- 10
Ingredients
- For the dry chicken feet:
- 10 chicken feet
- 4 1/2 cups water
- For the chicken feet crackling:
- 11/4 cup 0.4º olive oil
- 10 chicken feet, boiled, boned and dried
- salt
Preparation
Step 1
For the dry chicken feet:
1. Cut the claws off the feet.
2. Cover the feet with cold water in a pan and bring to the boil.
3. Drain and clean in a generous amount of water.
4. Place the feet in cold water and then simmer for 4 hours.
5. Once cooked, leave to cool in their juices.
6. When the temperature is at approximately 86ºF, drain and bone them one by one, by making small slashes in the sole of the foot to remove all the bones without the feet disintegrating.
7. Spread over a baking tray lined with foil.
For the chicken feet crackling:
1. Dry the feet in the oven at 290ºF for 15 or 20 minutes to prevent them from excessively spitting when you fry them.
2. Fry the chicken feet over a medium heat, turning them over half way through the cooking time and making sure they do not get to brown.
3. Drain on kitchen paper and season with salt.
Final Steps & Preparation:
1. Gently heat the feet and serve.