There has always been one thing in the meat department of the super market that has caught my eye. And at the same time that in intrigues me, it has scared the crap out of me. Yes by the title I am guessing you figured it out, chicken feet.
I know that for a lot of people feet are kind of a taboo ingredient. However as a chef I find that it is my duty to be open minded. So over the last couple of weeks one of my coworkers and I have been playing with new foods. And this week we tackled the one that neither one of us had tried. We had no idea where to even start with these things. But oh my gosh, did we hit the jackpot. So let me walk you through what we did.
So to start with we spent a good day talking and brainstorming what to do with them. We decided that we would sort of treat them as wings. And as I have recently just moved back from Portland, when I thought wings my mind instantly went to Pok Pok. One of the best wings that I have ever eaten.
So chicken feet are mostly just skin, tendons and cartilage. The decision was made we needed to give them a nice long cook to break them down. As many of you know, to me this screamed sous vide. I found the recipe for Pok Pok wings and sealed the feet in a bag with fish sauce, sugar and garlic.