- (1 package) Chicken Feet
- (1 bundle) Sage
- (1 fresh sprig) Rosemary
- (1/2 bundle) Garlic Head
- (1 Tbsp-ish...) Kosher Sea Salt (Coarse)
Preparing chicken feet:
- If your chicken still have the outer membrane, we will need to remove it - In a stock pot, add chicken feet, apple cider vinegar, and enough water to cover the feet.
Bring to a boil, then reduce to simmer for 10 minutes.
Strain and blanch the feet in cold water, allow to cool then remove membranes.
Chuckin' it in a pot:
- Whip out your cauldron- er, I mean ... pot. I use my double boiler for this particular recipe. Maybe it's the spooky vibes...
Add the chicken feet, sage, rosemary, 1/2 garlic head and 1 Tbsp or so of kosher sea salt.
Fill your pot with water to the max fill line, and put the lid on.
- Bring to a boil, then reduce to simmer for 2-4 hours adding water and removing foam as needed.