"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.
> 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. Also, what ratio of
> bones (backs/necks/breast trimmings) to feet would you use? Just throw
> a few in a pot or a pound of feet to say five pounds of assorted bones?

Dip them in boiling water for a few seconds. The skin can then be peeled off.

Two chicken feet (actually the feet and shin up to the knee) for the
equivalent weight of a chicken. Taht is the natural amount in a
chicken-equivalent.

Hmmmm... don't forget to remove the toenails. Hopefully you will not get feet
with spurs. If you do, remove them too.

Bert (who still remembers twisting chicken necks and the smell of burning pin
feathers)