In article
>,
Dan Abel > wrote:

> In article >,
> Leonard Blaisdell > wrote:
>
> > In article >,
> > Omelet > wrote:
> >
> >
> > > 1 lb. chicken feet
> > > 1 large ginger bulb, fine grated
> > > 5 cloves garlic, pressed
> > > one onion, chopped
> > > 1 bay leaf
> > > 2 stalks celery, chopped fine
> > >
> > > Simmer in a stock pot wit 2 quarts of water for 4 hours (or pressure
> > > cook at 3/4 full level for 1 hour).
> > >
> > > Strain and remove solids
> > >
> > > Drink the broth...... or use to make rice or whatever if you are not
> > > ill. :-d
> >
> > I could scour a hundred miles from where I live and not find a pound of
> > chicken feet.
>
> My SIL works in a shopping center, where they have a supermarket called
> the Hong Kong Market. They have everything, live turtles and frogs,
> live fish, pig uterus and ... chicken feet. I was surprised, they
> aren't just the feet, there is some meat on them.

The concept of foot stock isn't the meat.
It's the collagen.

It's medicinal and very delicious. :-)
--
Peace, Om

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