She laughed and said few people even want them so they don’t even keep any extra than what she uses(!!!!) While I get a good solid gel from nearly all my stocks, I still can’t figure out what makes the difference between a stock that will gel and one that won’t. pun intended!) And can I just freeze the stock? By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.95 (USA only). I also think that one of the main reasons I really want to try this is to completely freak out my kitchen-mates (I share a kitchen with 4 other people in a student acommodation). You really don’t NEED to cut off the talons. I added one pound of chicken feet to my soup chicken and had a marvelous chicken stock. In part maybe because of our hens in the back yard who are as much pets as they are egg-layers. The little feet make me feel sad The rest of the chicken doesn’t look so much like a chicken any more, with the feathers gone. One really easy way to feed your chickens and reduce the amount of chicken feed required is to raise them on pasture. If I get my hands on some, I’ll make sure to leave them next to the microwave! Larger animals take longer–all day for broth made from chicken, turkey or duck and overnight for beef broth.” from the Weston A Price Foundation website. I don’t think I’m brave enough to make a feet only stock, but I have no problem throwing them in with other bones. Most people just sigh and never use raw eggs, and panic if their chicken meat has even a hint of rosy color. . Must I use the Ginger and cayenne? I’ll ask the farmer what they do with the feet. or a link. In a crock pot it should take 48-72 hours on low, CURRY CHICKEN FEET IS DELICIOUS WITH CARROT. Oh no, I already started my chicken bone broth from another recipe and simply threw them in as no other sites said anything about prepping them first! Just saw chicken feet at the groc store & thought, “oh been meaning to try them, rather than just carcasses”. Now I completely understand why the Native Americans would bow down to thank the hunted animals for their sacrifice for the families who would be able to eat and sustain life. Prep time 20 minutes Cook time 4-12 hours. I received a gift of duck feet last week from co-workers. I had no idea I might have to “prepare” the feet from the farm. In my experience, it’s more common to find them already cleaned and ready to go than to find them with the membrane intact. Cooled used some for dinner tonite and froze the rest. And I have a local farmer who will sell me feet! I’ve just removed the meat from that second bird, and have a good pile of bones, together with both necks and pairs of feet, to make a good broth. Should I throw it out and start over? Oh my what a great post. I had no idea you had to do anything to them to get them ready! https://www.reformationacres.com/2018/01/can-meat-stock-broth.html I typically do a 24hr stock with my chicken bones. Also I still have not found a place to buy them. I usually make a couple of gallons at a time and just use about two pounds of feet along with lots of leftover carcasses and heads. We live in Michigan, My son, (Bruce Family Farm) will be processing a batch of 160 pasture raised chickens in a couple of weeks. Is it the length of time it cooks, or just the higher temperature, that makes the proteins get denatured? I think ill stick with chicken fried in fresh butter and coconut oil. . Place chicken feet into a large stock pot and fill with cold water. I like simmering my broth for hours, but maybe I shouldn’t? Its an interesting note on chicken feet. 5. I’m always disappointed when it doesn’t as I feel like the gelatin and other healthful elements aren’t. 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