Chicken Feet Stock question

[mmille24]

The end goal is Matzah ball soup, so I need to make stock. Normally, I'll just add a pound or two of chicken feet with a couple chicken carcasses. However, is there any benefit to roasting the feet prior to using them in the stock? Also, what ratio of water to bones does everyone use?

 

Thanks!

[heidih]

I have never roasted them. With described intention if you want a classic version I think you want to keep it chickeny not roasted even with the chickn itself. So classic broth including maybe 4 feet for a gallon?

 

Link here re only feet  n

And this topic which covers chx stock in general  and links back to basics

 

[Paul Bacino]

Pound or two..  wow

 

that would add a fair of gelatin..lip smackin thou

 

Why not a whole chicken...  -- most of my stocks lately have been in a pressure cooker.

 

Water to bones for me is just to cover, what you got, normally.

 

But in PC i have even added non.  Good luck..never made MB soup

 

Cheers Doc

[chromedome]

The usual rule of thumb is 2 parts water to one part bones/carcasses by weight. I guess you'd include the feet in the weight of bones. 

[dcarch]

5 hours ago, mmille24 said:

------------------------ is there any benefit to roasting the feet prior to using them in the stock? ----------------

 

Thanks!

 

I don't think so.

Chicken feet go through incredible torture before they get to you. Hot water, cold water, blasting, shaking, more boiling water more shaking, washing----- to remove the tough skin. There is no more flavor left when they get to the store.

 

dcarch.

[nonkeyman]

We used to roast our duck feet before we made out duck stock. So I know they may go through a lot of processing. However, I still think it is worth roasting your bones before making a your stock.

 

just my 2 cents.

 

(We got them as by products from a foie farm, where we also got our ducks)