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PostPosted: Thu Aug 26, 2010 1:55 pm 
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Gallant Game
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Hi
In a few weeks i will be culling my first lot and I would like to honour the birds by using as much as I can.
So I was wondering does any one use there chicken feet?
If so how do you prepare them?
And do have any good recipes.

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PostPosted: Thu Aug 26, 2010 3:24 pm 
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Clever Cockerel
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Chicken feet are used in Asian cooking.

I'm interested to know how many byp-ers eat them....... :mrgreen:
Haven't done so myself, only looked at them at yum cha.. :yipee:

I guess Mr Google will have a few recipe in store too......
Perhaps it's time to move forwards..... :wink:

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PostPosted: Thu Aug 26, 2010 3:28 pm 
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Gallant Game
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I have had look at goggle and yes there are a few recipes and they seem to be great in stock.
But they all talk about buying the feet I just wonder if there is some special prep work needed.
Some say rub in salt and boil for 5 minutes.
I guess if no one hear has experience there will be one way to find out :lol:

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PostPosted: Thu Aug 26, 2010 3:36 pm 
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Clever Cockerel
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http://ezinearticles.com/?Some-Useful-T ... &id=507180

I googled "chicken feet preparation for cooking" - this is one link, but there is much more, the thing is, I'm dog sitting and neeeeeeeed to go walky now, will have to drag myself away from here...

But you inspired me - thanks... :biggrin:

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PostPosted: Thu Aug 26, 2010 3:50 pm 
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Flock Master
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Location: suburban Melbourne.
I use chicken feet in soup, but the scaley outer part has to be removed first. I pop them in hot water until this outer 'skin' peels away easily, can't remember how long it takes, but not long. When you peel the toes, the outer covering on the nails comes away too. I enjoy eating what little meat(?) is on them, but most people just use them to make stock and throw them away.
My grandparents used to clean and cook the head too, and as the favourite grandchild, I got to eat the comb & wattles, and the brain. Sounds gross, I know, but I remember I used to love it. I don't cook the head myself now, too much bother cleaning.

Edited to add - I just read chiquita's site ref - they recommend cutting off claws, salting, etc. As I said above, I don't do any of those, just skin the whole thing. Btw, there is a proper layer of skin under the scaley skin bit.

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PostPosted: Thu Aug 26, 2010 4:21 pm 
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Gallant Game
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Ah ha I new it could not be so easy as just boil.

Thank you

Any more tips I would love to hear them.
:thanks:

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PostPosted: Thu Aug 26, 2010 5:20 pm 
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Flock Master
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Location: suburban Melbourne.
peeling them is easy, it comes off like a glove

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PostPosted: Thu Aug 26, 2010 8:16 pm 
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Golden Phoenix
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I sold a batch of cockerels to a lady with an Italian husband and she said after processing, he boils the feet and sits down, peels the outer layer off and then the skin, and just eats them just like that. Probably salted water. She doesn't join in though :)


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PostPosted: Thu Aug 26, 2010 9:05 pm 
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Dapper Duck
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When travelling through Laos and Cambodia I saw a lot of chicken feet for sale on small street stalls. They were barbecued or fried and appeared to still have the nails intact. I did not try any so cannot comment on the taste.


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PostPosted: Mon Feb 14, 2011 4:17 pm 
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Gallant Game
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I almost forgot about this post. I was trying to think of a way to cook a chicken for dinner tonight or tomorrow when I seen this.
I have a bit of a update I found a Chinese restaurant that sells chicken feet as a entrée so I told the misses I would take her out to lunch :mrgreen: but when she seen them on the menu I was told not to order them or she would leave so I ordered them to take away :D They are my new favourite food now for about a week every day I went back to order more they are very addictive.
I was talking to a friend who is Chinese and his wife is a great cook and he said they use to cook with feet a lot and will give me some recipes so as soon as I get them I will post them to share with you.

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PostPosted: Mon Feb 14, 2011 4:30 pm 
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Ooohhhh rum pig - I will look foward to that!

NellyG

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PostPosted: Tue Feb 15, 2011 10:36 am 
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Proud Rooster
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One recipe that my grandma passed on that was supposed to keep us looking young is:

chicken feet (6 pairs)
Handful of raw peanuts
peppercorn
salt to taste

Boil all these up and serve.

We still drink it to these days and only my sister goes for the feet in that form.


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PostPosted: Tue Feb 15, 2011 12:16 pm 
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Hatchling
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Location: Windsor, NSW
I'm very new here, but I have cooked and eaten them before!

I followed the River Cottage bloke's advice and roasted them with the chook. You need to scrub them well and then burn off the scales using a gas flame. He says to roast them inside the cavity, bringing them out before the end to crisp up, although I think I left mine attached to the legs and roasted them in the normal way (the chook was a bantam, so perhaps their feet are less tough?!).

My husband wouldn't try one, but I thought they were very tasty (crispy and chewy!!).

Abigail


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PostPosted: Tue Feb 15, 2011 1:54 pm 
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Gallant Game
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I have never herd of roasting them I might have to give that a try :thumbs:

Thanks confusedpekin sounds like a nice soup on a cold winters day like we are having today raining and windy 24oC and now on a cyclone watch. I will be writing this one in my recipe book.

I asked another Chinese friend today and she nearly fell over when I asked. She cannot believe a white hairy tattooed man likes to eat chicken feet. She is going to ask her friend who is a Chinese chief. I will post when I get them.

Think I will need more chickens :hmmm:

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PostPosted: Tue Feb 15, 2011 3:12 pm 
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Clever Cockerel
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rum pig, to your Chinese friends it might feel almost like a sacrilege to see chicken feet going into the mouth of a white hairy tattooed man...... :rofl:

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