best recipes for frozen chicken feet–frozen chicken feet for sale
Frozen chicken feet can be used for many delicious recipes, including flavorful broths, braised dishes, spicy stews, and crispy fried appetizers. The key preparation step involves thawing the feet, removing the nails, and blanching them before cooking in the final recipe for frozen chicken feet for sale.
Korean Spicy frozen Chicken Feet Stew/frozen chicken feets brazil
Main Ingredients
20 chicken feet
1 cup bean sprouts
3 tbsp mirin
800ml chicken stock
6 slices fresh ginger
6-7 dried chillies (soaked and deseeded)
2 tbsp oyster sauce
2 tbsp hoisin sauce
3 star anise buds
1 cinnamon stick
2 tbsp Korean chilli powder
2 tbsp cooking oil
3L ice water
Sea salt
Green chilli (sliced, for garnish)
To Prep
Clean and trim frozen chicken feet for sale.
Rub the raw
frozen chicken feet for sale with sea salt and let sit for about 15 mins.
Rinse with tap water and drain in a colander.
To Cook
Heat cooking oil in a pan on high, fry the chicken feet until they are lightly brown.
Plunge the fried chicken feet into ice water and let sit for about 1 hr. Drain and set aside.
Heat chicken stock in a pot with ginger slices.
Add the chicken feet and all the remaining ingredients, except spring onions, and mix thoroughly.
Cover and let simmer for about 15 mins.
Remove cover and simmer until the chicken feet are tender.
Stir from time to time to coat chicken feet as the sauce reduces.
Add more chicken stock if required and adjust the seasoning according to your taste.
Add in the bean sprouts 1 min before removing from heat.
Garnish with green chilli and serve.
Tips
You can store the chicken feet in an airtight container in the fridge and reheat the next day before serving
frozen chicken feet for sale stew recipe with potatoes and onions
frozen chicken feet for sale STEW
You will need :
Cleaned chicken feet
Potatoes
Onions
Robot peppers
Oil
Salt
Spices of choice
Tomato paste
In a pan/pot add oil, chicken feet, salt, 1 chicken stock cube, a little bit of water & cook over medium heat
Fry for about 2mins when the water is finished
Add your spices & mix
Add onions & peppers
When cooked add tomato paste & mix
Then add water & leave to simmer
I add water that covers the feet
10mins before it’s cooked add your vegetables, potatoes and carrots
Mine I served with rice
Nutrient-Rich
frozen chicken feet for sale Bone Broth/Stock
Making a gelatinous bone broth is one of the most common and healthiest uses for chicken feet, as it is packed with natural collagen, glucosamine, and protein, which are beneficial for joint and skin health.
Ingredients:
1-2 lbs chicken feet, cleaned
1 large onion, quartered
2-3 carrots, roughly chopped
2-3 celery stalks, roughly chopped
Garlic cloves, ginger slices, bay leaves, peppercorns, and fresh herbs (e.g., thyme)
Water (enough to cover all ingredients)
Instructions:
Blanch the cleaned chicken feet in boiling water for 5-10 minutes, then drain and rinse under cold water to remove impurities.
Place the blanched chicken feet and all other ingredients in a large stockpot or slow cooker.
Cover everything with cold water.
Bring the mixture to a boil, then immediately reduce the heat to a very low simmer. Partially cover the pot.
Simmer for at least 4 hours (up to 12-24 hours in a slow cooker for maximum extraction), occasionally skimming any foam from the surface.
Strain the broth through a fine-mesh sieve or cheesecloth and discard the solids.
Once cooled, the stock will likely gel in the fridge, indicating its rich collagen content. Use it as a base for soups, stews, or for cooking grains.
. Healthy Steamed or Braised Frozen chicken Feet for sale
Steaming or braising avoids the added fats associated with deep-frying while infusing the feet with flavor.
Ingredients:
1 lb chicken feet, cleaned and blanched
Garlic, minced
Ginger, sliced
Low-sodium soy sauce, oyster sauce (low-sodium), rice wine, and hoisin sauce
Aromatics like star anise, a cinnamon stick, or red chili (optional)
Chicken broth or water
Instructions:
After blanching, marinate the chicken feet in a mixture of the soy sauce, oyster sauce, rice wine, hoisin sauce, garlic, and ginger for at least 30 minutes.
Transfer the marinated feet to a heatproof dish and pour in enough chicken broth or water to keep them moist while cooking. Add any extra aromatics.
Steam the dish over simmering water for approximately 1.5 hours, or until very tender.
Alternatively, you can braise them in a pot or wok, simmering on low heat until the skin is tender and the sauce has reduced/thickened.
Garnish with fresh cilantro and chopped green onions before serving.
Simple Braised
frozen chicken feet for sale Recipe (Adobo Style)
This recipe is adapted from a Filipino adobo style, which is straightforward and flavorful.
Ingredients
1.5 lbs (about 680g) chicken feet
1/2 cup soy sauce
1/4 cup vinegar
3 cloves garlic, crushed
1 tsp whole black peppercorns
2 bay leaves
1 tsp brown sugar (or to taste)
Water, enough to cover the feet
Optional: fresh chili peppers for heat
Instructions
Prepare the chicken feet: Use kitchen shears to snip off all the nails from the chicken feet. Rinse them thoroughly under cold running water to remove any dirt or debris.
Blanch (optional but recommended): Place the cleaned feet in a pot, cover with cold water, bring to a boil, and simmer for 5-10 minutes to remove impurities. Drain and rinse the feet well.
Braise: In a large pot or Dutch oven, combine the chicken feet, soy sauce, vinegar, crushed garlic, peppercorns, bay leaves, brown sugar, and enough water to just cover the feet.
Cook: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 1 to 1.5 hours, or until the chicken feet are very tender and the skin is soft and gelatinous.
Reduce the sauce: Remove the lid and increase the heat to medium-high. Continue to cook, stirring occasionally, until the sauce reduces and thickens into a glaze, about 3-4 minutes.
Serve: Remove the bay leaves and serve hot, perhaps with steamed rice.
For more specific variations like dim sum style or South African curried feet,
How to bake Frozen chicken feet?
Grill the
frozen chicken feet for sale for 10-15 minutes, turning occasionally until crispy and slightly charred. Oven Method: Preheat your oven to 400°F (200°C). Place the marinated chicken feet on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until they are crispy and golden
To bake chicken feet, they must first be thoroughly cleaned and often blanched or boiled to make them tender. The baked style can vary from a simple, crispy snack to a tender, sauce-absorbed dish, but the most common method involves pre-cooking and then roasting with seasonings.
Preparation Steps
Clean the feet: Wash the chicken feet thoroughly with cold water. Use a sharp knife or kitchen shears to trim off the toenails. Some sources also recommend washing with vinegar and water.
Blanch/Boil: Place the cleaned feet in a pot of water and bring to a boil. Simmer for 5-15 minutes to remove impurities and soften the skin, then drain and rinse clean.
Dry: Pat the chicken feet very dry with paper towels. This is a crucial step for achieving crispy skin and avoiding oil splatters during cooking.
Marinate: In a bowl, toss the chicken feet with your choice of seasoning. Popular options include:
Soy sauce, garlic, ginger, and star anise for an Asian flavor profile.
Olive oil, salt, pepper, Italian seasoning, garlic powder, onion powder, and paprika for a Western-style bake.
Barbecue seasoning for a smoky flavor.
Marinate for at least 30 minutes, or preferably overnight for deeper flavor.
Baking Instructions (Crispy Method)
Preheat Oven: Preheat your oven to a high temperature, around 400°F (200°C) or 425°F (220°C), as a higher temperature helps crisp the skin.
Arrange: Line a baking sheet with parchment paper or a wire rack for better air circulation, and lightly oil it. Spread the chicken feet in a single layer, ensuring they are not overcrowded.
Bake: Bake for 20-25 minutes (at 400°F) or 35-40 minutes (at 425°F), flipping them halfway through to ensure even cooking.
Finish: The chicken feet are done when they are dark golden brown, crispy, and the juices run clear. Garnish with fresh parsley or green onions if desired.
For a more tender result (often used in stews or braises), the initial boiling time can be extended to an hour or more, followed by a shorter bake or simmering in a sauce until fully tender.