Chicken Feet, 1kg

Chicken Feet Stock 1kg are 1kg of chicken feet – the most collagen-rich part of the bird, prized by chefs for producing stocks of extraordinary body, richness and depth. Chicken feet stock is the secret of the finest restaurant kitchens. As a result, a stock made with chicken feet sets to a firm jelly when cold. This is the sign of an exceptionally well-made stock. Furthermore, at 1kg this is a generous quantity for a large batch of stock. It also suits combining stock and braising in the same preparation. In particular, adding a few chicken feet to any ordinary chicken stock immediately transforms its body and intensity.

About Chicken Feet Stock 1kg

We source our poultry from carefully selected farms and producers in Britain and France. In particular, we choose every bird for its breed, welfare standard and flavour. As a result, the poultry we deliver ranges from outstanding free-range British chicken. We also stock the most celebrated table birds in the world. Furthermore, breed, diet and time to maturity define poultry quality above all else. However, most supermarket chickens reach slaughter in just 35 days on a high-protein diet. In particular, our free-range birds take considerably longer to reach maturity – and the difference in flavour is immediately apparent. Additionally, French Label Rouge certification and AOP status guarantee standards of breed, feed and rearing that no supermarket bird approaches. That commitment to genuine quality is what drives every sourcing decision we make. That is why Chicken Feet Stock 1kg from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Chicken Feet Stock 1kg From Us

Cooking well-sourced poultry requires less intervention than most cooks apply. In contrast to intensively reared chicken, these birds have genuine flavour that simple cooking reveals rather than disguises. As a result, a good free-range chicken roasted with nothing but butter, salt and a lemon inside is one of the finest things a kitchen can produce. Furthermore, resting a roasted bird is as important as the cooking itself. However, different cuts demand different approaches. In particular, thighs and legs benefit from longer cooking and suit braising, slow-roasting and grilling over charcoal. Moreover, the breast cooks more quickly and dries out if overcooked. Additionally, the finest French birds like Poulet de Bresse deserve restraint. Their extraordinary flavour needs no enhancement beyond butter and seasoning. That restraint is the mark of a cook who understands the ingredient.

How to Cook Chicken Feet Stock 1kg

To get the very best from Chicken Feet Stock 1kg:

• Blanch in boiling water for 5 minutes and rinse before using in stock to remove impurities that would cloud the liquid.
• Add to a chicken stock with a carcass, aromatics and cold water and simmer for 3 to 4 hours for a stock of outstanding body.
• Furthermore, chicken feet stock 1kg suits the dim sum tradition of braising feet in soy, oyster sauce and spices for a Chinese preparation.
• Additionally, the finished stock should set to a firm jelly when cold – this is the mark of a properly made bone-enriched stock.

Perfect Pairings

Chicken Feet Stock 1kg pairs beautifully with:

• Chicken carcasses, wings and aromatics for a full-bodied stock
• Soy sauce, oyster sauce, ginger and star anise for a Chinese braised preparation
• Any braise or sauce where deep body and richness are wanted
• Ramen, pho and any Asian noodle broth where the gelatin gives body

Storage: Keep refrigerated and use within 2 to 3 days of delivery. For longer storage, freeze on the day of delivery and use within 3 months. Furthermore, remove from the packaging on arrival and pat dry. Store uncovered in the fridge for a drier skin before roasting. However, always ensure the bird reaches a safe internal temperature of 75°C. Delivered fresh and ready to cook.

However you cook it, Chicken Feet Stock 1kg brings a quality and flavour that careful sourcing and genuine welfare standards deliver. Moreover, the finest poultry always rewards the simplest cooking and lets the bird speak for itself.