Saturday, November 22, 2008
As my departure approaches I have been working my way through the bounty of the freezer. One little treasure I acquired this summer when Flat Point Farm had their pastured chicken sale was 6 pounds of chicken feet. Yes, chicken feet. Thanks to two excellent blogs, Elise at Simply Recipes, and Kathy at Just the Right Size, I had a foolproof protocol for making this rich and delicious stock. I have never been at all squeamish about dismantling a turkey carcass for soup including using a hammer to crack the bones. But, when I was turned into Madge the Manicurist for these little chicken parts cutting off their nails, I was forced to come to terms with the creaturehood of my food source. This connection is not a bad thing.First you boil the feet for five minutes. This step is really about washing them. Then drain and cool. Remove any hanging outer skin and clip toenails. For full recipe see the websites referenced above.