Domestic chickens are the most populous bird in the world, having eclipsed 25 billion in 2023. However, depending on where you are on a map, some parts of the poultry are more in demand than others. In the United States, shoppers tend to favor the breast over the rest, according to Statista. Meanwhile, countries like China, Korea, the Philippines, Vietnam, and beyond prize an appendage that your average American butcher shop might not put on display — the feet.
Though they might look meaty, chicken feet are mainly an amalgam of skin, tendon, and bone. Known in China (and listed on your local dim sum menu) as “phoenix talons” or “phoenix claws,” they have a unique gelatinous texture or kou gan, that makes them well-suited to flavorful sauces. As for the flavor without sauce, its decidedly more subtle (less chicken-y, if you will) than other parts of the bird.
While guiding a reticent writer for The Guardian through a dim sum feast that included chicken feet, the British food historian and chicken feet enthusiast Fuschia Dunlop (whose book “Invitation to a Banquet” explores the sprawling history of Chinese food through some of the countrys landmark dishes) gave the following advice: “Try to feel them as well as taste them.” As Dunlop knows, the preparations and occasions for eating chicken feet are as varied as any other part of the bird. Indeed, theyve been eaten in China since at least the third century B.C.
Thanks to deep-frying, it makes it easier to separate the cartilage from the tiny bones. To eat chicken feet, it’s best to use chopsticks or your hands to get a good grip on the chicken feet. Remember, don’t eat the bones and nails; the rest is edible.
Blanched, fried, and sauced
Dim sum restaurants are by no means the only establishments that serve chicken feet in the U.S., but theyre a great place to learn about a common three-step method of cooking the appendage, which is nearly ubiquitous in Cantonese dining. One things for sure: Prepping chicken feet this way takes time and skill.
Typically, the first step professionals take is to blanch the feet and prepare them for frying by trimming the nails and drying the skin. Only then are they ladled into a wok of hot oil and cooked until theyre golden brown. A quick cold water bath allows their skin to contract into the coveted wrinkly texture called “fu pei,” or “tiger skin.” Before serving, the cooked feet are simmered briefly in stir-fried aromatics and a flavorful condiment, such as fermented black bean sauce.
Whatever you do, dont skip the blanching. This crucial step not only partially cooks the chicken and helps remove bacteria and other impurities from the raw skin, but it also helps tenderize the cartilage and skin, leading to that signature silky texture.
Health Benefits and Risks of Eating Chicken feet
FAQ
Is it safe to eat chicken leg bones?
Are chicken feet good for bone broth?
Do chicken feet have salmonella?
Are chicken feet safe to eat?
Be mindful of their hygiene and small bones when buying and eating them. Chicken feet are mostly used to prepare soups and stews and may be served as a snack, entrée, or side dish. However, you can find countless recipes online ranging from a classical soup to chicken feet salad, skewers, or fried appetizers.
What type of meat is good for bones?
However, the type of meat that is best for the bones depends on the cooking method and cut of the meat. Lean meats such as chicken and fish are good options for bone health. Additionally, lean red meats such as beef and pork can also be beneficial for bones if cooked using healthy methods such as grilling or roasting.
Why should you eat chicken feet if you have brittle bones?
Eating chicken feet containing collagen can help reduce the risk of developing brittle bones. Many studies have shown collagen can stimulate the cells that create bone ( osteoblasts) and help to maintain a healthy bone structure. Chondroitin and glucosamine are two of the nutrients found in a chicken feet broth that support healthy bone.
Are chicken feet cooked?
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 .