We are comfortable with seeing boneless chicken thighs and skinless, boneless chicken breasts in the supermarket. And yet, when we stumble across boneless chicken feet our minds are blown. From the labor or the machinery needed to de-bone these feet to the possibilities of cooking with them. Puffed chicken feet just became that more do-able. They will perfect for the enrichment of sauces, from the infamous chicken foot sauce to a decadent meaty noodle broth. Braising, stacking, chilling, and chipping chicken feet is an option. Pressure cooking and then grinding the feet into a ragout for pasta. Even smoking, braising, cooling, and frying for a play off of our cold smoked fried chicken is now within reach. Removing a difficult step in a process opens up the possibilities of an ingredient.
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