Oh have a drink and start clipping.
clink! :)

Well..that's been there atleast a week...LOL you are behind the 8 ball...LOL

Better get to loppin off those toes!

teehee

Take pictures....or I might not believe you! :))

Nancy

OMG, Peppi! Are you actually gonna DO IT?

EEEEEEWWWWWWWW!

Linda

Ah Ha! You found them then?
More pictures for sure...don't forget the pink nail polish!

LOL Peppi!! I read and really enjoyed that thread, however most of the posts would not fall into the enabling to make that stock category for me. They would fall into the running for the hills from making that stock category. i would love some of that stock. I just don't think I will be making any.

-Robin

Done! Pics to follow. And it truly is the best I have ever tasted. No salt and full of flavor. I would do this again in a heart beat.

Peppi

She has gone to the dark side.....

Oh Peppi, Why am I not surprised....I'm still wavering if I would/could do it.

I would paint the nails and take a picture for laughs...maybe.

Alrighty then, where are the pix?

Huuummm, I posted Sunday and I'm noticing no post. You will have to trust me, I said something profound, cleaver, and encouraging. unlike my normal postings.size>

What did you make Peppi?

If I find the feet and time, I'm going to make feet broth too.

Feet broth, LOL! And Eeew! I'm happy to hear that your feet broth came out good Peppi - now where are them pitchers?!

Sharon, I have found the light, not the dark side. This is the best broth/stock I have ever had, I kid you not. For those the wrinkled their noses (or gagged), I say Get over it!

Here are the photos to prove I really did it.

Dilly got tired of waiting for his taste, so he went and had a beer.

Karen, which color?

The full haul was more than you see here. I have 2 pints in the freezer for use soon. I saw no reason to can it.

Peppi

"Dak Pal" - you went to a Korean market for these Peppi? Cool.

OMG that picture of the impending manicure will be a CF classic!!!

OMG Peppi I love that pre manicure picture, as Gina says this will be a CF classic!

What a hoot, hats off to you but I'm wearing gloves if we should ever (and I hope we do) meet! LOL

,,,uuuuh.....um.....yeah....
They look so....sort of human-ish.....and so dragon like....
I think I could write a horror movie featuring chicken feet....and perhaps an antihero that sometimes morphs into chicken feet for hands....or maybe one that always wears shoes....until one night a beautiful temptress with a feather boa lures him into bed and discovers his awful secret when he removes his shoes...
Or a trmptress who has chicken feet and displays them proudly in ther Manolo Blahnik or Jimmy Choos!

But I sure could eat the soup....and perhaps if I didn't live in white bread Iowa, I might make some....next year!!
Linda C

Peppi How many feet did it take to make that pot full? Or should I ask how many pair of feet to make feet broth or is it "foot broth"? Did you cut off the corns/callouses? I just don't know the proper lexicon for this ...stuff. But it sure looks good, well except for the toe nails.

Gina, I have an H Mart near me, and several smaller Asian markets. I love shopping there and the Balic ones. It braodens my choices, that for sure. Where else can I find a beef tongue in this white bread urban city?

Sharon, no gloves needed.

Linda, be careful, I may have a frozen gift for you in two weeks....

Cathy, that was 2# of chicken feet plus about 4 whole carcasses from roast chicken dinners. I trimmed the nails but didn't really see any callouses to trim. Total simmer time was about 5 hours, 4 with the lid just cracked open and the last hour fully open to reduce. It gelled beautifully too.

Next time I will try it in the pressure cooker and see if this gives the same results only faster.

Peppi

Peppi and Kathy, wow. just wow.

LOL @ the nail polish pic!!! Still not sure I could do this but y'all are kind of convincing me it might be worth it.

I thought that was a real bottle of BL that Dillon was holding.... until I took a second look and saw the tags on the bottom of the bottle...lol! Lucy would down, really tear that up in about two minutes.

David

O-M-G

LOL

Good job Peppi! It does look rich...

I'm almost glad there is no where to buy chicken feet that I know of up here...;)
If there was, I could do it, I'm not the least bit squeamish. I used to help my DM clean chickens...way back when..... I was the one pulling the innards out.

Nancy

Forgot to add....

What I am wondering is....
Figuring 4 nails per foot...and 2 "foots" per bird....now many nails are there in 2 pounds of chicken feet? And what did you use to clip them....did you clip off the whole "joint" or just trim the nails?...AND what did you do with those chicken toenails? Put them down the garbage disposer???
Reminds me...I need a pedicure....
Linda C...still ewww-ing!

O-M-G is right! If I could find some chicken feet I'd paint their little fingernails...then feed them to the fish in the river. Oh Peppi...I wish I could get over it. You just need to come to LA and bring me some...but don't tell me anything about it.

I'm sharing this with DH. LOL! He said "In the south we eat worse than that!" We are so laughing. Not because of the yummy stock but because it is so freaky looking.

That was reallllly funny! hahahahaha!!!

I just have to tell you that I haven't laughed that hard is such a long time!! You are all too funny!!

Why did the chicken cross the road?
To get away from Peppi?

That is the best pic, those clippers, ROTFL!

Cute Dilly!

DH too, I don't get him to look at these posts very often, but starting with the first one and not this, he too is laughing. Too silly. And, what's the answer to LindaC's math question?

Bubbe

Love, love, love it! Please post again if you use a pressure cooker - how long would you cook under pressure? When I use chicken to make food for Brockley, I cook just the chicken and water first in the pressure cooker - it makes crystal clear broth. I'm assuming you would then reduce it in an uncovered pot.

Did you boil the feet, then pedicure them and change the water?

I buy a lot of my produce at HMart, it's one of my favorite stores but it's about a 45 minute drive. I probably shop there twice a month.

Yep - chicky feet are on my list.

Lee

A pressure cooker, now THERE is a good idea....

Lee, I followed the instructions from the link in the original post: boil, drain, pedicure and back into the pot with veggies, plus about 4or 5 roast chicken carcasses from my freezer. Six to seven hours later, I was done.

I am hoping that the PC will speed this up. I didn't mind the time on Sunday since the weather was so nasty but on a nicer day, I do want to be done faster.

OMG, how, just HOW could I have missed this thread??!!!

See! See! I told you! And all of you thought I was Coo-Coo-For-Coco Puffs! :-)

Peppi, I'm proud of you! I thought I was gonna be the only "Weird Chicken Feet Chick" on the CF.

You warm my pink, unmanicured heart!

Did anyone say if the stock/soup could be frozen? I know the egg drop soup wouldn't work.

In my quest for chicken feet, I was made fun of behind my back! They didn't know my friend was Spanish. I finally found chicken feet at Bravo, a Spanish super market.

Peppi, Can I borrow you clippers and polish? Mine look different than yours. Maybe because yours are Asian and mine are Spanish.

To Jessy's question...can we?

I freeze homemade stock all the time. Never made it with chicken feet, but broth is broth one would think! I never remember to thaw ahead of time, so usually end up microwaving to thaw.

Deanna

Sure, freeze the stock, it's fine. I do it all the time and when I have home grown chickens I always toss the feet into the stock.

Peppi, I just love that "pre-manicure" picture, I'm still grinning.

Nancy, I'd gladly clean out the innards, I hated plucking those wet nasty feathers!

Annie

Oooh Cathy, lucky you, I'm not sure when I can get to the Asian market. I'll be watching for your post on the stock.

Lee

Amazing! I'm not sure which is more daunting- the pedicure or the 6-7 hours of prep time! I guess you need a snow day to get that accomplished! LOL! It does look great!!

bump

Peppi,

Thanks for some levity! I was doing a search for 18 hour bread when this link came up and NO WHERE is there a mention of bread!

I raise and process all the chickens we eat-over 75 last year...and those feet take time to clean and definitely make great stock. Unlike your purchased ones, my chicken feet are dissected at the base of the drumstick-so are probably twice as long as the ones you purchased.

Am not sure how you stewed yours-as I have not come across the suggested posting. My main way of making any stock is the ASIAN way: cover all bones,onions, garlic, ginger,etc with water, bring to a slow boil, cover and turn off heat one hour. Bring to boil again, turn off heat and let set one more hour. For unfrozen chicken parts of six months of age or less, two hours tenderizes all. For 1 1/2 year old layers or old roosters (the whole bird or just the feet), I bring to a boil the third time, and let set one hour. I cool and then freeze the broth in 1 or 2 quart paper milk cartons. It's a treasure.

When we lived in a village in China, the farmers sparingly got the most quick heat from their rice straw (fire fuel), and have used this technique for generations. Besides making stock from the poultry feet, the feet are considered a delicacy to eat...often with a soy and fish based sauce...very rich tasting! I have yet to see an English-Asian cookbook refer to preparing poultry feet.

None of the chickens nails were painted! Actually, it was rare to see any Chinese women with nail polish.
cella jane