Chicken Foot Soup
Submitted by moby43
Old-school chicken foot soup with sauteed breast meat, carrots, onions, garlic, and herbs simmered in a roux-thickened broth with white wine. Rich, collagen-loaded comfort food served over rice.
YIELD
8 servingsPREP
30 minCOOK
60 minREADY
90 minLook, chicken foot soup might raise a few eyebrows, but folks who know, know.
Those feet are packed with collagen, and once they simmer down in a pot of herbed broth with carrots, onions, garlic, and chicken breast, the liquid turns silky and rich in a way no store-bought stock can touch.
A quick roux stirred in at the end gives it body, and a generous pour of white wine rounds out the whole pot.
This is the kind of soup your grandmother made when she wanted to heal what ails you.
Serve it over rice and let it do its thing.
Kitchen Tips
- Scrub those feet well: Get between the toes and remove any loose skin. Cleanliness here is non-negotiable.
- Low and slow on the simmer: Don’t rush the cooking. A gentle simmer extracts all that collagen and gelatin from the feet.
- Don’t burn the roux: Medium heat and constant stirring. You want it golden brown, not black and bitter.
- Add the wine off heat: Stirring it in after you pull the pot off the burner keeps the flavor bright instead of cooked out.
Ingredients
Directions
Directions: Wash them chickens feet, scrub between toes.
Rinse in clear water.
Wash and de-fat chicken breasts.
Remove skin and bones.
Cut into small pieces.
Pat dry with paper towels, and sauté in hot oil or butter for a few minutes.
Add vegetables and spices.
Sauté a few minutes more.
Stir, make onions soft but not browned.
Add a little wine, cook over low heat for a few minutes while you drink a cup of the wine and some of the liquid evaporates.
Do not cover skillet.
Boil water.
Add bouillion and dissolve (the bouillion).
Throw in the whole mess from the skillet, all meat and vegetables.
Toss in the feet.
bring to a boil and then simmer until the chicken is cooked and tender.
In a clean skillet. heat some oil.
Add some flour, equal measure maybe ¼ cup, each. over moderate heat, make a “roux” browning the flour/oil mixture, but do not burn.
Add to the soup.
Cook the whole thing until slightly thickened.
Remove from heat.
Add the rest of the wine.
Cover.
Let set a few minutes and serve with cooked rice (maybe add cooked rice to the soup or seperately).
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