1

votes

Prep tips for chicken feet + beef bones for broth [pics] . . .

Answered on September 12, 2014
Created January 28, 2013 at 11:44 PM

Ok, I overcame my "food racism" (as described in: http://paleohacks.com/questions/176156/chicken-feet-from-asian-grocery-store-safe-gross-or-just-gross )

and bought this at the Asian Grocery:

alt text

and

alt text

When I got home, I read that Kelleil wants me to "trim the nails":

You gotta be kidding.

Really?

Last week, I was made really awesome bone broth in my pressure cooker in 1 hour. I simply cooked 3 pounds of Empire Kosher chicken parts for 18 minutes. Separated the meat, and toss the rest of the stuff back in the pressure cooker for an hour.

The chicken was delicious and the broth gelled (much more gel than I usually got with 12 hours in the slow cooker).

My vision was to kick-it-up a notch and get extra gel.

If it's going to involve a lot of extra work and steps, I'm not really that committed. In my food racism thread, I wondered if I could simply add some plain gelatin to the broth and achieve the same benefits. Maybe I need to explore that further.

Since I'm not going to give a pedicure to these chicken feet, what's likely to happen if I just embrace my inner lazy-cave-man and toss them in as is?

Is the boiling and scum removal really necessary? I've never done that before. Is the scum toxic or just not tasty? I really don't want to dirty ANOTHER pot!

Any special prep for the beef bones I purchased?

I usually just throw one or two in with the chicken broth to get the marrow and extra goodness.

HELP ME BE LAZY AND HEALTHY!!!

Thanks, Caveman Mike

21a1a131a0674d12ef7cdfca8a192e1f

(50)

on September 29, 2013
at 02:14 AM

Used to clip the nails...when I had more time on my hands. Now I found myself reluctant to make the Chicken Broth just because I dread this procedure which does take some of my already lacking energy... So I just give up on broth all together. But if I knew that its ok to leave the nails on... simple! Question: does anyone know if there is anything TOXIC that is hiding in the nails? As far as bacteria goes, I can't imagine it surviving 12 hours of stove top simmering... Please advise:-)

7fc82eebafd44badc73c520f44660150

(3275)

on May 10, 2013
at 01:16 PM

I've incorporated many new habits in my pursuit of paleo. Giving my chicken stock a pedicure will not be one of them !!!

35ba1f50dad25c85ac1aa2599fe5c5cb

(2485)

on January 30, 2013
at 05:42 PM

I just throw the feet in and don't mess with the nails. I figure I boil the thing all to heck, that's going to kill anything the bird stepped in. I get the whole bird though from a clean farm, so I don't have a big pile of feet, just 2 per carcass.

19ff515e8ec02d95e8f2cf68c3ec1373

(1207)

on January 29, 2013
at 02:20 PM

I think it taste bad but I am sensitive also _impurities_.

7fc82eebafd44badc73c520f44660150

(3275)

on January 29, 2013
at 12:45 PM

Do the impurities actually taste bad? I don't care about the color because I'm adding the marrow beef bones. I'm going for maximum nutrition.

7fc82eebafd44badc73c520f44660150

(3275)

on January 29, 2013
at 12:44 PM

Btw kelleil, if the girls saw me trimming chicken feet nails and skimming scum, they would probably go running in the other direction !

7fc82eebafd44badc73c520f44660150

(3275)

on January 29, 2013
at 12:41 PM

I up voted because that's the answer I wanted to hear. I hope it's correct!

19ff515e8ec02d95e8f2cf68c3ec1373

(1207)

on January 29, 2013
at 05:01 AM

Oh FFS see this as artistic skill building. Trim the nails!be a chef! Doooooit. And yes boiling is crucial in the beginning for the impurities. It won't effect the gelatin.

61844af1187e745e09bb394cbd28cf23

(11058)

on January 29, 2013
at 03:54 AM

Yes...I typically use 2 chicken carcasses, garlic, onion, leeks, whatever herbs I have on hand, peppercorns, salt, and 2 gal of water. My pressure cooker is 22qt, so adjust accordingly.

Fd7b128cf714044a86d8bd822c7a8992

(4292)

on January 29, 2013
at 03:10 AM

agreed; I never trim the nails and my chicken feet broth turns out just fine. I actually eat the feet too - I just don't even notice the nails because they're so soft at that point from the cooking...

7fc82eebafd44badc73c520f44660150

(3275)

on January 29, 2013
at 02:40 AM

I presume I need enough water to cover all the bones so I can skim the scum?

7fc82eebafd44badc73c520f44660150

(3275)

on January 29, 2013
at 02:17 AM

I've always mixed beef marrow and chicken bones. This caveman does not have an evolved pallet. Thanks for the tips!

7fc82eebafd44badc73c520f44660150

(3275)

on January 29, 2013
at 12:04 AM

And, just to be clear: my initial thought was to toss the feet in the pressure cooker for an hour, then strain and toss the solid stuff, and just use the broth. I wasn't planning on eating the feet or anything. Maybe that's why the suggestion was to trim the nails?

7fc82eebafd44badc73c520f44660150

(3275)

on January 28, 2013
at 11:46 PM

And BTW, should I put all the feet in or is this two broths worth?

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10 Answers

best answer

2
61844af1187e745e09bb394cbd28cf23

(11058)

on January 29, 2013
at 01:49 AM

If the beef bones are gritty from being cut, I rinse them just because I don't want the bone dust in the final broth. Otherwise, I embrace my inner lazy caveman and dump it in the pot. I pick up the scum with a slotted spoon and dump it in the trash before I strain. I don't get it all and have never noticed any funkiness from it. If you are only using the feet, I'd use them all, but if you are using a carcass or the beef bones, too, I'd use half. I've ever mixed beef and poultry bones together, so I can't attest to the flavor.

7fc82eebafd44badc73c520f44660150

(3275)

on January 29, 2013
at 02:17 AM

I've always mixed beef marrow and chicken bones. This caveman does not have an evolved pallet. Thanks for the tips!

7fc82eebafd44badc73c520f44660150

(3275)

on January 29, 2013
at 02:40 AM

I presume I need enough water to cover all the bones so I can skim the scum?

61844af1187e745e09bb394cbd28cf23

(11058)

on January 29, 2013
at 03:54 AM

Yes...I typically use 2 chicken carcasses, garlic, onion, leeks, whatever herbs I have on hand, peppercorns, salt, and 2 gal of water. My pressure cooker is 22qt, so adjust accordingly.

4
8217bf2e9adbacbb3f4f01ff5add2da4

on January 29, 2013
at 12:42 AM

I see no reason to trim the nails. They may fall off, but when you strain the liquid they get removed. Typically the chicken carcass has been cleaned to such an extent that I wouldn't worry about it. Not sure about how many feet to use in the broth, sorry.

Fd7b128cf714044a86d8bd822c7a8992

(4292)

on January 29, 2013
at 03:10 AM

agreed; I never trim the nails and my chicken feet broth turns out just fine. I actually eat the feet too - I just don't even notice the nails because they're so soft at that point from the cooking...

2
D9e4b265ef308c8cabf847559fd8be2e

on January 29, 2013
at 04:04 AM

My thoughts:

If you are using a pressure cooker, forget skimming. The "scum", which is just coagulated animal fluids and proteins, is formed as the stock comes to a boil. A pressure cooker will be covered at this point. There is nothing inherently bad or toxic in the scum; it's just sort of a byproduct. It won't really affect the flavor. It's an appearance thing. (Consomm?? is made by the complete removal of this denatured stuff).

The feet won't need any special prep. You could rinse them in cold water perhaps. Then throw them in the pot. Same for the beef bones. Fine to cook them together.

Depending on your volume of water, that's a lot of feet! With the beef and half the feet, I'd say a gallon of water for 2 hours 'cause those beef bones will take longer to render than the feet alone.

7fc82eebafd44badc73c520f44660150

(3275)

on January 29, 2013
at 12:41 PM

I up voted because that's the answer I wanted to hear. I hope it's correct!

1
7fc82eebafd44badc73c520f44660150

on January 29, 2013
at 11:44 PM

I read this over at chowhound:

"I clip off the nails because it is not possible to clean under them thoroughly. Even if they look clean, they really are not. Unless you relish the idea of incorporating whatever poop that chickens step in into your stock.

I don't skim, but I do a parboiling to remove impurities which have been discussed many times over on this site and wash them down the drain. It's not about clarity for me but the clean and direct flavors I want. Even if the gunk sinks to the bottom, it still affects the flavor and aroma of the stock after boiling it all together for so long. The difference is huge to me."


Aside from totally grossing me out just minutes before I'm about to eat dinner, what are your thoughts about the difficulty of cleaning under the nails.

I presume cooking at 250 degrees kills any bacteria, but is there any danger from chicken feces under nails?

I presume that dead pig, cow or chicken has plenty of nasty stuff that really can't be cleaned away perfectly with washing.

Here's the complete thread:

http://chowhound.chow.com/topics/888309

Thanks, Mike

1
4e184df9c1ed38f61febc5d6cf031921

(5005)

on January 29, 2013
at 09:51 AM

I always put the chickens feet in a pan with cold water and bring to the boil, then tip into a colander to strain the water off. I feel that the feet have been wandering about in chicken manure and I like to just clean them up a bit! After this procedure they go into the pressure cooker with whatever bones for added flavour.

Just did chicken feet and beef bones in my pressure cooker. I usually go for 40 minutes but I forgot this time and it cooked for almost 2 hours. I have NEVER had such a gel set!! It was so solid that when I had strained it into a bowl and let it cool I could turn the bowl onto its side and the stock didn't even wobble!!!

Regarding straining - I don't. I'm not aiming to make some crystal clear aspic jelly, but a stock for stews, soups or sipping as is.

0
21a1a131a0674d12ef7cdfca8a192e1f

(50)

on September 29, 2013
at 08:28 PM

Used to clip the nails...when I had more time on my hands. Now I found myself reluctant to make the Chicken Broth just because I dread this procedure which does take some of my already lacking energy... So I just give up on broth all together. But if I knew that its ok to leave the nails on... simple! Question: does anyone know if there is anythingTOXIC that is hiding in the nails? As far as bacteria goes, I can't imagine it surviving 12 hours of stove top simmering... Please advise:-)

0
Ac1be7d044a82c85cee039f3435a550f

(150)

on May 10, 2013
at 02:19 AM

I generally don't bother with the the scum/impurities, but I make all my stock in a slow cooker. Dump the whole bunch of feet and a couple of whole carcasses in, drop in some carrots and celery, set it to low, and look at it the next day. I generally can't seem to get my chicken stock to gel up well though, pork works a lot better.

As for the chicken nails... Some days I remove them, some days I don't. Depends on how I'm feeling that day (aka how lazy I am). But when I bother with removing I just take a heavy cleaver and lop the ends off, way faster and cleaner than trying to pry them out.

0
E3d55ee52bdbb83e431822b4ba58161a

on May 09, 2013
at 10:02 PM

You may laugh but before I cut the nails off my chicken feet I remembered I a stainless steal pair of dog nail clippers. I don't think I have ever used them but I cleaned them just the same. They worked AWESOME for clipping the feet at the 1st knuckle. They are now my designated chicken feet clippers. I think you can even pick up a pair at most dollar stores these days. Thanks for all the info I found from everyone's comments, it was very helpful!

7fc82eebafd44badc73c520f44660150

(3275)

on May 10, 2013
at 01:16 PM

I've incorporated many new habits in my pursuit of paleo. Giving my chicken stock a pedicure will not be one of them !!!

0
Ed7403e397077dd1acdbf25c7f6e56ce

on January 30, 2013
at 04:56 AM

Dry roast everything that's going into your stock until it gets nice color. Carrots, celery, onion, feet, marrow bones. You'll be glad you did. Makes great flavor.

0
19ff515e8ec02d95e8f2cf68c3ec1373

(1207)

on January 29, 2013
at 05:06 AM

Okay in traditional French stock making you never bring it to boil. However you may do a quick boil of chicken feet, trotters, certain veal bits to burn off impurities that will cloud your stock. To the French a cloudy stock is an ugly looking and an ugly tasting stock. Now with a pressure cooker you are gonna boil, but the increased maillard reactions (taste) offset the lack of clarity that's traditionally expected.

I highly recommend you do a quick boil of these feet. Then trim, allowing more gelatin to become incorporated. Then pressure cook. Great cooking takes time. Rise to a higher standard! Impress girls!

19ff515e8ec02d95e8f2cf68c3ec1373

(1207)

on January 29, 2013
at 02:20 PM

I think it taste bad but I am sensitive also _impurities_.

7fc82eebafd44badc73c520f44660150

(3275)

on January 29, 2013
at 12:45 PM

Do the impurities actually taste bad? I don't care about the color because I'm adding the marrow beef bones. I'm going for maximum nutrition.

7fc82eebafd44badc73c520f44660150

(3275)

on January 29, 2013
at 12:44 PM

Btw kelleil, if the girls saw me trimming chicken feet nails and skimming scum, they would probably go running in the other direction !

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