Many people don't even know the benefits of chicken feet. They are quite rarely found in dishes on the table. Today, chicken thighs and sirloin are more valued, but it turns out that chicken legs can be used to prepare not only a tasty, but also a healthy dish.
Japanese scientists have noticed that chicken foot broth can help lower high blood pressure. This is because this part of the chicken contains the maximum amount of antihypertensive protein.
Chicken feet for joints
In addition to broth, chicken legs are perfect for making jellied meat, since the bones of the legs contain the maximum amount of collagen, which helps the joint ligaments become more elastic. Accordingly, this dish is especially beneficial for older people.
The benefits and harms of chicken feet
Chinese food lovers know that chicken feet are used quite often in their traditional cuisine. They are baked with vegetables, pumpkin, zucchini or in mustard and honey sauce.
The chemical composition of this product includes: vitamins A, B, C, E, K, PP, choline. Chicken feet contain minerals necessary for the human body, such as calcium, potassium, zinc, magnesium, copper, selenium, iron, manganese, phosphorus, sulfur and sodium. The calorie content of chicken feet is about 215 kcal per 100 g of product.
Nutritionists do not advise getting too carried away with these types of dishes because of their high fat content. Once a week will be enough to extract the beneficial properties of this dish.
Chicken feet can only be harmful if they are abused, as well as any other product, since it is known that what is good in moderation.
Calorie content of chicken jellied meat
Jellied meat is a traditional dish for our country. However, due to the labor intensity and relative duration of its preparation, real homemade jellied meat is now a rare guest on our tables. Another reason for this is the high calorie content of traditional beef and especially pork jellied meat.
At the same time, the calorie content of chicken jellied meat is minimal (compared to other types), it is easy to prepare, and in taste it often even surpasses the types of this dish made from other meats.
Chicken aspic and its calorie content
Preparing aspic is very simple, and its calorie content will directly depend on the products included in the finished dish. For example, the simplest chicken jellied meat has a calorie content of only 180 kcal.
The benefits of jellied meat
It is worth noting that the calories in chicken jellied meat practically do not contribute to the appearance of extra pounds. But the benefits of this dish are undeniable: it contains a large amount of natural collagen, which is necessary for the elasticity of the tissues of our body. Its consumption makes the skin soft, helps improve connective tissue in the joints, and also rejuvenates the body's cells.
If you decide to make chicken jellied meat and want to understand how many calories it will contain, consider the following.
The lowest calorie and virtually cholesterol-free is chicken breast jellied meat: 120 kcal.
The highest calorie content of dark meat chicken is thighs and shanks: 210 kcal.
And the healthiest thing will be jellied meat made from wings and chicken legs; if prepared correctly, you practically won’t have to add gelatin to this jellied meat, because it is in these parts of the chicken that the collagen content is maximum.
Rapeseed honey - benefits and harms
Not many people know about the benefits and harms of rapeseed honey, since it is quite rare. This honey is characterized by a light yellow opaque color, a pungent aroma and a bitter aftertaste.
The rapeseed plant is used to feed livestock, but it quickly depletes the soil, so very little of it is sown. For this reason, beekeepers face a rather difficult task. It is necessary not only to process this capricious product, but also to find a place where such rare nectar will be collected.
One hectare of land during the flowering period of rapeseed (from May to June) makes it possible to collect up to 90 liters of honey. But in the end, much less honey is obtained, which is due to its rapid crystallization. After honey has been in the comb for more than 24 hours, it is no longer possible to pump it out.
Rapeseed honey is very susceptible to fermentation processes, so it is very important to follow the rules for its storage. The jar of honey should be in a dark and cool place.
Properties of rapeseed honey
Rapeseed honey is often used for various potent medicines and all thanks to its composition, which is radically different from any other variety.
The beneficial properties of rapeseed honey include the presence of vitamins, minerals, trace elements and biologically active substances. A large number of microelements necessary for the normal functioning of the human body explains why rapeseed honey is useful. For example: iron, iodine, sodium, phosphorus, zinc and potassium.
The particular benefit of rapeseed honey is its beneficial effect on the cardiovascular system. The amount of mineral salts in this honey is similar to the amount of salts in the human body, which means it is ideal for treating many blood diseases and diseases related to the heart and blood vessels.
Speaking about the dangers of honey, it is important to note that honey should be consumed with caution by obese people, diabetics and those who are allergic to bee products.
Miso soup - benefits and harm
For people who are not familiar with Japanese cuisine, the taste properties of miso soup may seem too specific and exotic. However, the benefits of this dish for the body are simply enormous. That is why not a single Japanese dish is complete without miso paste, the main component of miso soup. This ingredient is included even in the diet of children from a very early age, thereby providing the child’s body with all the essential nutrients and vitamins.
Every Japanese very often starts his day with a serving of miso soup, the benefit of which is that, along with the absence of animal products, it helps maintain the energy balance of the entire body as a whole, replenishing the lack of useful and nutritious substances.
Miso soup ingredients
In Japan, there are many variations of soup recipes, however, in any recipe there are three main ingredients, which are: miso paste, dashi or dashi fish broth, and tofu soy cheese. Miso paste itself consists of beans or grains fermented with the help of special molds. In many regions of Japan, rice is used instead of soybeans, but in any case, the end result of fermentation is a thick miso paste.
The benefits and harms of miso soup
The calorie content of miso soup is 66 kC per 100 grams of product. Consequently, miso soup is quite low in calories, which is why it is used as part of many diets.
Along with the fact that the calories contained in miso soup are very small, this dish contains a large amount of protein, which determines its benefits for the body.
Miso soup is not recommended for people prone to various allergies, as well as those who have stomach problems and who are contraindicated in large amounts of salt. When miso paste is fermented, a lot of salt is used, so the product itself contains a high concentration of salt.
Chicken feet are not the most popular product. But many people have no reason to be skeptical about it, because if desired, you can make many interesting dishes from it.
Although chicken feet are rarely used in everyday cooking, they are very healthy. The composition of such a product includes protein, collagen, choline, zinc, magnesium, sodium, phosphorus, calcium, selenium, manganese, sulfur, iron, vitamins E, groups B, PP, K, C, A. The calorie content of 100 grams of chicken feet is about 215 kcal.
The benefits of this part of the chicken carcass are the following properties:
Due to the high collagen content, chicken feet can rightfully be considered beneficial for joints. This unique substance is also part of the tissues of the skin and is responsible for their elasticity and youth. Protein, of which there is also a lot in the product, firstly, is necessary for normal functioning and muscle recovery, and secondly, it is used by the human body as a building material for the formation of new cells. Chicken feet are very nutritious, so one serving of a dish prepared from them will give you energy for several hours, relieve fatigue and satisfy hunger. Studies have been conducted that have proven that regular consumption of chicken feet helps normalize blood pressure. The product strengthens hair, bones and nails. Interesting fact: chicken feet are especially popular and in demand in national Chinese cuisine, and in this country they are used to prepare a wide variety of savory and very exotic dishes.
Important: doctors and nutritionists do not recommend getting carried away with chicken feet and consuming them more than once or twice a week, since the product is quite fatty.
How can you cook chicken feet? So, what to cook from chicken feet? We offer unusual and interesting recipes.
Recipe No. 1
If you prefer exotic and savory dishes, try Chinese-style chicken feet. For this you will need:
500 g chicken feet;
10 g fresh ginger (or about a teaspoon of ground dry);
three tbsp. l. soy sauce;
Art. l. rice vinegar (can be replaced with apple or wine vinegar);
tsp Sahara;
three star anise;
a pair of garlic cloves;
a little salt to taste;
water.
First, rinse and dry the chicken feet well, remove the claws, remove excess skin. Pour water into a saucepan, immerse the feet in it and put them on the fire. This product should be cooked for twenty to thirty minutes. You can salt the water a little, but not too much. Remove the paws and place in a colander to drain the excess broth. Pour oil into the frying pan and heat it. Fry the legs until golden. And be prepared for them to “shoot”, so it’s better to move away from the stove. When the paws are browned, you can pour soy sauce and vinegar into the frying pan. Immediately add the peeled and pressed garlic, sugar, grated ginger and star anise. No salt is added, since saltiness is inherent in the sauce. The paws need to be simmered a little under the lid so that they soften even more. Then fry them to evaporate excess liquid and caramelize. Interesting fact: this dish is often called “Phoenix in tiger skin”, and the surface of the paws actually resembles the skin of this animal due to the texture and darkening under the influence of sugar and sauce.
Recipe No. 2
Experienced housewives know that chicken paws can be used to make rich and satisfying jellied meat. Prepare the following products:
kg chicken feet;
600-700 g of other parts of the chicken carcass, for example, drumsticks or thighs;
bulb;
carrot;
1.5-2 liters of water;
a few black peppercorns;
dill greens;
Bay leaf;
salt.
Start preparing the paws: pour boiling water over them for a few minutes. In this case, the skin will come off and will be easier to remove, just like the claws of a bird. Next, take out the product, cool a little and clean off all excess. Immerse all the legs and other parts of the chicken carcass in a fairly large saucepan, fill with water. After boiling, reduce the heat and simmer the broth for about two and a half to three hours. After about an hour from the start of cooking, place the peeled onion and clean carrots into the pan. There is no need to chop the vegetables. Remove all the ingredients, add spices to the broth and cook for about five more minutes. When the legs and meat have cooled, separate the pulp from the bones and chop. Prepare one large flat container or several servings. Place chopped fresh herbs on the bottom. To decorate and add brightness, you can cut the boiled carrots removed from the broth into circles or shaped pieces and also add them. Then lay out the meat and pour in the broth. Place the containers in the refrigerator overnight so that the jellied meat is completely frozen.
Recipe No. 3
Their chicken feet make an interesting dish with a sweet and spicy spicy sauce. Here's what you'll need for this:
900-1000 g chicken feet;
two or three tablespoons of natural honey;
three tbsp. l. vegetable oil;
five tbsp. l. soy sauce;
Art. l. ready mustard;
a little salt.
Chicken legs should be thoroughly washed, immersed in a pan of water and, lightly salted, cooked for about five minutes. You can remove the claws and skin from the cooled paws (optional, some people like it, especially in a crispy form). Next, make a marinade filling by mixing mustard with oil (leave a little for further steps) and soy sauce. Immerse the paws in this mixture and leave there for half an hour. Line a baking tray with baking paper, soak it a little in oil so that nothing burns. Place the pickled paws and pour in the rest of the filling. Place the baking sheet in an oven preheated to 180 degrees for half an hour.
Recipe No. 4
Paw paw soup will be rich and tasty. You need:
550-600 g paws;
onion head;
dill;
oregano;
a pinch of ground pepper;
salt;
800 ml water;
a little bit of vegetable oil.
After washing and cleaning the paws, you need to thoroughly dry them and fry them in oil until golden brown along with peeled and chopped onions. Pour water into a pan, place the paws with the onion and the remaining oil in it, after boiling, cook for twenty to thirty minutes. Almost at the very end, add oregano, chopped dill, salt and pepper. After just a minute, you can turn off the heat. A simple but tasty soup is ready! As you can see, you can make a lot of interesting dishes from inexpensive chicken feet.
Seeing a large bag of chicken feet in the store, few people understand why they are needed and what can be prepared from them. There is no meat on them. They consist only of bone, tendons and cartilage. It is these components of chicken feet that make them attractive. They make an excellent, golden-colored broth full of nutrients such as glucasamine, chondroitin, collagen and trace minerals. In addition, chicken broth made from chicken feet is an excellent source of calcium.
How to peel skin from chicken feet
In most cases, chicken feet are sold in stores already cleaned of the outer keratinized skin. But if you see paws along with the keratinized layer of skin, do not be alarmed and do not pass by. It is easy to remove at home.
First, the paws need to be rubbed with salt and scalded with boiling water. 
Leave for a few minutes. Drain the hot water completely. 
Then immediately plunge into ice water.
After this, the yellow, keratinized skin comes off very easily.
You can additionally boil the chicken feet for 10-12 minutes. Then drain the water, rinse with cold water and remove the skin.
Then you need to cut off your nails. This is easy to do with a kitchen hatchet.
How to cook chicken feet
After the paws are cleared of skin and the nails are cut off, they need to be rinsed again with cool water and placed in a pan. Fill the paws with water and place on the stove.
When cooking chicken feet, you can add various herbs and spices, which will make the broth even richer and brighter.
Depending on how you will use the chicken broth, add seasonings.
For jellied meat with chicken feet, you can add carrots, onions, bay leaves, black or allspice peas.
For the broth from which you will prepare the soup, you can add celery, parsnips, onions, carrots and other herbs and spices to your taste.
You can add fresh ginger and turmeric to the broth, which is especially useful during the flu and cold season.
To most fully extract all the nutrients from chicken feet, during cooking you can add one or two tablespoons of natural vinegar: wine or apple.
To get a gelatinous broth, chicken feet need to be boiled from four hours to one day. They will cook faster in a pressure cooker - they will be ready in one and a half, two hours.
You can use the paw broth to make soup, add broth when stewing vegetables, or make a sauce with it. Below are two recipes for chicken feet broth that can be cooked for soup or other dishes. You can drink this broth.
Chicken foot broth. Recipes
Simple Chicken Feet Broth
Products:
Chicken feet – 10-12 pieces
Vinegar – 2 tablespoons
Salt - to taste
How to make broth:
Prepare the chicken feet by removing any rough skin. Place in a large saucepan and cover with cold water.
Bring to a boil and skim off the foam. Reduce heat and cook for at least 4 hours. You can leave it to cook overnight.
At the end, add the greens, tied in a bunch or placing them in a bag.
Strain the finished broth and pour into jars.
You can store the broth in the refrigerator for several days.
You can cook any dish from broth, including soup. You can take 1-2 tablespoons in the morning if you have joint problems.
Chicken feet broth with vegetables
Products:
Chicken feet – 450 – 500 grams
Carrots – 1 piece (medium)
Onion – 1 head (small)
Celery – 1 stalk (petiole)
Fresh thyme – 1 bunch
Bay leaf – 1 piece
Pepper – 5-6 grains
How to make broth:
Bring 2 liters of water to a boil. Place chicken legs in boiling water and cook for 5 minutes. Remove foam.
Drain the water completely and rinse the paws with cold water. Remove yellow skin and cut nails.
Place the paws back into a clean pan. Fill with cold water.
Peel the carrots and onions. Cut into several pieces. Also cut the celery into pieces. Add to the pan.
Throw bay leaf and peppercorns into the pan. Bring to a boil and reduce heat. Cook at low simmer for 4 hours.
If foam appears, remove.
Strain the finished broth and pour into jars.
The broth can be reduced further by evaporating the water. To do this, open the lid and cook the broth for another 1-2 hours. In this case, you need to turn up the heat so that the broth constantly boils with the lid open.
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Jellied chicken feet is a budget snack option. Chicken foot jellied recipes: with beef, turkey and chicken
A product such as chicken feet is bought for pets, believing that this part of the chicken is unsuitable for consumption.
In fact, you can make a delicious, rich jellied meat from chicken feet.
In addition, this product contains special collagen, which is simply necessary for people with joint diseases.
Jellied chicken feet - basic principles of preparation
In addition to the paws, beef, turkey or chicken are added to the jellied meat, since there is practically no meat in the paws themselves. It is advisable to use wings, legs or backs of poultry for jellied meat. Jellied chicken feet are also prepared with offal.
First of all, the paws are soaked in cold water for three hours. Then the films are removed from them and thoroughly cleaned with a brush. The paws are placed in a pan, whole peeled vegetables and meat are added to them and filled with drinking water. Cook the jellied meat for two to three hours. Be sure to skim off the foam so that the broth is clear.
After the allotted time, the broth is filtered, the legs are removed, and the meat from other parts of the chicken is removed from the bones and separated into fibers. Transfer it to the broth and put it on the fire again. Add spices and herbs and cook for another forty minutes. Shortly before the end of cooking, add sliced garlic and finely chopped herbs. Then turn off the fire and pour the jellied chicken legs into plates or special forms.
Recipe 1. Jellied chicken feet and chicken
Ingredients
kilogram of chicken feet;
one and a half liters of drinking water;
half a chicken carcass;
five black peppercorns;
carrot;
two bay leaves;
bulb;
salt and spices.
Cooking method
1. Place chicken legs in a deep bowl and completely fill with boiling water. Leave for a few minutes. Thanks to this, cleaning the paws will be much easier. Remove the skin from the paws and cut off the part with the nail.
2. Rinse half the chicken carcass, remove all excess and cut in half. Place the chicken and chicken legs into the pan. Add whole peeled vegetables to this.
3. Fill everything with water. So that it completely covers the meat and cook from the moment of boiling for three hours. The fire should be minimal. Be sure to remove the foam with a slotted spoon.
4. After the allotted time, remove the meat and legs from the pan, add spices to the broth and cook for another five minutes. Add salt.
5. Cool the meat and legs so that you can pick them up. Separate meat from bones. This must be done very carefully so that small bones from the paws do not get into the jellied meat.
6. Discard the onion, cut out stars from the carrots and place them on the bottom of the molds or plates. Place the meat in an even layer on top of the carrots. Pour the broth over everything, cool and put in the refrigerator for six hours. Before serving, dip the pan or plate into hot water for a few seconds and turn it over onto a plate.
Recipe 2. Jellied chicken feet and turkey
Ingredients
one and a half kg of chicken feet;
salt;
kg chicken thighs;
ground black pepper;
turkey wing – 800 g;
two bay leaves;
head of garlic;
ten peas of allspice;
three onions;
carrots – 180 g.
Cooking method
1. Rinse turkey wings, chicken feet and thighs well. Pour boiling water over the paws and remove the skin. Trim the part with the nails. Place all meat products in a saucepan and fill with drinking cold water. Leave for a couple of hours. Then drain the water, remove the thighs, and fill the legs and wings with clean water. Place the pan on the stove and bring to a boil, skim off the foam and turn the heat down to low. Cook for three hours. After this time, add the thighs to the pan, boil, remove the foam and continue cooking over low heat for another two hours.
2. Peel the carrots and onions. Add them whole to the broth. After an hour and a half, add salt and spices. In total, the jellied meat should be cooked for about six hours.
3. When the jellied meat is ready, turn off the heat and remove the meat products. Cool them slightly and separate the meat from the bones. Cut large pieces of meat into pieces. Place the meat in a bowl, add salt and squeeze the garlic into it. Mix. Scoop off excess fat from the broth with a spoon.
4. Place the meat on plates and pour in the broth. When the jellied meat has cooled completely, place it in the refrigerator for several hours.
Recipe 3. Jellied chicken legs and minced meat “Anti-crisis”
Ingredients
chicken feet – kg;
two heads of garlic;
minced chicken – half a kilogram;
allspice peas;
bulb;
Bay leaf;
carrot;
fresh parsley.
Cooking method
1. Soak chicken feet in boiling water for a few minutes and peel off the film. Cut off the claws. Place the prepared legs into a saucepan and fill with drinking water three centimeters above the meat. Place on the fire and boil, skim off the foam and turn the heat down to low. Boil the paws for two hours.
2. Peel the vegetables. Add them whole to the pan. Salt and season with spices. Cook for another three hours.
3. Remove the finished jellied meat from the heat, remove the paws and cool. Remove meat from bones.
4. Place the minced meat in the broth, add salt and cook for another half hour. After this time, add the meat from the chicken feet, chopped garlic and cook for a few more minutes. Mix well and pour into plates or molds. Garnish with chopped carrots and parsley sprigs.
Recipe 4. Cold chicken legs with breast
Ingredients
chicken feet – 800 g;
bell pepper;
two chicken breasts;
finely ground salt;
two onions;
fresh herbs;
ten black peppercorns;
pickle;
four bay leaves.
Cooking method
1. Scald the chicken feet with boiling water, clean them thoroughly with a brush. Remove the phalanges with claws. Place the paws in a saucepan, add water and put on fire. Boil and drain the water. Then fill it again with drinking water so that its level is ten centimeters above the meat.
2. Place on low heat and cook the paws for about five hours. When foam appears, remove it with a slotted spoon. Add bay leaves, salt and peppercorns to the broth. Place the peeled vegetables in the pan, reduce the flame to low and cook for about another hour. Then strain the paws through a colander.
3. Remove the skin from the breast, divide it in half and boil separately, adding the peeled onion and bay leaf to the water. Remove the breast from the broth, cool and finely chop. Finely chop the pickled cucumber and herbs. Mix all the crushed ingredients and add them to the broth. Mix well and pour into plates or molds. Cool and place in the refrigerator for several hours.
Recipe 5. Jellied chicken legs with beef
Ingredients
beef shank;
one and a half kg of chicken feet;
drinking water;
bulb;
salt;
carrot.
Cooking method
1. Clean the chicken feet from films and remove the phalanges with claws. Rinse the beef and legs well and place in a large saucepan. Pour four liters of water, cover with a lid and place on the stove. Bring to a boil over high heat. Then turn off the heat and remove the foam from the surface of the broth with a slotted spoon. Continue cooking the jellied meat for about four hours.
2. Peel and rinse the onion and carrots. Place the vegetables an hour before the end of cooking the jellied meat. At the end, add salt to the broth.
3. Place the meat with legs in a bowl and cool it. Separate the meat from the bones, making sure that all small bones are removed. Grind large pieces of meat. Remove vegetables from the broth as well. Discard the onion and cut the carrot into slices.
4. Peel a few cloves of garlic and cut into thin slices.
5. Place slices of carrots and garlic on the bottom of a deep dish. Sprinkle everything with finely chopped herbs. Arrange the pieces of meat and pour the broth over everything. Cool the jellied meat completely and place it in the refrigerator. Before serving, cut the jellied meat into pieces.
Recipe 6. Jellied chicken feet in a slow cooker
Ingredients
half a kilogram of chicken feet;
eight black peppercorns;
three chicken necks;
three bay leaves;
two legs;
salt – 5 g;
five cloves of garlic;
large carrot.
Cooking method
1. Wash your paws and pour boiling water over them. Remove the films from them and remove the phalanges with claws. Be sure to tar the necks over an open fire and rinse thoroughly. Rinse the legs.
2. Place all prepared chicken parts in a multicooker bowl and fill with one and a half liters of drinking water. Season with salt and pepper, close the lid of the unit and turn on the “Stew” program. Set the timer for five hours.
3. After three hours, add peeled carrots to the broth with paws.
4. After the beep, remove all meat products, cool slightly and separate the meat from the bones. Remove the skin from it. Finely chop the meat and place it on deep plates.
5. Remove the boiled carrots from the broth and cut them into shapes. Place it on top of the meat. Fill the contents of the plates with broth, after straining it.
6. Peel the garlic, cut it into slices and place in plates with jellied meat. Cool the dish completely, then place it in the refrigerator for six hours. Serve with mustard and herbs.
Recipe 7. Jellied chicken feet with gelatin
Ingredients
chicken legs, wings and stomachs - one and a half kilograms;
a glass of green peas;
a packet of gelatin;
head of garlic;
large carrots;
two onions;
parsley root.
Cooking method
1. Rinse the chicken wings. Scald the paws and remove the skin from them. Cut off the claws. Turn out the stomachs, clean and rinse thoroughly.
2. Place all meat products in a saucepan and fill with two and a half liters of drinking water. Place the container with the meat on low heat and cook, periodically skimming off the foam. Peel the roots and vegetables. Place them in the broth an hour before they are ready. Season with salt and pepper.
3. Soak the gelatin in water. Remove meats, roots and vegetables from the broth. Cool until you can handle them by hand and remove the meat from the bones. Strain the broth. Place the giblets and meat into the broth and cook for another half hour.
4. Strain the gelatin and dilute it in a partial glass of warm broth. Stir well. Pour the gelatin mixture into the broth in a thin stream, stirring continuously.
5. Peel the garlic and finely chop it. Place it in the broth, boil and turn off the heat.
6. Place green peas on the bottom of the plates and pour jellied meat into them. Cool and transfer to the refrigerator. Before serving, garnish with herbs and cut out carrot figures.
Add chicken neck or back to the jellied meat. The necks will add tenderness to the jellied meat, and the backs will help it harden faster without using gelatin.
Before cooking, the paws must be very thoroughly cleaned of the skin and the claws must be removed.
Be sure to skim off the foam; if you don’t do this, the jellied meat will turn out cloudy.
When cooking, add spices and vegetables, this will make the taste of the dish richer.
Cook the jellied meat over very low heat until it simmers. Do not let it boil!
zhenskoe-mnenie.ru
4 original chicken feet dishes
Chicken feet are not the most popular product. But many people have no reason to be skeptical about it, because if desired, you can make many interesting dishes from it.
Although chicken feet are rarely used in everyday cooking, they are very healthy. The composition of such a product includes protein, collagen, choline, zinc, magnesium, sodium, phosphorus, calcium, selenium, manganese, sulfur, iron, vitamins E, groups B, PP, K, C, A. The calorie content of 100 grams of chicken feet is about 215 kcal. The benefits of this part of the chicken carcass include the following properties: Due to the high collagen content, chicken feet can rightfully be considered beneficial for joints. This unique substance is also part of the tissues of the skin and is responsible for their elasticity and youth. Protein, of which there is also a lot in the product, firstly, is necessary for normal functioning and muscle recovery, and secondly, it is used by the human body as a building material for the formation of new cells. Chicken feet are very nutritious, so one serving of a dish prepared from them will give you energy for several hours, relieve fatigue and satisfy hunger. Studies have been conducted that have proven that regular consumption of chicken feet helps normalize blood pressure. The product strengthens hair, bones and nails. Interesting fact: chicken feet are especially popular and in demand in national Chinese cuisine, and in this country they are used to prepare a wide variety of savory and very exotic dishes. Important: doctors and nutritionists do not recommend getting carried away with chicken feet and consuming them more than once or twice a week, since the product is quite fatty. How can you cook chicken feet? So, what to cook from chicken feet? We offer unusual and interesting recipes. 
If you prefer exotic and savory dishes, try Chinese-style chicken feet. For this you will need: 500 g chicken feet; 10 g fresh ginger (or about a teaspoon of ground dry); three tbsp. l. soy sauce; Art. l. rice vinegar (can be replaced with apple or wine vinegar); tsp Sahara; three star anise; a pair of garlic cloves; a little salt to taste; water. First, rinse and dry the chicken feet well, remove the claws, remove excess skin. Pour water into a saucepan, immerse the feet in it and put them on the fire. This product should be cooked for twenty to thirty minutes. You can salt the water a little, but not too much. Remove the paws and place in a colander to drain the excess broth. Pour oil into the frying pan and heat it. Fry the legs until golden. And be prepared for them to “shoot”, so it’s better to move away from the stove. When the paws are browned, you can pour soy sauce and vinegar into the frying pan. Immediately add the peeled and pressed garlic, sugar, grated ginger and star anise. No salt is added, since saltiness is inherent in the sauce. The paws need to be simmered a little under the lid so that they soften even more. Then fry them to evaporate excess liquid and caramelize. Interesting fact: this dish is often called “Phoenix in tiger skin”, and the surface of the paws actually resembles the skin of this animal due to the texture and darkening under the influence of sugar and sauce. 
Experienced housewives know that chicken paws can be used to make rich and satisfying jellied meat. Prepare the following products: kg chicken feet; 600-700 g of other parts of the chicken carcass, for example, drumsticks or thighs; bulb; carrot; 1.5-2 liters of water; a few black peppercorns; dill greens; Bay leaf; salt. Start preparing the paws: pour boiling water over them for a few minutes. In this case, the skin will come off and will be easier to remove, just like the claws of a bird. Next, take out the product, cool a little and clean off all excess. Immerse all the legs and other parts of the chicken carcass in a fairly large saucepan, fill with water. After boiling, reduce the heat and simmer the broth for about two and a half to three hours. After about an hour from the start of cooking, place the peeled onion and clean carrots into the pan. There is no need to chop the vegetables. Remove all the ingredients, add spices to the broth and cook for about five more minutes. When the legs and meat have cooled, separate the pulp from the bones and chop. Prepare one large flat container or several servings. Place chopped fresh herbs on the bottom. To decorate and add brightness, you can cut the boiled carrots removed from the broth into circles or shaped pieces and also add them. Then lay out the meat and pour in the broth. Place the containers in the refrigerator overnight so that the jellied meat is completely frozen. 
Their chicken feet make an interesting dish with a sweet and spicy spicy sauce. Here's what you'll need for this: 900-1000 g of chicken feet; two or three tablespoons of natural honey; three tbsp. l. vegetable oil; five tbsp. l. soy sauce; Art. l. ready mustard; a little salt. Chicken legs should be thoroughly washed, immersed in a pan of water and, lightly salted, cooked for about five minutes. You can remove the claws and skin from the cooled paws (optional, some people like it, especially in a crispy form). Next, make a marinade filling by mixing mustard with oil (leave a little for further steps) and soy sauce. Immerse the paws in this mixture and leave there for half an hour. Line a baking tray with baking paper, soak it a little in oil so that nothing burns. Place the pickled paws and pour in the rest of the filling. Place the baking sheet in an oven preheated to 180 degrees for half an hour. 
Paw paw soup will be rich and tasty. You need: 550-600 g of paws; onion head; dill; oregano; a pinch of ground pepper; salt; 800 ml water; a little bit of vegetable oil. After washing and cleaning the paws, you need to thoroughly dry them and fry them in oil until golden brown along with peeled and chopped onions. Pour water into a pan, place the paws with the onion and the remaining oil in it, after boiling, cook for twenty to thirty minutes. Almost at the very end, add oregano, chopped dill, salt and pepper. After just a minute, you can turn off the heat. A simple but tasty soup is ready! As you can see, you can make a lot of interesting dishes from inexpensive chicken feet.
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Jellied chicken legs
Preparing a delicious dish with a healing effect means giving the best gift to your guests who attended your holiday feast. When, if not on holidays, should you prepare everyone’s favorite jellied chicken legs, which, moreover, has a positive effect on health. Even though preparing jelly takes a lot of time and effort, it’s still definitely worth it to please your family with a delicious homemade treat.
The most common way to prepare jelly is by boiling it in a saucepan. This method does not require any special skills; the only thing that is important is the right set of ingredients and a proven recipe. In order not to deviate from tradition and create a truly classic holiday treat with excellent taste, we bring to your attention a simple recipe for making chicken leg jelly.
Ingredients
Preparation
The most important process for this recipe is the well-processed main ingredients of the cold dish - drumsticks and legs. Therefore, we begin the preparation with their preparation.
1. You must first remove the claws from the paws (with a knife or kitchen scissors).
2. The next stage is blanching the chicken limbs (soak the legs in boiling water for 1-2 minutes), which will help to quickly remove the top layer of skin.
3. Then place the prepared paws and drumsticks in a saucepan into which we pour cold water (2-2.5 liters). If you pour hot water over the meat, you get a cloudy broth and the same aspic.
4. Place the pan with the chicken on the stove and wait for the water to boil. As soon as the water begins to boil, drain the liquid and pour in a new portion of clean water instead. Then put the pan back on the fire. During this period, add bay leaf and black peppercorns.
After boiling again, reduce the heat and leave the broth to simmer.
5. It’s hard to imagine jellied chicken feet without carrots and onions. Therefore, we begin to prepare the vegetables for cooking: we clean them, and then add them entirely to the chicken broth after a couple of hours of boiling.
4. If foam begins to form during the cooking process, we carefully remove it with a slotted spoon. And we do this throughout the entire cooking process, which should last at least 3.5 hours.
5. At the end of cooking, salt the dish: for this we take 1 tsp. salt, but depending on your taste preferences, you can take more, for example, 1.5 - 2 tsp.
6. When the broth is cooked, strain it using a fine sieve, and separate the meat from the bones. After this, we throw away the bones, and along with them, the onion, cooked in the broth.
7. Cut the garlic and boiled carrots into large quarters, and carefully split the meat with your hands.
8. Next, take trays (2 pieces), in which the “cold” will freeze, and place the meat evenly along the entire bottom. We put a layer of carrots on top, then lay out the garlic, and also distribute them evenly among the trays.
9. Fill the entire contents with broth and place the trays in the refrigerator. After 1-2 hours, the chicken paw jelly will reach the required consistency and can be served at the holiday table.
Homemade jellied meat should be served in portions, accompanied by horseradish or spicy mustard. You will get a rather unusual taste of a dish familiar to many.
You can eat jelly along with the main dishes, or you can enjoy the aroma and taste of a cold treat without eating it. After all, it is precisely for the simple classic taste that jellied meat is so appreciated and loved.
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“Cold” chicken legs in a slow cooker
You can prepare delicious jelly not only by the traditional method of cooking in a pan. The dish is no less appetizing if you cook it in a slow cooker. So, if you have this innovative miracle of technology in your home, you can safely use it in preparing jellied chicken leg joints.
Ingredients
- Legs – 5 pcs. large size.
- You can add chicken necks and heads - 2-3 pieces each.
- Hams – 3 pcs.
- Garlic – 5 cloves.
- Carrots – 1 pc. (large).
- Salt – 1 tsp.
- Bay leaf – 3 pcs.
- Black peppercorns - 6-8 pcs.
Preparation
Serve it on its own or accompanied with herbs, mustard and other ingredients. Surely, every housewife has her own secret for a special presentation at the table, so feel free to use these secret tricks.
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Secrets of the Cook
- If you are planning to prepare jelly from chicken legs, then you can easily add necks, heads, tails, etc. to the dish. This “cold” option is considered economical; you will spend a minimum of money on it, but will not lose at all in the taste of the dish. Moreover, the necks will add special tenderness and softness to the jellied meat, and the tails, paws, and heads will help the jelly to harden faster, without the help of gelatin.
- All chicken parts that will be used when preparing “cold” must be fresh and well washed. This is especially true for chicken legs. They must be thoroughly cleaned with a knife to remove skin, film and claws.
- The prepared jellied meat should be stored in a cool place, preferably no longer than 3-4 days. Otherwise, the dish may spoil or begin to lose its special taste.
That's all the secrets of preparing the famous holiday dish. You won’t be ashamed to show off your jellied chicken feet, cooked according to the recipes we provide, to your family and friends. Cook for your health, and most importantly, eat with pleasure.
Enjoy your meal!
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tvoi-povarenok.ru
Chicken feet, when properly prepared, can become a real delicacy that will not only be very tasty, but also healthy (they contain many healthy fats, vitamins and microelements necessary for our skin, hair and joints). In this article we will try to understand in more detail how long and how to properly cook chicken feet in a saucepan (for subsequent baking, preparing jellied meat and other dishes).
How long to cook chicken feet until done?
The cooking time for chicken legs depends on the purpose for which they are boiled (if they are further stewed or baked, they cook less, if they are cooked for jellied meat, the cooking time increases), and the cooking time is also influenced by which chicken legs are from - young or old. Let's take a closer look at how long to cook chicken feet in a pan:
- For broth or subsequent preparation (for example, baking), boil chicken legs for an average of 40-45 minutes until tender;
- To prepare jellied meat, boil chicken feet for at least 2 hours after boiling water in a saucepan.
Having found out how many minutes you need to cook chicken feet, we will next consider how to properly prepare them for cooking, and also consider the process of boiling them in a saucepan.
How to clean chicken feet before cooking?
Before cooking, chicken feet must be thoroughly washed and cleaned. This procedure is performed in the following sequence:
- If the paws were frozen, first defrost them at room temperature.
- Wash the chicken feet thoroughly in cold water.
- Using a knife or scissors, carefully cut off all the nails on each paw (the first phalanx of the toes).
- To remove the hard skin from the legs, you need to first soak them in cold water for 1.5-2 hours (many supermarkets can sell chicken legs already peeled of the hard skin, so you can skip this step).
After the chicken feet are cleaned, you can safely continue cooking them further (boil, fry, stew).
How to cook chicken feet in a saucepan?
In the example below, we will look at how to boil chicken legs before baking in the oven, while the same sequence of boiling the legs for preparing chicken broth and when cooking jellied meat (only the cooking time differs). You need to cook chicken feet in a saucepan in the following order:
- Pour cold water into the pan based on the proportion: 2 liters of water per 0.5 kg of chicken legs and bring the water to a boil over high heat.
- Place the peeled and washed chicken feet into boiling water and, without turning down the heat, wait until the water boils again.
- After the water has boiled, reduce the heat (the water should not boil too much), skim off the foam on the surface of the water with a spoon and cook the chicken legs for an average of 40 minutes until tender.
- At the end of cooking, remove the pan from the heat, add salt to taste, bay leaf and peppercorns and let the paws soak in the broth for 10-15 minutes. That's all! Next, the chicken legs can be stewed or baked with sauce or vegetables.
Note: to cook jellied meat, chicken legs are used with chicken meat, and due to the legs, the jellied meat solidifies well (for 3 liters of cooking water, it is enough to use 0.5 kg of chicken legs and cook them for at least 2 hours, after which they can be thrown away , and leave only the meat in the jellied meat).
Ingredients:
400 g paws
1 carrot
1 medium onion
3 potatoes
100 g flat noodles
1 tbsp. spoon of chopped parsley
vegetable oil
bay leaf, salt, peppercorns, ground black pepper
How to make paw paw soup:
Singe the paws, wash them with a brush, remove the skin, and cut off the claws. Place in a saucepan and fill with water. Place on the stove and bring to a boil. Skim off the foam, add chopped carrots and onions, cut in half. Throw in a couple of bay leaves, salt and a few grinds of black pepper.
Reduce heat and cook until done. When the paws become soft, remove them and strain the broth. Discard cooked vegetables. Fry the chopped onion in a small amount of oil. Wash and peel the potatoes, cut into cubes. Pour the broth into a clean saucepan, add the paws, bring to a boil again, add the onions and potatoes.
If necessary, add salt to the soup and cook until the potatoes are ready. In a separate pan, boil water, add salt, add noodles and cook according to the instructions on the package. Place the cooked noodles in a colander and let the water drain. Add parsley to the finished soup and add noodles.
Turn off the stove, let the soup steep under the lid for 5-7 minutes, and then pour into heated plates. Sprinkle the dish with freshly ground black pepper before serving. This soup is especially tasty with homemade croutons.
Chinese style braised chicken feet
Ingredients:
1 kg paws
150 g refined vegetable oil
50 g vodka
1 tbsp. spoon of brown sugar
50 ml soy sauce
200 ml chicken broth
4-5 bay leaves
How to cook stewed chicken feet:
Rinse your paws thoroughly. Scrub rough skin using a stiff brush or washcloth. Cut off the claws or even the lower phalanges of the fingers.
Rinse your paws again and dry them with a paper towel. Heat an empty large saucepan over the fire. Then pour deodorized oil into it and heat it until a light white haze appears.
Place the legs in the pan, cover and cook the chicken for about 7 minutes, shaking vigorously from time to time and lifting the lid to release steam.
Add vodka, shake the mixture again and add fine sugar. Then add soy sauce. By this time, the paws should be lightly toasted and covered with a thin layer of glaze.
Pour broth or hot boiled water into the pan, throw in a bay leaf. Shake the mixture again and cook for 10-15 minutes. Do not stir the contents of the pan; if necessary, you can shake the container again.
Serve the paws hot or warm on warm plates and sprinkle with sesame seeds. As a side dish, prepare glass noodles or fluffy rice with vegetables.
Chinese plum wine would be a great addition.
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