Pickled Chicken Feet
These pickled chicken feet are excellent to put in your dinner recipes, to feed to your dogs (they love 'em!) or to experiment with.
Ingredients
Feet Ingredients
- 1/2 lb chicken feet or paws cut tip toes off
- 1/4 tsp dill dried
- 1/4 tsp mustard seed whole
- 1/4 tsp black peppercorns
- 1/4 tsp celery seed (not celery salt)
- 2 each bay leaves
- 2 each garlic gloves optional
Vinegar Brine
- 1 cup white vinegar
- 1 cup water
- 2 tbsp sugar
- 1 tbsp salt
Instructions
Feet Preparation
- Clean feet thoroughly. Use regular kitchen shears to clip off the toes.
- Boil the feet for 10 minutes to cook thoroughly. Place them in ice water right after boiling, for another 10 minutes. Then put them into the pint jar.
- Add dill, mustard seed, black peppercorns, celery seed, bay leaves, and garlic cloves (optional) to jar. Don't worry that the spices settle at the bottom; they will rise up again and evenly distribute their flavor when you add the brine.
Preparing Brine
- Mix the vinegar, water, salt, and sugar in a stainless steel pan and bring to a boil.
- As soon as it reaches a good boil, pour the brine over the mixture in the jar until the feet are just covered.
- Put the top on immediately and put into the refrigerator.
Notes
Note: The shelf life in the fridge should be treated as any other cooked protein (good for ~7 days post cooking). Since this is a recipe for a "quick pickle" and is not preserved in the same way as traditional pickles, cut tip toes off (they can be added to make stock, if you've got a pot simmering).
Nutrition
Calories: 642kcalCarbohydrates: 28gProtein: 45gFat: 34gSaturated Fat: 9gCholesterol: 191mgSodium: 7161mgPotassium: 164mgFiber: 1gSugar: 24gVitamin A: 351IUVitamin C: 2mgCalcium: 231mgIron: 4mg
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