Chicken feet make a delicious stock.
One of the most overlooked parts of a chicken for culinary use is the feet. While chicken feet tend to be minimally substantial, they can give stock a flavor and mouth-feel unlike most other types of stock. Chicken feet stock has a gelatinous texture similar to fruit jam, which melts in soups and gives it a smooth, velvety texture. This type of stock is difficult -- if not impossible -- to find in stores, so homemade is often the only option. Once made, chicken feet stock must be properly canned to prevent rancidity.
Instructions
1. Skim any fat off the top of the stock using a spoon. The fat may cause the stock to go rancid.
2. Pour the stock into clean quart-sized jars, leaving 1 inch of space at the top. Screw the lids on the jars so they have an air-tight seal.
3. Pour 2 inches of water in a pressure canner. Put the canner on the stove at medium heat until the water comes to a simmer.
4. Place the jars in the pressure canner's jar rack. Slowly lower the rack into the simmering water.
5. Put the lid on the pressure canner and seal it. All canners are different, but most have two or more clamp mechanisms on the side that seal the lid to the bottom portion of the vessel.
6. Monitor the pressure level of the canner and maintain a constant level 10 lbs. The pressure valve may need to be slightly opened periodically to reduce the pressure. The pressure must be at 11.5 lbs. for an altitude of 1,000 to 3,000 feet.
7. Remove the canner from the heat after 20 minutes, or 25 minutes for an altitude more than 1,000 feet. Let the canner cool down for 10 minutes.
8. Open the pressure canner and let the jars cool down to room temperature before handling. It should take no more than 30 minutes to cool down.
9. Label the jars with the contents and canning date. Store them in a dry, dark place for up to a month.
Tags: pressure canner, cool down, chicken feet, feet stock, more than, water pressure