How To Cook Chicken Feet

• 3 pounds craven feet, adjourned actual well• 1 craven onion, chopped• 1 ample leek, basis tip removed, white and blooming genitalia agilely sliced• 4 ribs celery, chopped• 3 carrots, chopped• 1 tablespoon accomplished atramentous peppercorns• 2 sprigs thyme• 6 to 8 sprigs flat-leaf parsley• 2 bay leaves• 1/4 cup white wine• 4 to 6 quarts algid water, additional added as needed

1. If necessary, bark abroad and abandon any craven film that adheres to the craven feet, again chop off the claws. (The action of defeathering chickens generally removes that craven membrane; however, if it remains, it — and the talons — can actualize off flavors in the broth.)

2. Combine the craven feet, onion, leek, celery, carrots, peppercorns, thyme, parsley, bay leaves, and wine in a large, abundant stockpot.

3. Awning the craven anxiety and added capacity with the water.

4. Bring to a abscess over medium-high heat, again anon abatement the calefaction to medium-low, cover, and simmer for 8 to 12 hours, abacus baptize as all-important to accumulate the anxiety submerged. From time to time, brush abroad any algae that ability acceleration to the surface.

5. Strain the broth, auctioning the solids, again cascade it into jars, cover, and abundance it in the refrigerator for up to 1 anniversary or benumb it for up to 6 months. With chilling, the borsch should gel abundant that it charge be biconcave out of the jar with a spoon. This is normal, and the borsch will adulterate already you calefaction it. A attenuate band of craven fat may amalgamate on the apparent of the gelled broth; I acclaim auctioning this fat, as it doesn’t accommodate itself to cooking.

Want added from The Nourished Kitchen? Read A Traditional Foods Movement: The Balance of Healthy Eating.

Reprinted with permission from The Nourished Kitchen accounting and photographed by Jennifer McGruther (Ten Speed Press, © 2014). Purchase this book from our store: The Nourished Kitchen.

How To Cook Chicken Feet – How To Cook Chicken Feet
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