Chicken feet are considered a delicacy in many parts of the world, although they may seem unappealing to some. They have a unique taste and texture that is worth experiencing if you are adventurous with food. Here is a look at what chicken feet taste like, how to cook them properly, and some serving suggestions.
Quick Answers
What do chicken feet taste like?
Chicken feet have a mild chicken flavor with a gelatinous texture. When cooked properly, the skin is soft with a concentrated chicken essence, while the bones should be soft enough to chew. The taste has been described as more substantial and meatier than chicken wings.
Are chicken feet good to eat?
Yes, chicken feet are good to eat if cooked properly. They contain collagen which makes them rich and flavorful when braised or stewed slowly over low heat. The bones soften and the skin becomes gelatinous, creating a unique mouthfeel.
What is the texture of chicken feet?
Chicken feet have a very soft, gelatinous texture when cooked properly, especially the skin. The bones soften but don’t become entirely mushy, giving a soft crunch. The texture has been described as more substantial than chicken wings.
Do you eat the bones in chicken feet?
Yes, the bones in chicken feet are edible when cooked properly. The bones soften enough that you can chew through them to extract the marrow and collagen. However, some people may prefer to spit them out.
Description of Taste and Texture
Chicken feet have a mild chicken flavor concentrated into a rich, meaty essence from the skin, fat and bones. When stewed, the softened skin provides a substantial, gelatinous texture that coats the mouth. There is minimal actual chicken meat on the feet, but the skin and cartilage become soft and pillowy which releases flavor. The bones provide little bits of soft crunch. The overall taste is more intense than chicken wings due to the concentrated cartilage, skin and connective tissue. When seasoned properly, the umami flavors really shine through.
Many describe the texture of chicken feet as jelly-like or gelatinous. The skin and cartilage that was previously tough becomes velvety soft after prolonged cooking. This smooth, rich texture helps lend body to sauces and braises. The bones soften but still provide a subtle crunch and satisfaction of chewing. They have a bit more resistance than the skin. Depending on personal preference, some may enjoy gnawing the softened bones while others may prefer to spit them out.
How to Cook Chicken Feet
Chicken feet require slow moist-heat cooking methods to break down the collagen and make them palatable. This prolonged cooking until fork tender allows the skin to become gelatinous and the bones to soften. Here are some recommended cooking methods:
Stew
Chicken feet work extremely well in long-simmered stews and braises where their skin and bones can impart rich body. Place raw chicken feet into your aromatic liquid along with other ingredients like vegetables. Slowly simmer for 1-2 hours until the meat falls off the bone. The softened feet thicken the stew while adding concentrated chicken flavor.
Deep fry
Crispy deep fried chicken feet are popular in many dim sum restaurants. After parboiling the feet briefly to render excess fat, coat them with a batter or dust with cornstarch. Deep fry at 350°F for about 5 minutes until the skin becomes opaque and crispy. The bones soften a bit in the parboil stage but still retain a satisfying crunch.
Braise
Braising chicken feet in a flavorful sauce is ideal to soften the skin and bones. Brown the feet first for enhanced depth. Then braise in sauce seasoned with soy sauce, rice wine, garlic and spices at a low simmer for 1-2 hours until tender. The braising liquid also reduces down to an amazing sauce.
Soup
Chicken feet make a nourishing soup stock and work well in soups that simmer for a while such as congee, pho or ramen. Add them with other aromatics and bones to a pot of water and simmer for an hour or more to extract their collagen. The feet can also be left in the soup to eat.
Preparation Methods
Proper preparation of chicken feet helps remove excess fat and inedible portions before cooking. Here are some useful methods:
– Rinse under cold water and pat dry
– Use kitchen shears to remove the outer claw tip segment which does not soften during cooking
– If desired, peel off the outer yellow skin layer, leaving the white cartilage
– Parboil the feet in water for 10 minutes, drain and rinse to remove excess fat
– Cut larger feet in half for easier eating
Flavor Pairings
Chicken feet work well with assertive seasoning since they have a neutral flavor. Consider flavors like:
– Ginger, garlic, green onion – provide an aromatic base
– Soy sauce, oyster sauce, fish sauce, rice wine – umami seasonings
– Chili pepper, five-spice powder – spice blends
– Sesame oil, scallions – Asian flavors
– Bay leaves, tomatoes, red wine – heartier braising liquids
Serving Suggestions
Here are some tasty ways to serve cooked chicken feet:
Dim Sum
Deep fried chicken feet are commonly found at dim sum along with dishes like dumplings and siu mai. The crispy fried exterior contrasts nicely with the gelatinous interior. Sweet chili sauce served alongside balances the richness.
Congee
Chicken feet are often cooked into congee, a type of Chinese rice porridge. The long-cooked rice and chicken feet make a comforting, nostalgic meal. Sides like fish sauce, pickled vegetables and soy sauce season the mild congee.
Pho
It’s not uncommon to find chicken feet in a steamy bowl of Vietnamese pho. Their extended simmering adds body to the broth. The softened bones and skin pair nicely with the chewy rice noodles and beef.
Stews and braises
Chicken stew cooked with feet becomes heartier and more gelatinous. The softened feet can be served whole mixed into the stew or removed before serving. Moroccan chicken tagine often includes chicken feet for enhanced flavor.
Nutritional Value
Chicken feet are packed with nutrients, especially protein and collagen. Here is an overview of their nutritional value:
– High in protein – about 14g per 100g serving. The skin is over 40% protein.
– Excellent source of collagen – supports skin, hair, nail and joint health. Contains type II collagen.
– Contains chondroitin and glucosamine – compounds studied for joint health benefits.
– Rich in minerals like iron, zinc, magnesium and calcium which are concentrated in the bones.
– Low in fat when the outer skin and excess fat is removed prior to cooking.
– Provides vitamins including B vitamins.
Culinary Uses Around the World
Chicken feet are enjoyed globally but are especially prevalent in Asian cuisines. Here are some ways they are used:
China
In China, chicken feet are often sold seasoned and packaged as a snack. They also are used in various Chinese soups and stews to provide body and collagen.
Philippines
In the Philippines, a popular stew called adobo is often made with chicken feet. They braise in a vinegar, soy sauce and garlic marinade until falling off the bone tender.
Jamaica
Jamaicans cook chicken feet in a peppery broth with spices, scallions and lime juice over low heat. The dish is called chicken foot soup or stew.
South America
Throughout countries like Colombia, chicken feet are popular in sancocho, a slow-simmered chicken and vegetable stew. They thicken the broth and their collagen is believed to have medicinal benefits.
Vietnam
Pho soup frequently contains chicken feet along with spices like cinnamon and star anise. The feet cook for hours to lend a rich body.
| Country | Chicken Feet Dish |
|---|---|
| China | Chicken feet with soy sauce snack, herbal soups |
| Philippines | Chicken adobo stew |
| Jamaica | Chicken foot soup |
| South America | Sancocho stew |
| Vietnam | Pho noodle soup |
Possible Concerns
Chicken feet are generally safe but there are some concerns to keep in mind:
– May carry Salmonella risk if undercooked – cook thoroughly to proper temperature
– Contains gelatin which is not suitable for vegetarian diets
– Often higher in fat if the outer skin is not removed prior to cooking
– Bones may be a choking hazard for some if not chewed properly
– May be an allergen risk for those with poultry allergies
Conclusion
Chicken feet have a unique taste and texture unlike any other chicken part. Their concentrated flavor and melt-in-your mouth skin gelatinize into a rich collagenous dish when stewed or braised over low heat. With proper slow cooking, the bones soften enough to chew while still providing substance. Chicken feet require an adventurous palate but provide a nutritious, protein-packed delicacy that is cherished worldwide in various cuisines. Their preparation may appear intimidating but the rewards are well worth it for those who appreciate new tastes and textures. With an open mind and a few cooking tips, chicken feet can become a delicious addition to soups, stews and more.
