Did you know that if you eat chicken feet, you don’t need to

This morning, I received a delivery of chicken feet. These are the ones that many people turn their noses up at for some reason. If you turn your nose up at them, don’t read on, you won’t like this recipe. The rest of us – normal people – are welcome.

PREPARING THE FEET
The feet were frozen. But they offer almost no flavor value, because their most important component is their enormous amount of collagen. This is the protein that makes jellied meat as jellied meat—it causes the broth to set. Therefore, unlike regular meat, feet can be defrosted very quickly in hot water. I poured two kilogram bags into a large saucepan and ran very hot tap water over them for 20 minutes. This was enough time for the feet to thaw and allow them to be separated individually.