I never really saw that chicken feet were available for purchase before, at least that I can remember. Maybe I did see them and my brain did not register it; after all, what normal modern-day brain would consider them to be food.
Your conclusion is correct. I did buy some, as evidenced by one of them posing on my plate for a photo. “But WHY?”, you may ask. Answer: They make good bone broth, and I like good bone broth.
A crockpot full of chicken feet. Admittedly, they are pretty creepy. What lengths I will go to for health. However, they are an inexpensive way to obtain many good nutrients like glucosamine, chondroitin, amino acids like glycine, calcium, as well as other macro and trace minerals. These nutrients are great for bone and joint health, for healing a leaky gut, fighting off colds and flu’s, and a bunch of other compelling reasons to consume bone broth. If you haven’t already, check out my recipe for Bone Broth.
This time I plan on cooking the chicken feet in the crockpot with some celery scraps for about 12 hours. I cannot wait to taste the goodness.
Addendum: The results were extremely gelatinous, which is a good sign of nutritious awesomeness. The taste was wonderful as well. And I want to report that the chicken feet at Whole Foods is $2.99 a pound as of this writing. Some people inquired about adding vinegar. I always use apple cider vinegar with the “mother”, like the Bragg brand. I add 2-3 tablespoons for a crockpot full. It aids in leaching out the minerals from the bones thereby making the broth that much more nutrient-dense.
And did you know…