stock

It worked!

Would I do it again?

Probably.

I used this recipe – it’s pretty much the first thing that pops up when you google “chicken feet.” Good recipe, simple, easy to follow. I had some nice veggies.

But I’ve gotta tell you, that first step, that initial boil – it’s pretty foul. It made the whole kitchen smell like slaughter. Maybe it’s because I’m familiar with the smell of the scalder, with the scent of singed feathers. But to sit there smelling it boil, and then having to peel the stiff yellow skin from the pale grey feet – it was gross. And this is coming from a person who has an exceptionally high tolerance for gross.

The resulting stock, however, is beautiful. It smelled unbelievable while it was reducing and gelled up right away.

Worth it?

We’ll see. I haven’t eaten any yet.