Luckytrim
Grill Master
GRANNY’S CHICKEN FOOT SOUP
4 to 5 pair chicken feet
4 to 5 lbs. necks, backs and wings
1 large carrot
1 large onion, chopped
4 stalks celery, including leaves, cut up
1/2 bay leaf 6 peppercorns 8- 10 c. cold water
wash feet and chop off claws
lay feet in shallow pan and pour boiling water over them to cover.
when cool, skin the feet. put all ingredients in a stewing pot. bring to a
boil. reduce heat and simmer until chicken and vegetables are tender.
remove meat. skin the meat or remove from bones and set aside.
strain the soup and, if necessary, boil down for a stronger consistency.
add the meat to the strained soup before serving
this soup will chill to a firm jelly.
serves 6-84 to 5 pair chicken feet
4 to 5 lbs. necks, backs and wings
1 large carrot
1 large onion, chopped
4 stalks celery, including leaves, cut up
1/2 bay leaf 6 peppercorns 8- 10 c. cold water
wash feet and chop off claws
lay feet in shallow pan and pour boiling water over them to cover.
when cool, skin the feet. put all ingredients in a stewing pot. bring to a
boil. reduce heat and simmer until chicken and vegetables are tender.
remove meat. skin the meat or remove from bones and set aside.
strain the soup and, if necessary, boil down for a stronger consistency.
add the meat to the strained soup before serving
this soup will chill to a firm jelly.