Most Americans are missing out on this tasty forgotten part of the chicken — chicken feet.
They’re known all over the world and taste just like other parts of the chicken, but the texture might take a little time for you to get used to. Unlike other parts of the chicken, the feet have very little edible meat — it’s mostly just skin and tendons. If they’re not cooked properly they can be chewy.
To prepare chicken feet, they need to be scalded first for 10-15 minutes, then the claws need to be snipped off. Once the feet are declawed, they can be used as a base for a broth, as an ingredient in a stew, or as its own dish. The cartilage in the feet has gelatin-like properties that can be used as a thickening agent in the broth. Some people claim chicken feet add calcium and minerals to a dish. Other people say the collagen in chicken feet even prevents wrinkles.
One of the most well-known chicken feet dishes is probably din sum style braised chicken feet — but other cultures eat it in different ways as well as a stew in Trinidad or deep fired like in Nigeria and the American South.