat
buyer, so I don't have a lot of experience, but when have I let that
stop me?

They are mostly skin, bone, cartilage or collagen or whatever. Not as
much meat as a wing tip. In a stock they thicken, aspic (if that can
be a verb) it pretty good. In the soup, thrown in with the other
ingredients, they make - I don't usually have to search this hard for
words - succulent tidbits amonst the beans and carrot and thighmeat
and whatever you use. Once they have cooked enough for all that
connective tissue to melt or breakdown or re-combine into a sort of
chickeny jelly. I don't think you want a pot of just feet soup. I
remember my mother, who used to have to help kill dinner in the back
yard, and so had access to the whole bird, reminise that the feet were
her favorite part.

Just skimmed Nathalie's recipie. Looks like more complicated and
better, but similar to my duck foot fake. If I ever find feet and a
receptive audience, I'm on it. Thanks.

B