Chicken feet are cooked and eaten in many countries. After an outer layer of hard skin is removed, most of the edible tissue on the feet consists of skin and tendons, with no muscle. This gives the feet a distinct gelatinous texture different from the rest of the chicken meat
They are eaten so frequently that they’re often more expensive than actual chicken meat. In fact, the domestic poultry industry can’t keep up with demand. chickens feet just one part of an international wrangle over poultry imports. China imports nearly a billion dollars worth of poultry every year.
What do people do with it?
This makes them fully packed with high levels of protein, calcium, collagen, and cartilage that are easily absorbed by our bodies when turned into broth. In fact, it has about 70% collagen! This makes a chicken foot broth excellent for muscle and joint pain, illness, and minimizing arthritis.
How long should I boil feet?
Bring it to a full boil, for 5 to 8 minutes. Then drain off the water on the strainer basket. 3. Heat up plenty of cooking oil in a pan, add boiled chicken feet, cover the pan with a lid, and fry until golden, 25 to 30 minutes.