Chicken feet
The cleaned lower parts of chicken legs of skin, cartilage and small bones, giving a rich gelatinous stock, for aspic, Asian-style braising and thickening soups.
Chicken feet are the lower parts of chicken legs cleaned of skin and claws, consisting mainly of skin, cartilage, tendons and small bones, giving a very rich gelatinous stock when boiled. They are long-boiled for aspic and jellied dishes, braised in soy sauce with spices Asian-style (dim sum), steamed, grilled and done in a spicy marinade and used to thicken soups and sauces.
Calories, proteins, fats and carbohydrates per 100 g of product
Chicken feet, Boiled: Calories 215.0 kcal, Proteins 19.4 grams, Fats 14.6 grams, Carbohydrates 0.2 grams per 100 g of product.
Recipes with this ingredient
Chicken aspic is a traditional dish of Russian cuisine, loved for its tenderness and rich flavor. Its roots go back centuries when peasant women found ways to use all parts of the bird, turning them into a fragrant delicacy that melts in the mouth. Slow cooking of chicken with feet and wings reveals the depth of the broth, giving it a natural jelly-like structure. The aspic sets into a transparent mass containing fibrous, juicy meat and pieces of sweet carrot. It is served with spicy mustard and horseradish, creating a harmony of flavors – tenderness, saltiness, and spiciness. This dish not only decorates the festive table but also warms the soul, remaining a symbol of home comfort and traditions.
9
10
300
Recipe by Nikolay Bobrov, brand chef of the Tunguska restaurant.
18
15
200
Chicken feet are to Chinese cuisine what frog feet are to French cuisine. A delicacy valued not so much for its taste as for its jelly-like, slightly sticky texture and ability to absorb the flavors of spices. The starch breading provides the feet with a thin, golden crust, the garlic adds flavor, and the sauce mixture creates such a rich-tasting gravy that after two minutes of sucking on the phalanges and bones, you already forget that you're eating feet.
10
1
80
This soup requires specific parts of the chicken - legs and bones for the broth, and the thigh for the dumpling filling. Recipe by Lucky Izakaya Bar chef Andrey Krasov.
19
12
140
