Lunch today

2015-03-06 - Chicken Feet Pot2015-03-06 - Chicken Feet

Dairy prices are down, venison keeps falling, electricity is up and the courier companies are screwing us left, right and center, so here at Back Yard Farmer we are not wasting anything.  We have worked out using almost everything from the garden and are now working on using every part of the back yard chickens, starting with what we always discarded, the feet. I have often eaten chicken feet, mostly in some Asian restaurant, and the very best I had was on a recent business trip to Qingdao, China (along with an assortment of scorpions, tasty bugs and larvae like things – the food of the future). Strange how Chinese food does not taste as good in restaurants outside China. The same goes for Italian food, I suppose, unless one cooks oneself, so, here is Mrs BYF’s version of chicken feet – delicious although the cook was a bit squeamish to start off with.

Zampe di Gallina 

Chicken Feet Arrabiata  (Arrabiata means angry – so this is quite hot)

4 chicken wings or any other part of the chicken that is not dry white meat, skin on

6 to 8 chicken feet, nails removed (I had to do that myself, Mrs BYF baulked)

1 piece of fresh ginger just bigger than a thumb finely chopped

4 cloves of garlic finely chopped

1 large red chilli or as much as you can take, finely chopped

1 litre of chicken stock

small handful of parsley and sage finely chopped

4 table spoons of olive oil

1 cup of wine, red or white

Pre heat the oven to 200 deg

Use a cast iron pot with a close fitting lid, big enough to take all the chicken. Heat a tablespoon of oil in the pot and brown the chicken pieces well on all sides. Remove and add the feet,  cook on medium high for a few minutes. Remove the feet. Add the rest of the olive oil to the pot and add the chilli and garlic. Cook until the  garlic is soft but not coloured. deglase the pot with the wine, cook until the wine bubbles.  Add the chicken, feet and all to the pot, and cover the chicken with the stock. Bring to the boil on the stove, cover the pot with the lid and place the pot in the oven. Cook for 3 hours, twenty minutes before serving, add the parsley and sage. Eat with polenta.

Do not forget to enjoy this dish with lots of red wine!  ENJOY!


3 thoughts on “HARD TIMES !!

  1. I’ve used chicken feet to make stock before and boy was it the most solid stock I’ve ever seen! Nice use of the feet to make a meal though. I’ve eaten chook feet in Hong Kong but the preparation for stock I found a little to macabre to want to make a meal from them. Well done you!

    • Good opn you for trying – most people I know would not give it a go. I must say it is not my preferred meal for every day, bur once in a while it is good. The gelatin i the feet, really make a thick stock, but very flavorsome

  2. You have to factor in the excitement of eating someplace other than the familiar and you being on ‘holiday’ into the equation when you weigh up the flavour of ‘holiday food’. Atmosphere plays a huge part in your dining experience. Eating chook feet at home that you have had to kill yourself and prepare is a lot less romantic than having someone else do all of the work in an exotic environment ;). Excellent frugality and something that I have come to expect from this lovely blog. Well done on using as much of the animal as you can 🙂

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