Lately, I’ve been adding chicken feet to my broth. I have a couple of reasons for doing so. First, a lot of my traditional food info sources make a pretty good case for chicken feet improving the broth in a multitude of ways. Second, it’s a move towards more Nose-to-Tail eating on my part. In other words, there is more to a good chicken than boneless, skinless chicken breasts, and if we are going to take the life of a chicken to eat it, we should make good use of as much of the chicken as we can, rather than wasting it. That second part is a work-in-progress for me, but I am making gains here and there.
The chicken feet are pretty clean when I get them but I give them a good scrubbing with a vegetable brush and very hot water, then cut the claws off with poultry scissors or a sturdy knife. I get my feet from my local chicken source, plus extra feet for the freezer, since most of the other customers don’t want them. Asian markets are another source of chicken feet, but I wouldn’t have a clue as to their source or production method, if that matters to you. I have read that Tyson sells their chicken feet to Asian countries because of the limited market in the US. So if you have a market that caters to other cultures, Asian in particular, that might be a good place to ask for chicken feet if you don’t know anyone raising backyard meat chickens. I didn’t have any luck at my local conventional grocery or natural food chains, but you never know. If nothing else, it’s worth asking your at your local meat counter to see him/her look at you like you have two heads.
Chicken feet have a long history in broths the world over, as they are full of gelatin, which is a digestive aid as well as an important component of good, rich broth. But since the 1950s, MSG and lab-created flavor chemicals have made cheap, fast meat flavors preferable to long-simmered flavorful and mineral-dense bones. Americans have increased their consumption of chicken in recent decades, but they also increasingly bought just choice bits and pieces of chicken, often boneless breasts to save time & fat, instead of the whole bird. Is it any wonder that osteoporosis is such a huge health issue these days? I won’t get started on what an abomination I think boneless, skinless chicken breasts are, but those who do think they are the cat’s meow are missing out on a lot of good, tasty, more economical chicken.
There are lots of good reasons to make homemade broth instead of buying it. A slow cooker really helps, as it can cook the broth overnight or while you are away during the day. Broths are really great when you are under the weather, as they are nourishing yet gentle on the digestive system. And if you can manage to score some chicken feet, your chicken broth will be even better.
So, are you still chicken? Now I’m wondering about the heads...
Going Against the Grain
Sunday, February 3, 2008
