In article >, Bubba
> wrote:

> Read the posts on the pigs feet....Never found them to be very "meaty",
> but the flavor!!!!! What they will do for a pot of beans (or a
> cassoulet if you're feeling industrious) is probably a sin. However,
> I've also seen chicken feet for sale. I've seen recipes for them but
> they really didn't say much about the chicken feet themselves. Do these
> things have a flavor? What about the texture? Anyone out there ever
> used chicken feet?
>
> Thanks,
> Bubba

Is the Pope Polish? <g> The pads of the feet are gelatinous when
cooked to tender. Chicken feet in the soup pot will make the soup gel
when cold (so do chicken wing tips). Not any meat on them to speak of
-- you kind of suck it off the bones.

The best part is if you can grab hold of the tendon that's there at the
end of the foot -- pull it and you can make the foot into a claw that
opens and closes. Great for scaring the little kids in the neighborhood
-- or in your house. Don't fret about where that foot has walked --
there's an outer layer that pulls off like a glove.

I can buy them in a couple places around here; more at the farmers
markets in the summer.
--
-Barb, <www.jamlady.eboard.com> Updated 11-28-04; Sam I Am! birthday telling.