CHICKEN FEET STOCK Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: About 2 lbs fresh chicken feet
2 large carrots, cut in half
1 onion, cut into wedges
2 ribs of celery including leaves, cut in half
1 bay leaf
A few peppercorns
Salt
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Directions: |
Directions:Clean and boil chicken feet for 5 minutes. Drain and rinse in cold water; pat dry. Peel off yellow skin layer. Cut off claws and any patches of rough skin in the pad. Place feet in a large pot and cover with 1 inch water. Add vegetables and spices. Simmer for 2 to 3 hours. Strain stock through cheesecloth; discard vegetables. Feet may be eaten or discarded. Simmer strained stock another 1 to 2 hours; it will jell when cooled. Use with chicken soup recipe or store in the refrigerator in quart jars.
Helen Hopp Wolf
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Personal
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Personal
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FAMILY STORY - CHOPPING BLOCK
Nina said, "Paul Hopp gave me Grandpa Con Hopp's chopping block for butchering chickens and ducks. We had stopped to visit Paul on our way home from Spokane. As we were reminiscing about Grandpa and Grandma I had mentioned that I had been given a bag of chicken feet with which to make broth. He showed us the section of log that Grandpa used for butchering and then he asked if he could give it to me. I felt loved and honored."
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