Everything but the cluck
Everything but the cluck
We have been raising and processing our own chickens for three years now and we use pretty much everything the birds have to offer. Livers and gizzards go to pasta dishes, birds are broken down to breasts, legs and wings. Then the carcass is made in stock and meat pieces saved for tacos and soup.
the only thing I've wanted to try and never have are chicken feet. Today was the day.
Very good actually...then again I will try anything once! The missus and young-en weren't so interested. Although they tried (credit given for effort) they have a 'texture' thing. I would do it again. The collagen is supposed to be very good for the joints too.
Up next is the bird's comb.
Into a soy based sauce to simmer for 1 1/2 hours
Ready to eat
the only thing I've wanted to try and never have are chicken feet. Today was the day.
Very good actually...then again I will try anything once! The missus and young-en weren't so interested. Although they tried (credit given for effort) they have a 'texture' thing. I would do it again. The collagen is supposed to be very good for the joints too.
Up next is the bird's comb.
Into a soy based sauce to simmer for 1 1/2 hours
Ready to eat
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Dave,
I grew up in farm the country of Indiana. My mothers parents were farmers. The sold eggs, vegetables, and butter to help out. When the laying hens were slaughtered their feet were used to make the richest broth you could imagine. This will make the best noodles, or dumplings you have ever tasted.
Dick
I grew up in farm the country of Indiana. My mothers parents were farmers. The sold eggs, vegetables, and butter to help out. When the laying hens were slaughtered their feet were used to make the richest broth you could imagine. This will make the best noodles, or dumplings you have ever tasted.
Dick
Dick
Never quit learning!
Never quit learning!
I have always thought I would give em a go...maybe when I get back out to the Rocky Mountains for a visit to the Chuckwagon's place we can rustle some upChuckwagon wrote:OK pard, next up are "Rocky Mountain Oysters"... are you ready?
We do add the feet when making stock. It adds a deliciousness you wouldn't expect. The collagen is tremendous. Five or six feet in a giant stockpot is just right. Funny you should mention it. Tonight's supper is chicken soup with grandma's egg noodles.DLFL wrote:I grew up in farm the country of Indiana. My mothers parents were farmers. The sold eggs, vegetables, and butter to help out. When the laying hens were slaughtered their feet were used to make the richest broth you could imagine. This will make the best noodles, or dumplings you have ever tasted.
Dave
Bushveld prawns Yes I have eaten them. What I found is you need to get someone that knows how to cook them. I did come across a group that were harvesting them on a hiking trail , they wrap some plastic shopping bag around their forefinger and thumb then pull them through and all the innards squirt out , there after they are sun dried. I have had them plain and smoked.Maybe we can get Maz to talk to us about the delicacy from his part of the world, Mopane worms.
Chicken feet are plentiful here also sold in packs of heads and feet mixed in the bag, locals refer to them as " walky talkies." So I would suggest we refer to Dave's dish as "Dave's Walkies."
- Chuckwagon
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- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
I tried finding a nice demonstration but you can definitely stew or gently simmer the combs. It is very popular in France. They are just cooked until tender, similar to tripe, although the combs don't need to be so thoroughly cleaned and the combs take much less time to cook.Dave Zac wrote:Now that's funny Maz.Maz wrote: Chicken feet are plentiful here also sold in packs of heads and feet mixed in the bag, locals refer to them as " walky talkies."
But I have to ask...what do they do with the heads?? Into the stock pot? Eat the combs??
Dave
Even Michelin restaurants will use them as a garnish or central focus in their tasting courses and charge a lot of money for them.