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Home Cooking 10

Making stock with Chicken Feet [split from LA]

FlyerFan | Apr 8, 2014 03:40 PM

(Note: This discussion was split from a thread about where to buy chicken feet in LA at: http://chowhound.chow.com/topics/971797 -- The Chowhound Team)

Sorry I can't help with a place to buy them but may I ask a question about how to use them for stock? I've read they add a great gelatinous quality and rich flavor but how many feet should you use for a typical pot of stock? Once I find them in my area I don't want to waste them by using too many.

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