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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-28-2012, 09:45 AM | #1 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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Chicken Feet-Some guidence
So, I'm about to make some chicken stock and picked up 2#s of chicken feet. Do I just add them with all of the other goodies? And should I remove the talons? Just need some clarification prior to embarking on this journey.
Thanks
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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12-28-2012, 09:50 AM | #2 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Not sure what condition or prep has been done to your feet but I remove the talons and parboil lightly to remove the outer skin.
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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Thanks from:---> |
12-28-2012, 10:07 AM | #3 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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From the pictures I see on the internet they have a deep yellow skin on them and when they have been cleaned the skin is a pale yellow to almost white. I talked with the butcher and he said they had been cleaned. As for the talons, I got different answers when I searched the WEB. As always I get the best advice here. A picture of my feets is below, do they look clean
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove Last edited by Bluesman; 07-11-2022 at 02:31 AM.. |
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12-28-2012, 10:46 AM | #4 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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They look pretty clean from here! The lighter color could be a difference in the breed. My black chickens have white feet, and my meat birds have dark yellow skin.
I remove the talons but it is not necessary. Kind of like when I cook a whole fish on the grill, I like to remove the fins... it's just a matter of preference but won't effect the flavor. Good luck with them! They are really good battered and fried.
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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Thanks from:---> |
12-28-2012, 10:51 AM | #5 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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From what I've read they were probably scalded and clean right along with the bird. I'll boil up some water and try a few to see what happens. I also read the by removing the talons you release more of the natural goodness into the stock. Thanks for the input.
__________________
2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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Thanks from:---> |
12-28-2012, 03:23 PM | #7 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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buccaneer, gonna try the stock first. There's a store in Milwaukee that had these packaged in a bunker, must have been several hundred pounds. Thanks for the idea, gonna try a bunch of stuff after the stock.
__________________
2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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