Chicken feet

Chicken feet


Chicken feet are probably one of THE best things to add to chicken stock, hands down. They require a little extra effort, but in the long-run, will make your stock super healthy and super rich.

Here’s what we do to skin them: put them in a pot of water and bring to a low simmer. Let them simmer for about 10 minutes or so. Move to a sink and run cold water over them for a few minutes. Drain the water then using your fingers, peel the skin away. You don’t have to be perfect, a little skin won’t hurt. And toes and toenails won’t hurt either. Add 3-4 in your chicken stock.

Four per package

Approximately 3/4 lb.


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