Most Americans are missing out on this tasty forgotten part of the chicken , chicken feet.
They’re known all over the world and taste just like other parts of the chicken, but the texture might take a little time for you to get used to. Unlike other parts of the chicken, the feet have very little edible meat, it’s mostly just skin and tendons. If they’re not cooked properly they can be chewy.
To prepare chicken feet, they need to be scalded first for 10-15 minutes, then the claws need to be snipped off. Once the feet are declawed, they can be used as a base for a broth, as an ingredient in a stew, or as its own dish. The cartilage in the feet has gelatin-like properties that can be used as a thickening agent in the broth. Some people claim chicken feet add calcium and minerals to a dish. Other people say the collagen in chicken feet even prevents wrinkles.
One of the most well-known chicken feet dishes is probably din sum style braised chicken feet, but other cultures eat it in different ways as well as a stew in Trinidad or deep fired like in Nigeria and the American South.
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