Declaw the chicken.
Remove the main bone (tarsal) from the chicken and discard.
Cook the chicken feet in boiling water for 1 minute to clean.
Remove and rinse in cold water.
Place the chicken feet in a casserole and add remaining ingredients (except black mushrooms). Stew for 1 hour. Add the Chinese black mushrooms and stew for 15 minutes. Serve.
Put all ingredients except the feet in a wide bottomed pot. Mix well.
Add the chicken feet.
Cover pot and cook over medium-low fire for 3 hours or so. This will soften the feet real good that you can easily suck the meat off the bones.
Remove the cover of the pot and cook over medium heat until the liquid turns into a sauce.
rep is necessary for the feet other than washing them, but
Using sharp scissors or sharp knife cut off the tips off the chicken feet so that the claws are no longer on.
Add chicken feet and all the other ingredients into a large crockpot.
Cover with filtered water and turn on low. Run overnight.
In the morning remove ingredients from stock.
Stock will be super concentrated.
You can dilute this stock to the point where you have 10 quarts of stock.
At this point the stock will be ready to use for whatever you need it for.
Wash feet, chop off toenails and cut into quarters.
Heat oil to 350 degrees. Mix chicken feet with maltose and fry until golden brown, about 7 minutes. Remove and drain.
Boil water and add ginger, star anise and parsley roots. Add feet. Bring to boil again, then reduce heat and simmer 90 minutes. Drain.
Combine marinade ingredients. Marinate feet 24 hours. Before serving, steam feet, marinade 15 minutes. Serves 3.
Combine all ingredients and simmer for 1 1/2 hours.
owl, dilute the cream of chicken soup with the remaining broth
0 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel
he carcass of a roasted chicken, which I keep in my
Separate chicken from bones and chop or
br>Add 2 cups of chicken to food processor and pulse
ntil blended. Stir in the chicken, beans, and chilies.
Place
Mix the cream cheese, the hot sauce and the ranch dressing together.
Add the chicken to the mixture and place in a 8x8 casserole dish.
Bake all the ingredients at 400 degrees for 20 minutes.
tainless steel) combine the cubed chicken, garlic, salt, cinnamon, black pepper
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
few Tablespoons of the chicken stock. Stir until thickened, set
inutes.
Add chicken base and chicken stock.
While chicken stock mixture
owl, and blend well. Add chicken breasts, and let marinate for
In a large saucepan, combine the Basic Chicken Stock, bay leaf, peppercorns and the parsley and thyme sprigs and bring to a boil. Add the chicken breasts and simmer until just cooked through, about 20 minutes.
Transfer the chicken to a plate.
Strain the stock, return it to the saucepan and bring to a boil.
Pound chicken breasts flat and place in