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

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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.

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  1. 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.

    1. 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. I never declaw for stock.

        1. I never have.

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

            1 Reply
            1. re: Hank Hanover

              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. 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

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

                1. re: Eric_Cartman

                  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. 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

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

                2. 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