I'm aiming to make a super nutritious bone broth in my new pressure cooker. In the past, I'd use a slow cooker for 12 hours, and include the carcass of a chicken, and throw in a marrow bone for extra nutrition.
Last night, I purchased 2 pounds of chicken feet at the Asian Grocery.
I was horrified how scary they looked (way outside my comfort zone).
I have some questions and concerns:
1. Do I need to wash the feet? (are they any more dirty than a dead raw chicken?)
2. I read somewhere that people clip the toe nails. That sounds crazy and unnecessary since I'm be pouring the whole thing through my strainer so any nails, bones, etc. won't make its way into the broth.
3. I read that you are first supposed to bring the carcass and bones to a boil and skim off the scum because it contains impurities and 'off-taste' (whatever that means). I've never done that before, but of course I've never used chicken feet before. It seems like a hassle and an extra step. If that done primarily for the fancy cooks who want perfectly clear broth? I don't care because I'm throwing in a beef marrow bone and I'm using it in stews. Are the impurities harmful? Might they rise to the top and get trapped when I cool and remove the layer of fat on top?
4. I purchased 2 pounds of chicken feet (they are much smaller than I envisioned. I have an 8 quart pressure cooker and will be first be cooking 3 pounds of chicken parts (breasts and drum sticks), removing the meat, tossing the rest back in the pressure cooker and adding the chicken feet and a beef bone. HOW MUCH chicken feet should I add? I intend to cook it for 90 minutes on high pressure. I was able to get gel last week (first time with my pressure cooker) for 60 minutes (no feet). It tasted great!
Sorry for the long post but I'm really excited to try out my new fagor duo pressure cooker (arriving later today).
Thanks a bunch if you can answer any of these questions,
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