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  • From: EarthNSky <erthnsky AT bellsouth.net>
  • To: homestead AT lists.ibiblio.org
  • Subject: Re: [Homestead] chicken feet
  • Date: Fri, 23 Nov 2007 21:48:53 -0500

Just to wash and scrub them really well. Then blanch for 3 minutes. Rub and twist feet to remove skin.
Pressure cook them for 1 hour..makes a gelatin of sorts, like you say..a rich stock with what remains of the feet. Add salt and eat, use the stock for soups, etc.

B


Marie McHarry wrote:
On Nov 23, 2007 5:20 PM, EarthNSky <erthnsky AT bellsouth.net> wrote:

The recipe I have involves blanching and peeling the skin from the feet...

I've never had a big interest in chicken feet as a food item (or pig's
feet either, for that matter), but I had the idea that the Chinese
used them more for their consistency or to contribute gelatin to a
soup than because they were considered a delicacy.

What's your recipe, Bev?

Marie
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Bevanron of EarthNSky Farm Sleep well tonight, for somewhere in the ocean's depths, MY son is protecting YOUR freedom.







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