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Old 02-17-2011, 03:52 PM   #1
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Chicken feet and stock

Do I need to peel of the yellow "skin/membrane" of the chicken feet before I add them to the pot? Will it leave a strange taste if I don't?

Sometimes the chicken feets have a yellow skin on and sometimes they don't..

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Old 02-17-2011, 03:59 PM   #2
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I was at the Asian grocer today and considering chicken feet for stock. Decided to come home to do some research first. Thanks for posting this.
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Old 02-17-2011, 04:06 PM   #3
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An interesting link about the membrane.
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Old 02-17-2011, 05:52 PM   #4
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That reminds me a have a whole bag of them seating in the freezer.
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