In article >,
Christine Dabney > wrote:

> On Sun, 14 Jan 2007 07:47:13 -0600, Omelet >
> wrote:
>
> >In article >,
> > Leonard Blaisdell > wrote:
>
> >> I could scour a hundred miles from where I live and not find a pound of
> >> chicken feet.
>
> >Chicken wings will work too. The thing is is that you want the collagen.
>
> I am getting ready to make stock today... I couldn't find any
> packages of chicken feet that were less than several pounds, so I got
> chicken wings.

Those have lots of joint tissue, :-)
They do work fine.

You could split the feet up and re-freeze in smaller packets if you have
the space?

>
> I make stock using Edna Lewis' method, which involves sweating the
> chicken pieces in butter with onion and celery, til they release their
> juices... Then adding water... It makes a very, very rich stock...
> After the water is added, I usually add the chicken wings..

That sounds fantastic!

> I normally add the chicken feet just raw to the stock.. but I am
> wondering how roasting the chicken wings and then adding them to the
> stock will work?
>
> Christine

Well, I did pre-roast a batch of duck wings before christmas to make a
duck stock for rice and a sauce, and it DID turn out much richer!

I did not do the onions etc. with them but it was wonderful none the
less.

I've not tried pre-roasting chicken feet yet but it's in the plans.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson