Chicken Feet in Stock

[shel]

A few days ago I discovered that one of the local poultry purveyors is now carrying chicken feet, and I'd like to add some to my next batch of stock. However, some advice or suggestions would be appreciated as I've never used feet before. Given that I'll use between three and four pounds of bones and meat on bones (thighs, maybe some wings or wing tips), about how much weight of chicken feet would be good? I was thinking about 1/2 pound or so for the first batch.

Thanks,

Shel

[Suzanne]

Can't give you exact numbers, but remember: the more feet you use, the longer your stock will be.

No, seriously: the whole point of adding feet is to get more gelatin into the stock; they don't really add much flavor. I doubt you can overdo it (I could be wrong, though). Why don't you try your guess of 1/2 pound and see how it works?

[shel]

Originally Posted by Suzanne

[...]the whole point of adding feet is to get more gelatin into the stock; they don't really add much flavor. I doubt you can overdo it (I could be wrong, though). Why don't you try your guess of 1/2 pound and see how it works?

Oh, I didn't know that the feet added no flavor. My stocks often tend to be pretty gelatinous, so I wonder if the feet are really neccessary. I'll try 'em anyway.

Thanks,

Shel

[Mezzaluna]

Wow, a blast from the past. My mom used to go to a local chicken farmer for our Passover poultry and eggs. She always bought chicken feet for the holiday soup pot, so for me, chicken feet are associated with Passover.

I seem to remember vaguely that the broth was a bit darker, but it's been decades since I ate this soup.

[bubbamom]

Shel, I thought of you today when looking thru "The Picayune Creole Cook Book", more specifically, in the soup section.

Thought this might help:

1 Lb of bones per Qt of Water

Put bones in cold water, without salt, and heat slowly. The pot must be covered, and no salt must be added until the meat is thoroughly cooked as the addition of salt tends to harden the fibers of the meat and prevents the free flow of the juices. At no stage of this process must the soup be allowed to boil fast as boiling fast will cause cloudiness. If the bone has been fractured every inch of its length, the soup will be all the stronger and more nutritious. The soup should be slowly cooked 4-5 hours before the vegetables added. Do not allow the soup to cease boiling once boiling has begun and never add water after the ingredients are once put together and begin to boil. The vegetables used should include pieces of cabbage, a turnip or two, carrots, parsley, celery and onion (garlic, cloves, thyme, bay leaf and allspice are optional). Boil slowly for another hour or so. For additional color, they suggest putting a whole onion (skins and all) into the coals and when it browns, dust it off and throw it into the soup.

They suggest straining the soup thru a towel to drip, remembering never to squeeze the bag.