steve2-in-la
Well-known member
Figgered this would be a good "sharing" moment. I was wanting a really intense, uber-chicken flavored stock so I bought 4 over-sized legs & thighs and 2lbs of raw chicken feet at our local Mexican Market. Wow. The end product was rich with chicken flavor, the fat was a beautiful yellow (can't make matzoh balls without a goodly dose of "schmaltz") and the stock was pure chicken gelatin. Haven't had that in a LONG time.
Chilled the lot over night, skimmed (and saved) the fat, added leeks, parsnips, celery, fennel bulb, dill, carrots and shredded roasted chicken breast. Tomorrow I'll make the matzoh balls and then . . . we dine!
But chicken feet. Give 'em a try.
Chilled the lot over night, skimmed (and saved) the fat, added leeks, parsnips, celery, fennel bulb, dill, carrots and shredded roasted chicken breast. Tomorrow I'll make the matzoh balls and then . . . we dine!
But chicken feet. Give 'em a try.