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Weight Loss Forum / General Topics / October 2005Chicken feet for stock
About a week ago, I asked about ways to use the leftover rotisserie chicken. Amy Ross and others suggested I make stock and use that to make soup. Today, my wife went to the grocery store and brought home a couple of roasting chickens. At that store, the whole roasting chickens still have the feet attached. She must have turned up her nose because the butcher asked her if she wanted him to remove the feet. He then told her that they add very good flavor to the stock. Since she knew I was going to make stock, she broght them home. So, are the feet good for making stock? What's the procedure? Bake them with the chicken? Also, what are good spices to use in making chicken stock? Or is that something to be added later when making the soup?  SignatureFor email, use Usenet-20031220@spamex.com > About a week ago, I asked about ways to use the leftover rotisserie > chicken. Amy Ross and others suggested I make stock and use that to [quoted text clipped - 13 lines] > Also, what are good spices to use in making chicken stock? Or is that > something to be added later when making the soup? For a good chicken soup add an onion, ten carrots or three or four chunks of butternut Squash and some parsley or cilantro. Simmer the soup for at least four hours. Remove all this from the soup and strain it. Refrigerate the soup so the fat forms on the surface and can be skimmed off. If you like you can puree the vegetables and return them to the soup along with chicken meat cleaned from the bones. > > About a week ago, I asked about ways to use the leftover rotisserie > > chicken. Amy Ross and others suggested I make stock and use that to [quoted text clipped - 20 lines] > skimmed off. If you like you can puree the vegetables and return them > to the soup along with chicken meat cleaned from the bones. Too many carrots. It's really best to make the stock separately IMHO, then add the other soup ingredients (such as carrot and squash) after the fact. Otherwise the veggies get overcooked and have little to no flavor. Making stock is all about extracting the essence. ;-) I will add the meat back to it if I'm using whole chicken to make stock/soup such as drumsticks or wings but if I'm making a bone stock, the bones get cooked down enough to be crushable and fed to the animals along with whatever little meat is left. Cheers! SignatureOm. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson > About a week ago, I asked about ways to use the leftover rotisserie > chicken. Amy Ross and others suggested I make stock and use that to [quoted text clipped - 8 lines] > > So, are the feet good for making stock? yep > What's the procedure? Bake them with the chicken? boil them for a very long time > Also, what are good spices to use in making chicken stock? Or is > that something to be added later when making the soup? Whatever spices you like. It does not matter too much. Onions, whole black pepper, bay leaves work great. i > About a week ago, I asked about ways to use the leftover rotisserie > chicken. Amy Ross and others suggested I make stock and use that to [quoted text clipped - 8 lines] > > So, are the feet good for making stock? Yep. But some additional other bones and meat would offer an improvement in depth of flavor. > What's the procedure? Bake them with the chicken? You can brown them for additional flavor, or just start them in cold water. Add a mirepoix (celery, carrots and onions, maybe turnip). It looks like you have four feet to play with, so I'd use maybe three ribs of celery, two or three carrots and a medium onion, all cut into one-inch chunks. A little parsley, if you'd like. A bay leaf. Six or eight peppercorns. That's it. Simmer for a couple hours making sure the feet stay covered with water. The stock will be very gelatinous but not very fatty. Don't boil it or it'll be cloudy (an aesthetic judgement). The stock will become solid upon cooling. The feet will be useless for anything else, throw them out. The veggies will have surrendered all their flavor. I'd chuck them, too. You'll have maybe 3 or 4 cups of a very basic stock, since there's no meat or additional bone in there. > Also, what are good spices to use in making chicken stock? Or is that > something to be added later when making the soup? No other spices for stock. Pastorio > it'll be cloudy (an aesthetic judgement). The stock will become solid > upon cooling. The feet will be useless for anything else, throw them > out. > > Pastorio Are you nuts??!! Sprinkle a little salt on those feet and suck the bones clean! I hesitate to say there's meat on them there feet -- it's more of something gelatinous. Yum!! You heathen! Oh, wait -- that's probably me. Signaturehttp://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo. >>it'll be cloudy (an aesthetic judgement). The stock will become solid >>upon cooling. The feet will be useless for anything else, throw them [quoted text clipped - 5 lines] > bones clean! I hesitate to say there's meat on them there feet -- it's > more of something gelatinous. Yum!! I agree. As long as there's still something left. The gelatin is a very sensuous mouthfeel. Silky, almost like a rich fat, slightly sticky. I've tried to feed them to people, most of whom either sneered or gagged. More for me. On occasion, I've dipped them into a tomato sauce and picked them clean. Once in a garlicky mayo like aioli. One time, maybe 1979 or so, sitting out back of one of my restaurants and eating, away from the madness, guy came along and saw what I was eating (maybe 6 or 8 feet, salt and pepper) and he asked if he could have one. Suit and tie kinda guy, frayed a bit and not completely clean. I gave him one and he told an amazing story about his parents coming from Russia and how they raised and slaughtered chickens for sale and kept the feet, combs and wattles for themselves to eat. They sold everything else. He said he hadn't had a foot in years and he cried while we sat there, remembering. Talked about his sister who lived in Canada, his mother who had just died and his father who had been gone since the late 50's. We sat there and ate the rest of the feet. I went inside to get more stuff; I wasn't hungry, but he was. We sat out there for a good hour, eating, talking, laughing. I had one of my guys wrap up a good package of food for him, including maybe a dozen feet. Later, the kitchen folks said they'd dropped $25 in the bag, too. My kitchen manager said, "And we only took $10 out of the register to put in there." Wonderful day... > You heathen! Oh, wait -- that's > probably me. Um, prolly both of us. Pastorio > One time, maybe 1979 or so, sitting out back of one of my restaurants and > eating, away from the madness, guy came along and saw what I was eating [quoted text clipped - 12 lines] > too. My kitchen manager said, "And we only took $10 out of the register to > put in there." Wonderful day... You ended my day with a big smile. Thanks for the story. nancy What a nice story. I do not care too much for chicken feet, but I love chicken skin. That's why I like eating chicken with people afraid of cholesterol and saturated fat, I always get the tasty parts... i >>>it'll be cloudy (an aesthetic judgement). The stock will become solid >>>upon cooling. The feet will be useless for anything else, throw them [quoted text clipped - 36 lines] > > Pastorio Signature223/174.9/180 > What a nice story. > > I do not care too much for chicken feet, but I love chicken skin. > > That's why I like eating chicken with people afraid of cholesterol and > saturated fat, I always get the tasty parts... Amen :) My boyfriend roasted a chook for his parents and sister recently. His Dad and sister are not terribly adventurous eaters, so they had the breasts. I suggested sheol and his Mum have the thighs/legs, and I scored the parson's nose, wings, oysters, skin and various other scavenger's pickings. They were worried I'd go hungry, but I think I ate more (and tastier) chicken than anyone :P And ya, loved the russian chicken feet story... K >> What a nice story. >> [quoted text clipped - 9 lines] > pickings. They were worried I'd go hungry, but I think I ate more (and > tastier) chicken than anyone :P All the tastiest parts went to you, congratulations. :) Signature223/174.9/180 > What a nice story. > [quoted text clipped - 4 lines] > > i Do you think it makes you feel macho or tough (maybe rugged) to refer to people careful about their fat intake as afraid? Just curious since you do it all the time. For someone like you who lectures others on word choices it's obvious you should know the difference. Avoiding saturated fat is not out of fear for most people. It's like someone saying that a person is afraid of carbs when all they're doing is low carbing - a legitimate diet choice that doesn't need to be belittled. Signaturethe volleyballchick > >>it'll be cloudy (an aesthetic judgement). The stock will become solid > >>upon cooling. The feet will be useless for anything else, throw them [quoted text clipped - 29 lines] > manager said, "And we only took $10 out of the register to put in > there." Wonderful day... Great story, thanks! :-) > > You heathen! Oh, wait -- that's > > probably me. > > Um, prolly both of us. Make that 3. ;-d > Pastorio SignatureOm. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson > One time, maybe 1979 or so, sitting out back of one of my restaurants > and eating, away from the madness, guy came along and saw what I was [quoted text clipped - 5 lines] > everything else. He said he hadn't had a foot in years and he cried > while we sat there, remembering. Talked about his sister who lived in My Uncle Morris was a very Americanized Polish Jew. When Aunt Gracie made chicken soup, the feet were reserved for Uncle Morris. So was the flanken. -bwg >>One time, maybe 1979 or so, sitting out back of one of my restaurants >>and eating, away from the madness, guy came along and saw what I was [quoted text clipped - 9 lines] > made chicken soup, the feet were reserved for Uncle Morris. So was the > flanken. Those chickens had flanken? Big, muscular, furry chickens that mooed, maybe? <LOL> Uncle Morris was a lucky guy. Pastorio > > it'll be cloudy (an aesthetic judgement). The stock will become solid > > upon cooling. The feet will be useless for anything else, throw them [quoted text clipped - 6 lines] > more of something gelatinous. Yum!! You heathen! Oh, wait -- that's > probably me. <lol> You are not alone! ;-d Cheers! SignatureOm. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson > Simmer for a couple hours making sure the feet stay covered with water. > The stock will be very gelatinous but not very fatty. Don't boil it or [quoted text clipped - 3 lines] > too. You'll have maybe 3 or 4 cups of a very basic stock, since there's > no meat or additional bone in there. Disagree. ;-) The feet are delicious by themselves removed from the stock, eaten with just a little salt. YMMV. <slurp> Om -> who adores chicken feet..... SignatureOm. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson > Also, what are good spices to use in making chicken stock? Or is that > something to be added later when making the soup? well i sure dont know about the chicken feet *shriek* however, to make a stock, first of all you have to sweat the onions, gently, not fast, dont burn them as this changes the flavour, cook them slowly till they become see throughish. the proper word is transluscent but i dunno how to spell that so seethroughish it is. anyway, then add some cut up carrots, celery, peppercorns and gently fry them off to release the flavour. just brown it a bit to get the vegies to release their flavours. Add the chicken bones as well and brown them all off to release their own flavours. then add water and slowly simmer for at least a couple hours. skim the fat of the top periodically when you see the fat globs. you use any part of the chicken. just whack it in. when its all done and finished, you strain it at the end. pour it into icecube containers. freeze in icecubes and fresh stock whenever you need them. bon apetit tracey >>Also, what are good spices to use in making chicken stock? Or is that >>something to be added later when making the soup? [quoted text clipped - 3 lines] > however, > to make a stock, first of all you have to sweat the onions, There are actually three ways to deal with the "aromatics." Way one is to sweat them. Two is to roast them. Three is to just dump them into the extracting water. Each provides a different finished taste and color. Sweating them dehydrates the veggies so they provide less juice but it's stronger. Way two roasts them to a deep brown and that adds Maillard reaction flavors which are succulent. Way three gives a fresher flavor, but it isn't as strong. > gently, not > fast, dont burn them as this changes the flavour, cook them slowly till they > become see throughish. the proper word is transluscent but i dunno how to > spell that so seethroughish it is. Translucent. But I like seethroughish, too. > anyway, then add some cut up carrots, > celery, peppercorns and gently fry them off to release the flavour. just > brown it a bit to get the vegies to release their flavours. Browning is a different step than sweating. > Add the chicken > bones as well and brown them all off to release their own flavours. This is why people roast them. Less fat up front, more even color. > then add > water and slowly simmer for at least a couple hours. skim the fat of the > top periodically when you see the fat globs. you use any part of the > chicken. just whack it in. when its all done and finished, you strain it at > the end. Strain, to be sure. But get the rest of the fat off before processing any further. > pour it into icecube containers. freeze in icecubes and fresh stock > whenever you need them. One way to handle it. Or reduce it to a heavy gel and just store in the fridge. Lasts for months that way. Concentrated. Pastorio > About a week ago, I asked about ways to use the leftover rotisserie > chicken. Amy Ross and others suggested I make stock and use that to [quoted text clipped - 8 lines] > > So, are the feet good for making stock? Gods yes!!! But I generally use 1 lb. or so of chicken feet at a time. :-) > What's the procedure? Bake them with the chicken? No, remove them and freeze them, then use them with other bones and scraps to make a bone stock. > Also, what are good spices to use in making chicken stock? Or is that > something to be added later when making the soup? Ick. I _never_ make a stock without using additional flavorings. Try it and it stinks up the house. For some reason, boiling bones by themselves just does not smell appetizing. Not sure why. To stock makings I add: Celery fresh ginger garlic onions bay leaf Parsley if I have it additional herbs as desired Rosemary thyme dittany mexican oregano but only because I grow it. ;-) Cheers! SignatureOm. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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