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Well, once we figure out how that chicken crossed the road, we'll see what
thinks :P
That rather odd (and slightly out of focus. sorry!) photo of a heaping spoonful of glistening, jiggly substance is essentially "Chicken Jello". It is the culmination of several hours of a gently simmering concoction that renders one of the best and most healthy ingredients to a huge number of soups, sauces, gravies, and a variety of other dishes.
This amazing ingredient delivers an unctuous, silky, rich "mouth feel" and a load of healthy benefits, along with a gentle, unobtrusive base that mixes very well with many different flavors. When used, it melts immediately back into "stock" form. It provides liquid volume, allowing the cook to paint in a wide pallet of expression without overpowering their work, but bringing far more to the table than doing so with just tap water.
What is this wonderful stuff? Would you believe, "Chicken Foot Stock"?
That's right! The lowly chicken foot! A rather esthetically unappealing thing, composed mostly of skin, bone, tendons and gristle. But when simmered sufficiently, all those natural collagens melt and release, creating this natural gelatin which you can use for all sorts of dishes in your "kitchen experiments".
Note: This is not a "Fast" recipe, but it is very easy, and has very little cook's involvement during the majority of the event.
Also, this doesn't (at least Vrghr's did not) have the full chicken-y flavors of "traditional" chicken stock made with the meat and bones of the rest of the chicken. Wuff's version had more noticeable flavor from the veggies cooked with it, than the chicken. That's not a bad thing. You just have to keep it in mind and know its limitations. If you want a full-flavored chicken soup, you'll want to make a few additions and then add this to it.
Vrghr presents this as part of his "basics", and will be referring back to it in recipes to come in the following days/weeks.
This will keep for a week or more in the refrigerator, and for months (or years?) when frozen.
Chicken Foot Stock
Ingredients:
1-2 lbs chicken feet
2-3 stocks celery, chopped
2-3 carrots, chopped
2 large Onions, quartered
4-5 Bay Leaves
~1 Tbs Poultry Seasoning
~1 Tbs minced Garlic
8-10 pepper corns
4-5 Qts water
1/2 C dry white wine
1 tbs white vinegar
Directions:
Inspect the chicken feet for toenails and skin. Normally, packaged chicken feet will have the nails and most of the tough yellowish skin removed. However, small bits may remain. You should be able to pull those off relatively easily. If lots of skin remains, clean as follows:
Cleaning the Skin from Chicken Feet
Place the individual foot into a pan of boiling water for 10-15 seconds; no more! Any longer, and the foot will begin to cook, making the skin cling to the stuff underneath. Transfer the foot immediately into cold water until it is just barely cool enough to handle. With a paring knife, scrape the skin until it starts to remove, then peel it away from the foot. Rinse. Remove nails with kitchen shears, if desired.
Initial simmering
Place all ingredients into a large stock pot. Add water until everything is submerged (4-5 quarts). Cover. Bring to a gentle simmer. Cook for 4-5 hours.
Strain the stock through a large sieve or colander, retaining just the liquid.
Reduce the stock
Return the stock to the stock pot. Bring to a gentle boil. Cook, uncovered, until the volume is reduced by approximately 1/3 to 1/2.
Remove from heat. You can strain this again through a sieve or colander lined with double layer of cheesecloth, if you want to be sure to get it completely clean. But that isn't really necessary.
Pour off the stock into the containers you wish to save it in, or use it immediately. Makes about 4 quarts.
Note: if you are going to freeze some, make sure to allow some empty "head space" in your containers to allow for the ice to expand.
When allowed to cool, the stock should "jell", as pictured.
TIP: Some folks each a tablespoon of this every day "as is" to help keep joints flexible.
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Well, once we figure out how that chicken crossed the road, we'll see what
thinks :P******************************That rather odd (and slightly out of focus. sorry!) photo of a heaping spoonful of glistening, jiggly substance is essentially "Chicken Jello". It is the culmination of several hours of a gently simmering concoction that renders one of the best and most healthy ingredients to a huge number of soups, sauces, gravies, and a variety of other dishes.
This amazing ingredient delivers an unctuous, silky, rich "mouth feel" and a load of healthy benefits, along with a gentle, unobtrusive base that mixes very well with many different flavors. When used, it melts immediately back into "stock" form. It provides liquid volume, allowing the cook to paint in a wide pallet of expression without overpowering their work, but bringing far more to the table than doing so with just tap water.
What is this wonderful stuff? Would you believe, "Chicken Foot Stock"?
That's right! The lowly chicken foot! A rather esthetically unappealing thing, composed mostly of skin, bone, tendons and gristle. But when simmered sufficiently, all those natural collagens melt and release, creating this natural gelatin which you can use for all sorts of dishes in your "kitchen experiments".
Note: This is not a "Fast" recipe, but it is very easy, and has very little cook's involvement during the majority of the event.
Also, this doesn't (at least Vrghr's did not) have the full chicken-y flavors of "traditional" chicken stock made with the meat and bones of the rest of the chicken. Wuff's version had more noticeable flavor from the veggies cooked with it, than the chicken. That's not a bad thing. You just have to keep it in mind and know its limitations. If you want a full-flavored chicken soup, you'll want to make a few additions and then add this to it.
Vrghr presents this as part of his "basics", and will be referring back to it in recipes to come in the following days/weeks.
This will keep for a week or more in the refrigerator, and for months (or years?) when frozen.
Chicken Foot Stock
Ingredients:
1-2 lbs chicken feet
2-3 stocks celery, chopped
2-3 carrots, chopped
2 large Onions, quartered
4-5 Bay Leaves
~1 Tbs Poultry Seasoning
~1 Tbs minced Garlic
8-10 pepper corns
4-5 Qts water
1/2 C dry white wine
1 tbs white vinegar
Directions:
Inspect the chicken feet for toenails and skin. Normally, packaged chicken feet will have the nails and most of the tough yellowish skin removed. However, small bits may remain. You should be able to pull those off relatively easily. If lots of skin remains, clean as follows:
Cleaning the Skin from Chicken Feet
Place the individual foot into a pan of boiling water for 10-15 seconds; no more! Any longer, and the foot will begin to cook, making the skin cling to the stuff underneath. Transfer the foot immediately into cold water until it is just barely cool enough to handle. With a paring knife, scrape the skin until it starts to remove, then peel it away from the foot. Rinse. Remove nails with kitchen shears, if desired.
Initial simmering
Place all ingredients into a large stock pot. Add water until everything is submerged (4-5 quarts). Cover. Bring to a gentle simmer. Cook for 4-5 hours.
Strain the stock through a large sieve or colander, retaining just the liquid.
Reduce the stock
Return the stock to the stock pot. Bring to a gentle boil. Cook, uncovered, until the volume is reduced by approximately 1/3 to 1/2.
Remove from heat. You can strain this again through a sieve or colander lined with double layer of cheesecloth, if you want to be sure to get it completely clean. But that isn't really necessary.
Pour off the stock into the containers you wish to save it in, or use it immediately. Makes about 4 quarts.
Note: if you are going to freeze some, make sure to allow some empty "head space" in your containers to allow for the ice to expand.
When allowed to cool, the stock should "jell", as pictured.
TIP: Some folks each a tablespoon of this every day "as is" to help keep joints flexible.
******************************Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Category Photography / Tutorials
Species Unspecified / Any
Size 1232 x 693px
File Size 95.5 kB
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