On Mon, 17 Nov 2003 22:24:14 -0500, "Warren H. Prince"
> wrote:

>In a recent thread, several of you mentioned using chicken feet in
>chicken stock. I was wondering how you prep the feet before use.

Being a pedicurist, I simply trim their nails.

>Obviously, they have to be cleaned well, but I remember someone telling
>me they have to be peeled or skinned before use. Seems to me that
>peeling them would be more work than they're worth.

OK. Seriously...

For stock, just rinse and toss in the pan. SOme people prefer to roast
or saute-fry them first.

I've never heard of peeling them for any chinese dishes, and I can't
think of any american dishes using feet.

-sw