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Stock from whole chicken vs. from just chicken feet


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Stock from whole chicken vs. from just chicken feet

Cinnamon | May 30, 2009 12:19 PM

I've only seen one recipe for making stock just from chicken feet (hey, I have a big package of them). Would using just chicken feet (and some spices and herbs/veggies) really work or would I end up with a gloopy, gelatinous mess at the end?

Alternately, I can use a stewing chicken from the grocer and add *some* feet (how many?!) ... what would you do?

Bonus question: Some of the stock-making recipes I see talk about 6-8 hours of simmering. At that point, wouldn't any meat from a stewing chicken (not talking about the feet) be pretty useless, or is there still any taste left that lets you use it in other things?

The stock will be more for Asian soups than other kinds, so I won't be adding rosemary, etc. More likely a little lemongrass and things like that.

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