Cultivating resourcefulness, thrift, and community
Wednesday, July 24, 2013
Eating Homegrown Chicken: The Unfamiliar Parts
Little Sister figuring out how to eat a chicken foot
In the past when we have butchered chickens I have always thrown out the chickens' feet and comb. This time we saved them and I stewed them along with the liver and the necks. Even if nobody wants to eat the feet they are a great addition to the stock pot. They eat chicken feet a lot in Mexico but I don't think I've ever seen them here. My sister-in-law likes the comb fried but I just stewed it along with the other parts this time and she said it was still really tasty. I wasn't sure what the kids would think of the feet. All of the other parts just look like meat but a chicken's foot just looks like a foot. Or a hand. (Mr. Chanclas' aunt served chicken feet to her grandchildren once and they said, "We wanted feet! Not HANDS!")
Big Sister was definitely grossed out by the feet but kept her mouth shut. Little Sister was the first to ask for one and she started in on it like she would a drumstick or a wing. She liked it. Then Brother scarfed down two feet and tried the comb and liver, too. He liked the comb and liver but he loved the feet. I love my little barbarian.
Brother with his first foot
All done! Delicious.
My friend Erin who helped us with the butchering took home a chicken and made chicken soup. She said the stock was amazing and the meat was really good, too. She made pate with the chicken livers and declared them excellent. I'm definitely going to make pate with mine next time.