My Chicken Feet Recipe

Chicken feet are cooked and eaten in many countries. After an outer layer of hard skin is removed, most of the edible tissue on the feet consists of skin and tendons, with no muscle. This gives the feet a distinct texture different from the rest of the chicken meat. Chicken feet are used in several regional Chinese cuisines; they can be served as a beer snack, cold dish, soup, or main dish.

What do chicken feet taste like?

Though this part of the chicken is not as meaty as the rest, they still somewhat taste like chicken. Texture-wise, the abundance of collagen gives them a gelatin-like texture when cooked.

How are you supposed to eat chicken feet?

Aim to bite the chicken foot at the joint of the toe, and suck the meat, skin, and sauce off of the bone in your mouth. Spit out the bone, and continue up to the next joint and to the next toe.

Watch the video recipe

My Chicken Feet Recipe

Ingredients:

1.5 lbs chicken feet

5 garlic cloves, minced

1/2 tsp oregano

1 tsp salt

1 tsp smoked paprika

1/2 cumin

1/2 coriander

1 tsp onion powder

1/4 fresh parsley

1 tbsp tomato paste

1 tbsp sugar

2 tbsp vegetable oil

2 cups of water

1 small carrot, diced

1 rib of celery, diced

1/4 cup fresh Italian parsley, chopped

Instructions:

For this recipe, we are using one and a half pounds of chicken feet.

To begin make sure that all outer layer of hard skin has been removed.

Then remove all the nails by cutting the tip-off.

After the chicken feet have been prepped add 5 cloves of garlic minced, 1 teaspoon of oregano, 1 teaspoon of salt, half a teaspoon of cumin, 1 teaspoon of smoked paprika, half a teaspoon of onion powder, half a teaspoon of ground coriander. Now go ahead and mix and coat all the chicken feet with the spices.

Keep in the fridge and marinate for at least 30 minutes.

Now in a skillet over medium-high heat add two tablespoons of vegetable oil, followed by one tablespoon of sugar.

Burn the sugar until it turns light brown. The whole point of burning sugar is to add color to the dish, it's not going to affect the flavor in any way. Once it turns light brown bring the chicken feet in.

Saute for about five to six minutes or until they start to develop some color.

And after a few minutes once they have developed some color add two cups of water, followed by one tablespoon of tomato paste,

a quarter of a cup of diced carrot, and a quarter of a cup of diced celery. Give that a quick stir and bring to a simmer. Once it comes to a simmer reduce the heat to low and continue simmering for about 45 to 50 minutes.

Stir the skillet every 15 minutes or so to ensure even cooking, and after simmering for 50 minutes they would be fork tender.

And to finish it off add a quarter of a cup of fresh parsley.

there you guys have it my chicken feet recipe.

Enjoy, buen provecho!