HOME > Chowhound > Home Cooking >
What's your latest food quest?

Is it really necessary to declaw chicken feet for use in stock

Eric_Cartman Jul 4, 2012 04:57 PM

Im sorry. I dont think i will ever get used to chicken feet which creep me out. The less I have to handle them the better. Im not sure if there is really any purpose to declawing them if im just going to discard them after use.

  1. jpr54_1 Jul 5, 2012 12:18 PM

    I never remove nails-

    the feet make my jewish homestyle chicken soup taste great
    what is missing r the nahala (Eggs-that used to come with chickens)

    the dogs r getting one of the best parts of the soup
    soup chicken,veggies and feet

    1. greygarious Jul 5, 2012 11:13 AM

      I don't declaw them either and for what it's worth, after straining the stock I give most of the solids to the dog(s), as long as the bones have cooked long enough to crumble when squeezed.
      The dogs have never been injured by eating the cooked feet including the claws.

      1 Reply
      1. re: greygarious
        hotoynoodle Jul 5, 2012 01:31 PM

        i used to roast chicken feet til brown and crispy, claws and all, as a treat for my dog. he LOVED them.

      2. e
        emu48 Jul 4, 2012 10:18 PM

        Chicken feet from a store are quite clean. If you ever have a fresh-killed chicken, you have to process the feet yourself. Very easy. Just detach and pour boiling water over them. Then the dirty exterior skin layer slips right off. it looks and feels like a newly shed snake skin. You're left with perfectly clean chicken feet that have never touched the ground, suitable for soup stock or turning into one of the greatest of all dim-sum dishes.

        2 Replies
        1. re: emu48
          Eric_Cartman Jul 5, 2012 08:20 AM

          THANK GOD! I have the container covered in my fridge because I dont like looking at them.

          1. re: Eric_Cartman
            Hank Hanover Jul 5, 2012 10:06 AM

            I would keep them frozen in little baggies to throw into stock. Just use 1 or 2 with the other bones and meat. I wouldn't use all of them at once. 1 or 2 will make sure you have a gelatinized stock.

        2. Hank Hanover Jul 4, 2012 10:07 PM

          Finger nails are made of collagen which is what you are after. Don't declaw for stock.

          1 Reply
          1. re: Hank Hanover
            hotoynoodle Jul 5, 2012 08:29 AM

            this. as long as you are buying from a market and not just killing your own, just toss the whole batch in the pot. i use feet, heads and backs for chicken bone broth.

          2. r
            rasputina Jul 4, 2012 09:13 PM

            I never have.

            1. ipsedixit Jul 4, 2012 08:56 PM

              I never declaw for stock.

              1. JoanN Jul 4, 2012 05:49 PM

                I've always assumed it was a cleanliness issue, that nasty stuff was more likely to get stuck in the claw. But I've never trimmed them and never had any problems with my stock.

                1. Veggo Jul 4, 2012 05:25 PM

                  They do end up very clean after the process, which is of small consolation to you and even less to the chicken. I recall a woman boarding the train I was riding at one of the many stops between Nuevo Laredo and Monterrey in 1971, selling her chicken tacos in a basket, and I was delighted to see a food vendor as I was so hungry. But seeing a whole chicken foot dangling from a taco was a turn-off and I waited until the next train stop.

                  Show Hidden Posts