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Chicken feet for stock



 
 
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  #1  
Old October 28th, 2005, 01:00 AM
LurfysMa
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Default Chicken feet for stock

About a week ago, I asked about ways to use the leftover rotisserie
chicken. Amy Ross and others suggested I make stock and use that to
make soup.

Today, my wife went to the grocery store and brought home a couple of
roasting chickens. At that store, the whole roasting chickens still
have the feet attached. She must have turned up her nose because the
butcher asked her if she wanted him to remove the feet. He then told
her that they add very good flavor to the stock. Since she knew I was
going to make stock, she broght them home.

So, are the feet good for making stock?

What's the procedure? Bake them with the chicken?

Also, what are good spices to use in making chicken stock? Or is that
something to be added later when making the soup?


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  #2  
Old October 28th, 2005, 01:13 AM
Carol Frilegh
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Default Chicken feet for stock

In article , LurfysMa
wrote:

About a week ago, I asked about ways to use the leftover rotisserie
chicken. Amy Ross and others suggested I make stock and use that to
make soup.

Today, my wife went to the grocery store and brought home a couple of
roasting chickens. At that store, the whole roasting chickens still
have the feet attached. She must have turned up her nose because the
butcher asked her if she wanted him to remove the feet. He then told
her that they add very good flavor to the stock. Since she knew I was
going to make stock, she broght them home.

So, are the feet good for making stock?

What's the procedure? Bake them with the chicken?

Also, what are good spices to use in making chicken stock? Or is that
something to be added later when making the soup?


For a good chicken soup add an onion, ten carrots or three or four
chunks of butternut Squash and some parsley or cilantro. Simmer the
soup for at least four hours. Remove all this from the soup and strain
it. Refrigerate the soup so the fat forms on the surface and can be
skimmed off. If you like you can puree the vegetables and return them
to the soup along with chicken meat cleaned from the bones.
  #3  
Old October 28th, 2005, 01:58 AM
Bob (this one)
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Default Chicken feet for stock

LurfysMa wrote:
About a week ago, I asked about ways to use the leftover rotisserie
chicken. Amy Ross and others suggested I make stock and use that to
make soup.

Today, my wife went to the grocery store and brought home a couple of
roasting chickens. At that store, the whole roasting chickens still
have the feet attached. She must have turned up her nose because the
butcher asked her if she wanted him to remove the feet. He then told
her that they add very good flavor to the stock. Since she knew I was
going to make stock, she broght them home.

So, are the feet good for making stock?


Yep. But some additional other bones and meat would offer an improvement
in depth of flavor.

What's the procedure? Bake them with the chicken?


You can brown them for additional flavor, or just start them in cold
water. Add a mirepoix (celery, carrots and onions, maybe turnip). It
looks like you have four feet to play with, so I'd use maybe three ribs
of celery, two or three carrots and a medium onion, all cut into
one-inch chunks. A little parsley, if you'd like. A bay leaf. Six or
eight peppercorns. That's it.

Simmer for a couple hours making sure the feet stay covered with water.
The stock will be very gelatinous but not very fatty. Don't boil it or
it'll be cloudy (an aesthetic judgement). The stock will become solid
upon cooling. The feet will be useless for anything else, throw them
out. The veggies will have surrendered all their flavor. I'd chuck them,
too. You'll have maybe 3 or 4 cups of a very basic stock, since there's
no meat or additional bone in there.

Also, what are good spices to use in making chicken stock? Or is that
something to be added later when making the soup?


No other spices for stock.

Pastorio
  #4  
Old October 28th, 2005, 04:32 AM
Melba's Jammin'
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Default Chicken feet for stock

In article ,
"Bob (this one)" wrote:

it'll be cloudy (an aesthetic judgement). The stock will become solid
upon cooling. The feet will be useless for anything else, throw them
out.

Pastorio


Are you nuts??!! Sprinkle a little salt on those feet and suck the
bones clean! I hesitate to say there's meat on them there feet -- it's
more of something gelatinous. Yum!! You heathen! Oh, wait -- that's
probably me.
--
http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.
  #5  
Old October 28th, 2005, 04:53 AM
tracey
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Default Chicken feet for stock



Also, what are good spices to use in making chicken stock? Or is that
something to be added later when making the soup?


well i sure dont know about the chicken feet *shriek*

however,

to make a stock, first of all you have to sweat the onions, gently, not
fast, dont burn them as this changes the flavour, cook them slowly till they
become see throughish. the proper word is transluscent but i dunno how to
spell that so seethroughish it is. anyway, then add some cut up carrots,
celery, peppercorns and gently fry them off to release the flavour. just
brown it a bit to get the vegies to release their flavours. Add the chicken
bones as well and brown them all off to release their own flavours. then add
water and slowly simmer for at least a couple hours. skim the fat of the
top periodically when you see the fat globs. you use any part of the
chicken. just whack it in. when its all done and finished, you strain it at
the end. pour it into icecube containers. freeze in icecubes and fresh stock
whenever you need them.

bon apetit

tracey


  #6  
Old October 28th, 2005, 05:08 AM
Bob (this one)
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Default Chicken feet for stock

tracey wrote:
Also, what are good spices to use in making chicken stock? Or is that
something to be added later when making the soup?

well i sure dont know about the chicken feet *shriek*

however,
to make a stock, first of all you have to sweat the onions,


There are actually three ways to deal with the "aromatics." Way one is
to sweat them. Two is to roast them. Three is to just dump them into the
extracting water. Each provides a different finished taste and color.

Sweating them dehydrates the veggies so they provide less juice but it's
stronger. Way two roasts them to a deep brown and that adds Maillard
reaction flavors which are succulent. Way three gives a fresher flavor,
but it isn't as strong.

gently, not
fast, dont burn them as this changes the flavour, cook them slowly till they
become see throughish. the proper word is transluscent but i dunno how to
spell that so seethroughish it is.


Translucent. But I like seethroughish, too.

anyway, then add some cut up carrots,
celery, peppercorns and gently fry them off to release the flavour. just
brown it a bit to get the vegies to release their flavours.


Browning is a different step than sweating.

Add the chicken
bones as well and brown them all off to release their own flavours.


This is why people roast them. Less fat up front, more even color.

then add
water and slowly simmer for at least a couple hours. skim the fat of the
top periodically when you see the fat globs. you use any part of the
chicken. just whack it in. when its all done and finished, you strain it at
the end.


Strain, to be sure. But get the rest of the fat off before processing
any further.

pour it into icecube containers. freeze in icecubes and fresh stock
whenever you need them.


One way to handle it. Or reduce it to a heavy gel and just store in the
fridge. Lasts for months that way. Concentrated.

Pastorio
  #7  
Old October 28th, 2005, 05:23 AM
Bob (this one)
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Default Chicken feet for stock

Melba's Jammin' wrote:
In article ,
"Bob (this one)" wrote:

it'll be cloudy (an aesthetic judgement). The stock will become solid
upon cooling. The feet will be useless for anything else, throw them
out.

Pastorio


Are you nuts??!! Sprinkle a little salt on those feet and suck the
bones clean! I hesitate to say there's meat on them there feet -- it's
more of something gelatinous. Yum!!


I agree. As long as there's still something left. The gelatin is a very
sensuous mouthfeel. Silky, almost like a rich fat, slightly sticky. I've
tried to feed them to people, most of whom either sneered or gagged.
More for me. On occasion, I've dipped them into a tomato sauce and
picked them clean. Once in a garlicky mayo like aioli.

One time, maybe 1979 or so, sitting out back of one of my restaurants
and eating, away from the madness, guy came along and saw what I was
eating (maybe 6 or 8 feet, salt and pepper) and he asked if he could
have one. Suit and tie kinda guy, frayed a bit and not completely clean.
I gave him one and he told an amazing story about his parents coming
from Russia and how they raised and slaughtered chickens for sale and
kept the feet, combs and wattles for themselves to eat. They sold
everything else. He said he hadn't had a foot in years and he cried
while we sat there, remembering. Talked about his sister who lived in
Canada, his mother who had just died and his father who had been gone
since the late 50's. We sat there and ate the rest of the feet. I went
inside to get more stuff; I wasn't hungry, but he was. We sat out there
for a good hour, eating, talking, laughing. I had one of my guys wrap up
a good package of food for him, including maybe a dozen feet. Later, the
kitchen folks said they'd dropped $25 in the bag, too. My kitchen
manager said, "And we only took $10 out of the register to put in
there." Wonderful day...

You heathen! Oh, wait -- that's
probably me.


Um, prolly both of us.

Pastorio
  #8  
Old October 28th, 2005, 05:37 AM
Nancy Young
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Default Chicken feet for stock


"Bob (this one)" wrote

One time, maybe 1979 or so, sitting out back of one of my restaurants and
eating, away from the madness, guy came along and saw what I was eating
(maybe 6 or 8 feet, salt and pepper) and he asked if he could have one.
Suit and tie kinda guy, frayed a bit and not completely clean. I gave him
one and he told an amazing story about his parents coming from Russia and
how they raised and slaughtered chickens for sale and kept the feet, combs
and wattles for themselves to eat. They sold everything else. He said he
hadn't had a foot in years and he cried while we sat there, remembering.
Talked about his sister who lived in Canada, his mother who had just died
and his father who had been gone since the late 50's. We sat there and ate
the rest of the feet. I went inside to get more stuff; I wasn't hungry,
but he was. We sat out there for a good hour, eating, talking, laughing. I
had one of my guys wrap up a good package of food for him, including maybe
a dozen feet. Later, the kitchen folks said they'd dropped $25 in the bag,
too. My kitchen manager said, "And we only took $10 out of the register to
put in there." Wonderful day...


You ended my day with a big smile. Thanks for the story.

nancy


  #9  
Old October 28th, 2005, 06:52 AM
Amarantha
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Default Chicken feet for stock

Ignoramus21002 wrote in
:

What a nice story.

I do not care too much for chicken feet, but I love chicken skin.

That's why I like eating chicken with people afraid of cholesterol and
saturated fat, I always get the tasty parts...


Amen My boyfriend roasted a chook for his parents and sister recently.
His Dad and sister are not terribly adventurous eaters, so they had the
breasts. I suggested sheol and his Mum have the thighs/legs, and I scored
the parson's nose, wings, oysters, skin and various other scavenger's
pickings. They were worried I'd go hungry, but I think I ate more (and
tastier) chicken than anyone :P

And ya, loved the russian chicken feet story...

K
  #10  
Old October 28th, 2005, 08:02 AM
OmManiPadmeOmelet
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Default Chicken feet for stock

In article ,
LurfysMa wrote:

About a week ago, I asked about ways to use the leftover rotisserie
chicken. Amy Ross and others suggested I make stock and use that to
make soup.

Today, my wife went to the grocery store and brought home a couple of
roasting chickens. At that store, the whole roasting chickens still
have the feet attached. She must have turned up her nose because the
butcher asked her if she wanted him to remove the feet. He then told
her that they add very good flavor to the stock. Since she knew I was
going to make stock, she broght them home.

So, are the feet good for making stock?


Gods yes!!!
But I generally use 1 lb. or so of chicken feet at a time. :-)


What's the procedure? Bake them with the chicken?


No, remove them and freeze them, then use them with other bones and
scraps to make a bone stock.


Also, what are good spices to use in making chicken stock? Or is that
something to be added later when making the soup?


Ick. I _never_ make a stock without using additional flavorings. Try it
and it stinks up the house. For some reason, boiling bones by themselves
just does not smell appetizing. Not sure why.

To stock makings I add:

Celery
fresh ginger
garlic
onions
bay leaf
Parsley if I have it

additional herbs as desired

Rosemary
thyme
dittany
mexican oregano but only because I grow it. ;-)

Cheers!
--
Om.

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




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