Preparing Chicken Feet

Directions

• Sort & thaw: Use fresh or fully thawed feet. Discard any with strong off-odors or torn skin.
• Trim nails: With kitchen shears, snip off the tip of each claw at the first joint. (This improves presentation and avoids sharp bits.)
• Rinse well: Rinse under cold running water, gently rubbing to remove surface debris.
• First blanch (to clean + loosen outer membrane): Boil a pot of water. Add feet; boil 3–5 minutes. Drain and immediately shock in ice water 2–3 minutes. Peel outer yellow skin (if present) After shocking, the thin yellow membrane and any callused pads on the soles will peel off easily. Use a paring knife to help lift stubborn bits. Rinse again.
• Soak 10 minutes in fresh water. Rinse and drain.