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Correct chicken feet prep. for broth (ramen)

Chili_Junkie | Oct 25, 2017 07:55 AM

Dear Chowhound community,

I am back with another ramen related post. I might have finally found a source for fresh chicken feet in Germany (seems impossible, no market here for that) and I am going to add them to my bones for this weekends chicken & seafood 12 hour ramen broth.

Asking all chicken feet / ramen broth veterans: declawing and peeling?

Do these need to be done? I am not going to declaw i think, I mean what for?

Peeling on the other hand...They will not be eaten. I want all the collagen to gelatin goodness out of them. Should I peel chicken feet before simmering them with bones for 12 hrs or is this a redundant step?

Bonus question: While boiling 12 hours, water evaporates very quickly, i always top up to keep the bones submerged. I have seen this done by many good ramen places. Some cover the pot though and rarely top up...What do you guys recommend? I am probably going for toping up all the time and in the last hour reducing it a bit to intensify flavour.

Thanks a lot!

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