Quote:
Originally Posted by javadog
Chicken feet can be used for making a broth, they’re high in gelatin.
Not some thing I do at my house, but go for it.
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Too often they taste (to me) like what they've been standing in for their short messy lives. Ala seriouseats and other sources, I just pump up a stock, preferably homemade, with some of a packet of Knox gelatin. No barnyard taste there.
I had them in Asia and they were almost OK but served bare. Could have used a decent sauce. Perhaps Franks and some butter? Hot Chicken Paws!