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[EarthNSky <erthnsky AT bellsouth.net>]

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.