(no subject)

[coraa]

Chicken feet make everything taste better.

(I'm making soup tonight. In so doing, I'm simmering cannellini beans with bay leaves and garlic, and I'm making a chicken soup/stock of chicken innards and chicken feet, sauteed with carrots, celery and garlic scapes, to mix with the beans when they're tender. Then I'll stir in greens from the produce box.)

(But mostly, the insanely rich chickeny smell of chicken feet, with an about-equal balance of meat, skin, and connective tissue, is driving me crazy with hunger...)

Comments

[tavella.livejournal.com]

I've never been brave enough to cook chicken feet. I'm not sure why, I'll simmer a pot of gory bones or cook up various innards, but feet just scare me off. The texture, I guess.

[coraa.livejournal.com]

I've never eaten chicken feet themselves, but I use them for stock all the time because they make the best stock. Although I confess, I was weirded the first time I made stock with them, because they look so much like human hands when they float up from the murky depths of a stockpot....