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Chicken feet - too gelatinous?

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Chicken feet - too gelatinous?

Absonot | Apr 14, 2006 05:04 PM

I am going to make some chicken stock tomorrow, but all I have are about eight chicken wings and a dozen or so chicken feet ... so the meat to bone ration will be slim. Will that work, or should I pick up a fryer and toss that in there too?

Btw, I'm a newbie at the homemade stock game, so any additional tips would be appreciated!

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