Chicken Paws...short cut to dim sum style chicken feet

CHICKEN PAWS...aka...CHICKEN FEET

hey... WAIT !  don't go.

i needed a fix of the weird stuff.  too much pansying around with jams and pound cakes.  i start to get the itch for something out of the ordinary.

when i get the yen for something different i head to my favorite Asian market, 99 Ranch in Irvine.  let's see...live fish, fish heads, black chicken?..been there, done that!...pig's feet ?...done,  snout...done,  pig ears ?...done and done...duck tongues?.. NO,  once again i had to pass on the duck tongues...i'm still not quite ready for those yet...

 BUT i thought a good dose of chicken toes would do the trick.

and these definitely did the trick.

these are the best chicken feet i have ever tasted...

and YES....i have had quite a few in my day.
i usually cook them up for good chicken stock.  they make THE BEST GOLDEN DELICIOUS BROTH.  no one else in the family eats them, but i remember my Grandmother noshing on a foot or two in her day.

i must admit, however, that i have never seen chicken feet on a menu...i would have ordered them...hence, i have never had the privilege to eat them prepared in the proper dim sum manner.  so this is not an authentic preparation in any way, but i think it definitely has the right flavor profile and they ARE finger lickin' good.  the glaze that this creates is absolutely delicious and could be used for many other things...maybe chicken wings, spare ribs, pork tender loin, pulled pork...anything really.

above and below are a couple of bold visual examples of what you will be dealing with....
and i'll add that these were some of the prettiest chicken feet i had ever seen.
no kidding, that's why i bought them.  i found them at 99 Ranch Market...they were HUGE!, white and spotless, but beware...most chicken feet are not a pretty sight and are quite strange for a newcomer.

one of the MORE uncomfortable things you must do is cut the "talon" off.  best done with a pair of kitchen shears and done as quickly as possible so as not to dwell on the fact too long.  you can quickly lose your appetite for your new adventure at this stage of the game.

i say throw your inhibitions aside...put on your helmet, don your protective eye wear, set out the drop cloth and dive into some chicken feet dim sum.  you'll have a load of fun preparing them and you won't stop talking about it for months.  they surely make for colorful conversation...
AND you might just find out you like chicken feet...SHHHHH...

quick note about the recipe...i call this a "short-cut" because you don't need to fry the feet in hot oil as you would with authentic recipes, you don't need a wok and the ingredients are pretty simple...but it does take a few hours to cook.

DIM SUM STYLE CHICKEN PAWS
adapted from Food.com by Chef #74195

1 1/2 - 2 pounds chicken feet

2 (12oz) cans Coke

2 Tbsp sugar

2 Tbsp soy sauce

3 discs fresh ginger

2 star anise

3 smashed garlic cloves

2 Tsp garlic chili sauce or sambal oelek

put all ingredients, except the feet in a large bottom dutch oven.  large because you want all the feet to be in the broth.

start heat to combine flavors and dissolve sugar.

add chicken feet.

bring to a boil and turn down to a slow-low simmer for approx 2 - 3 hours.  i cooked mine for 2 hours then turned the heat off and let them sit in the covered dutch oven for another hour.  they were perfect.  check them after 1 hour and give them a delicate stir.  they are done when you can easily pull a "finger" off.
remove the feet from the pot.  strain the broth  and put back on medium heat until the liquid turns into a sauce...it will reduce and thicken into an absolutely delicious glaze sauce that you will want to use on other things as well.  i was amazed how fabulous this was.

serve in a large bowl or serving platter and drizzle glaze over all the feet.
or...just toss the feet with the sauce/glaze.
sprinkle some red pepper flakes and cilantro or chopped scallions.
have an empty bowl next to each person for the tiny little bones.

ENJOY !

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Trotter Terrrine with Roasted Chicken

not your basic head cheese, but visually something very similar.  

maybe it's just the fact that it's meat held together by gelatinous broth..or maybe it's just that i used pig parts that are out of the norm,  but this was far more palatable than the sliced head cheese you've been afraid of since childhood AND a little more pleasing than snout, tongue  and jowls...

quite tasty i must say.  of course, i did run out and buy me some REAL head cheese.  not bad, but i wanted something a little more friendly...AND i didn't want to mess with all those various head parts.  i wanted easy...i wanted to enjoy the whole thing...lord knows no one else was going to have any...

what a bunch of pansy palates!

(above is store bought head cheese...not so scary at all)

TROTTER n' ROASTED CHICKEN TERRINE

recipe?...there really isn't much of a recipe to convey, BUT here goes...

cut to the chase...you're going to make stock from the trotters.  the trotters are necessary for the stock because that is the glue or gelatin that holds the terrine together.
you may make your stock any way, flavor, you please, but this is my usual method...

...photo above is purely inserted to let you know what you will be dealing with...

GOOD BROTH FOR TERRINES AND SOUPS

you'll need 2 full TROTTERS, cut in half to make 4 pieces...they are usually sold cut in half
1 yellow or white onion
couple stocks of cut celery
couple cut up carrots
5 -6 smashed cloves of garlic
1 bigTbsp Mexican oregano
2 tsp cumin
1 tsp Mexican chili powder
1 tsp coriander
fresh pepper
salt when you're almost done reducing
water, or water and chicken stock, to cover...go ahead and use a can or 2 of chicken stock with the water if you have it...i might have used 1/2 and 1/2.
don't over fill.

bring to a boil and then to a slow simmer.  simmer for at least 3 hours.  the pig's feet skin should be falling off the bone and very fork tender.
check water level during cooking to make sure feet are still covered.
remove trotters and strain broth through very fine strainer...i suggest cheese cloth as well.  you want this broth to be very clean.  let broth cool and then refrigerate so that the fat will rise to the top for easy removal.
let your trotters cool to the touch...now you need to go through every bit and remove any small bones.
put all the trotter meat (skin) into a container with a little broth and refrigerate until ready to use.

ASSEMBLY
roasted chicken...just go out and buy one...(can you spell "COSTCO")
cut or torn into big bite size pieces...i think i used about 1/2 a chicken
remove fat from broth container while it's cold...should pop right off the top.
warm the broth until it is liquid...TASTE TEST your broth...add a little more salt and pepper.  terrines always need a little extra flavor.
warm the trotter meat to loosen it up and cut into large pieces (or small if you don't want to really see them)
lightly spray a medium glass loaf pan
add meats to the loaf pan...you can layer if you'd like, but i just put it all in evenly dispersed.  you want to get a little something in every bite...pack it quite full.
then pour in your trotter broth.
i wanted my terrine to look packed so i pressed the meat down with another loaf pan and some soup cans.  you might find that more meat will fit in.  don't press too hard or you will have an over-flowing mess on your hands, but hard enough as to close the gaps between the meats.
put in fridge to cool and completely set.  this shouldn't take long...a couple of hours.
remove from loaf pan by slipping a knife around the edges and inverting onto plate.

slice and enjoy...this will keep for at least 5-7 days.

as far as any kind of serving suggestions?...i don't really know what you would pair this with.  i gobbled it up mostly by the slice, but served along with other cut meats and or some charcuterie type faire i think would be nice.  maybe some cornichons and a little Dijon or slap it between some bread and call it a "soup sandwich"...
any way you serve it you will enjoy it with a sense of pride knowing
you tackled the TROTTER

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Good Ol' Cobb Salad

COBB SALAD...

a classic...always great...something for everyone...can't go wrong.

invented back in 1937 at the Hollywood Brown Derby restaurant, it's still stands on it own as a fabulous main-dish salad.

especially if there's EXTRA BACON!

no real surprises here...no fabulous recipe to report.


WHAT YOU SEE IS WHAT YOU GET!


just an idea and a little shout out for one of the classics that won't let you down when you need something that will fit everyones taste buds.


what you'll need...
(starting from the left)

some good crumbly blue cheese
10 or more crispy bacon strips
English cucumber
2 roasted chicken breasts
3 vine ripe tomatoes
5 hard boiled eggs...separated
2 ripe Haas avocados
fresh leafy greens with herbs
 head lettuce
scallions or chives

the original Cobb Dressing served at The Brown Derby was an old-fashioned French dressing.  then it evolved somehow into a red wine vinaigrette, but i prefer...
 good old Ranch Dressing
made from Hidden Valley Ranch packet with buttermilk and mayonnaise

if you have the time it's nice to make everyones plate with all the separate components, or you can do as i did and just make one big impressive platter in all it's Cobb glory.
(in my house i think some let out a little sigh of relief that they won't have to partake or endure some fancy or out of the ordinary lunch extravaganza)
to serve, i dressed the greens in a separate bowl and made up each plate as it went to the table, serving from the main platter...drizzle a little dressing over the top with a little more crumbled blue cheese and put some dressing on the table for those who tend to over-dress. i'm an under-dresser.


serve with a fresh crusty baguette OR...some homemade bread.

might i suggest Grandma Nonnie's Zucchini Bread found here

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Chicken Terrine with Bacon and Sun Dried Tomatoes

terrines are great. they usually come with some fancy name or some fancy ingredients, but alot of them are just a glorified cold meatloaf.  you can put just about anything in a terrine.  i made this one quite a while ago and forgot to post about it.  this was my first attempt at what i thought was going to be a big "challenge"...not so.  it was easy.  i just tend too make things more involved than necessary.  since this lovely specimen, i have made quite a few "Terrines"...a few weeks ago i made a "Trotter" Terrine with Roasted Chicken that i will be posting about soon..DELICIOUS! and i've made a few Pate De Campagnes that could be considered a type of terrine...also DELICIOUS !

you can fancy your terrine up for a party or you can simply slice it up for a snack or a packed lunch.  they keep very well because they're packed tight and don't contain any ingredients that spoil easily....great for sandwiches or paninis and a fabulous addition to any salad

photo above is my ultra professional gourmet-way of the pressing process...

no need for some fancy terrine press.  just a meatloaf pan, a piece of foil covered cardboard to fit inside and some heavy stuff that will weigh it down.  might look kinda funny sitting in the fridge and you have to make some room, but it doesn't take but a little while and it's well worth it.

since this was my first terrine i thought i'd go to the basics...that means google "easy terrine recipe"...

you'll never guess who popped up...and not just once....

BETTY CROCKER!

yes sir-ie...good old Betty C.

if your interested in trying out a terrine for the first time, i'd suggest this one.   it's safe, has no weird ingredients (like liver or other odd parts), it's easy and pretty much all done in your processor.  i added bacon so that was another step, but i always have bacon on hand...so should you. hee hee

CHICKEN TERRINE

with BACON AND SUNDRIED TOMATOES

adapted form Betty Crocker (original found HERE)

1/4 cup chopped parsley

1 1/2 lb. boneless skinless chicken breast halves

2 Tbsp chopped shallots

1 Tbsp fresh chopped thyme

1 Tbsp fresh chopped rosemary

1 Tbsp olive oil

1 tsp salt...maybe a little more

2 egg whites

5-6 slices cooked bacon cut into pieces

5-6 chopped sundries tomatoes...depends on the size

heat the oven to 350 F.  line the loaf pan, 8 1/2 x 4 1/2 inches, with aluminum foil.  sprinkle parsley in the bottom of the pan.

remove fat from chicken.  cut chicken into 1 inch pieces.  place chicken into food processor.  cover and process until coarsely ground.  add remaining ingredients except sun dried tomatoes and bacon.  cover and process until semi smooth or until your liking.  mix in sun dried tomatoes and bacon.  spread into pan

cover pan tightly with aluminum foil.  bake for 1 hour.

NOTE...i'm pretty sure i used the bain marie method

remove foil and bake for 20-30 minutes or until meat thermometer reads 180 F in the center.  cover and let stand for 1 hour.

pour out remaining liquid after it has cooled.  refrigerate for at least 3 hours.

NOTE...this is when i put the weights on and press it.  i don't know if this is totally necessary, but it ensures a nice tight loaf for better slicing..

when cooled invert and remove from pan and remove foil...VOILA...your "Terrine"

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Chicken Coconut Curry...Indian Style

INDIAN CHICKEN CURRY...

this is definitely a KILLER CURRY recipe.  i admit, i am a novice to Indian cooking and Indian foods, but this is a fabulous introduction to some delicious Indian style flavors and cuisine.  i think it's pretty darn easy, you just need the right spices.  from what i gather your choice of spice blend or Garam Masala is a key factor in the curry department.  i suppose most people think of "curry" as that yellow powder, but as i quickly found out there are many many different curries out there AND not all Garam Masalas are alike.  i would suggest buying your curries and or Garam Masala from somewhere authentic.  the first bottle i bought from a huge chain store wasn't even close to the stuff i bought at the Persian/Middle Eastern market.

anyway...if you're looking for some good belly warming curry, this is a great recipe to start with.  don't worry about the coconut milk being too strong.  the coconut milk does not make it taste "coco-nutty" as i thought it might...it just adds to the rich sauce.  it's all pretty simple, done in one pot/large skillet and my first try was a delicious winner.  i will definitely make this again and would be quite proud to bring this to a holiday potluck...oh, yeah, right...like i'm going to sooooo many potlucks lately.

INDIAN CHICKEN CURRY
found at Recipes.com submitted by Amanda Fetters

i adapted the recipe a little... where it calls for 3 Tbsp of "curry" i used 2 Tbsp of Garam Masala and 1 Tbsp of yellow curry
ALSO i used more ginger root, approx 1 Tbsp
AND 4 chicken breast halves.  approx 1.25 lbs

INGREDIENTS
3 Tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
3 Tbsp curry (2 Tbsp Garam Masala, 1 Tbsp yellow curry powder)
1 tsp cinnamon
1 tsp paprika
1 bay leaf
1/2 tsp fresh grated ginger root...i used more!
1/2 tsp white sugar
salt and pepper to taste

2 skinless, boneless chicken breast halves-cut into large bite size

1/2 tsp grated fresh ginger root
1 Tbsp tomato paste
1 cup plain yogurt...i used Greek non fat
3/4 cup coconut milk
1/2 lemon, juiced
1/2 tsp cayenne pepper.  optional more or less to taste

prepared rice and or some steamed vegetables go great with this.
photo is with steamed cauliflower and peas.

DIRECTIONS
heat olive oil in a skillet over med. heat.  saute onion 'till lightly browned.  stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt.  continue stirring for 2 min.  add chicken pieces, tomato paste, yogurt, and coconut milk.  bring to a boil, reduce heat and simmer for 20-25 min.

remove bay leaf, and stir in lemon juice and cayenne.  simmer for 5 more min.

serve with rice, indian breads, steamed vegetables or what ever you fancy.
i dug in with a big spoon!

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West African Chicken Stew

this is by far one of the most delicious recipes i have come across lately.  not only is it one of my new favorites, it's an instant winner with everyone else.  first thought for most is...chicken and peanut butter?  some "pansy palettes" are not so ready to try as others, BUT once they try that first curious bite...it's all over...

actually IT'S ALL GONE !!!

no kidding...my sister-in-law was here (for 24 hours) and i had a fresh batch in the fridge.  i didn't tell her what was in it, i just said it was interesting and "West African"... she was game for a bite...it was ALL GONE by the next morning.  my mother, the namesake of "pansy palette", couldn't keep her fork out of the pot.  now every time we come home from Cost-co with a roast chicken she asks if i would whip up "that yummy chicken pea-nutty thing"...i've even eaten it cold because i couldn't wait for it to be warmed...really you must try this one.

i came across this by luck.  i was on the hunt for some "lo-carb" recipes and found a great blog.

Kalyn's Kitchen.  she has some delicious lo-carb, lo-glycemic, South Beach friendly recipes...AND she introduced me to this wonderful WEST AFRICAN STEW.  (she adapted it from a recipe by  Tony Rosenfield with his 150 ways to use a roast chicken) 

i have copied the recipe for your convenience, but please visit her blog and get her info on this recipe and i'm sure you'll find other great guilt-free goodies.

West African Chicken and Peanut Stew with Chiles, Ginger, and Green Onions
(Makes 4-6 servings, recipe adapted from 150 Things to Make with Roast Chicken and 50 Ways to Roast It by Tony Rosenfield.)

1-2 T olive or canola oil (the recipe called for 2 T, but I think you could use less)
1/4 cup finely diced red onion (could also use regular onion)
1 T finely minced ginger root (I wouldn't use ginger from a jar for this dish)
2 tsp. finely minced jalapeno (I used pickled jalapenos which worked fine. Increase if you want it spicy.)
salt to taste (I used about 1/2 tsp. sea salt)
1 tsp. chile powder
1 cup chicken stock (chicken broth from a can is fine)
1/2 cup chunky peanut butter (use natural peanut butter without added sugar for South Beach Diet)
2 T tomato paste
1 T cider vinegar
3 cups diced, cooked chicken (use white meat or carefully remove fat from dark meat for South Beach Diet)
fresh ground black pepper to taste
3-4 green onions (scallions) thinly sliced

Finely chop the red onion, ginger, and jalapeno, and roughly chop the chicken. Heat oil in a heavy pan, add finely diced onion, ginger, and jalapenos, season with salt, and saute about 2 minutes. Add the chile powder, stir into other ingredients, and saute about 1 minute more.

Add chicken stock, peanut butter, tomato paste, and apple cider vinegar, stir, and bring to a slight boil. As soon as it starts to boil, lower heat to a very gentle simmer, add roughly chopped chicken, gently stir to combine, and let simmer 10-15 minutes. (Resist the urge to stir it very much, or the chicken will shred apart, which you don't want here.)

While mixture simmers, wash, dry, and slice green onions. After 10-15 minutes, gently stir again if the oil from the peanut butter has separated. Serve hot, with a generous handful of green onion slices on each serving.

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WHOLE BOILED CHICKEN

BOILED CHICKEN ??? !!!...how completely boring you might say.

well, you wouldn't say that if you lived on my block while this baby was boilin'. the aromas alone were just right for the day...kinda gloomy, kinda Fall-ish, nuthin' goin' on, and mom didn't feel so great. so, what better than some good ol' Grandma style boiled chicken and clear yummy golden broth? all is right in the world when the house smells like Grandma's in the kitchen.

the trick to this beauty is to boil it whole...i mean whole...do not cut it up to fit the pot. get a pot that will fit the whole bird. i don't know why, but for some reason this will turn out the best "OLD SCHOOL BOILED CHICKEN" you've ever had. it's great right out of the pot, but with a few extra steps and a little patience you will have the best ever chicken for chicken salad and a RICH GOLDEN "GRANDMA" CHICKEN BROTH for some delicious stock or soup, like my Mega Chunky Veggie-C Soup...

Grandma's Whole Boiled Chicken

1 whole chicken

2 stalks celery

2 large carrots-unpeeled

1 med onion

4-5 cloves garlic

1 large box (24 oz.) low sodium chicken broth

wash your chicken inside and out. remove gizzards and extra bits...don't throw them out, they go in the pot as well.  put everything in a large stock pot...chicken should be breast side up... and add enough water to cover the chicken by about 2 inches. bring to a boil and then turn down to a slow simmer for about 2 hours.  after 2 hours check the chicken by grabbing hold of a leg and giving it a wiggle.  if it seems loose, like it would pull right off, then it's done.  now for the important GRANDMA TIP...don't take it out...leave everything alone to cool as is.  Grandma just left it there to cool, so that's what works best.  it will take a few hours.  this will let your bird rest in all that good broth and soak up all the yummy goodness.
when cooled to about room temp i like to break down the chicken...it practically falls apart.  i keep the main parts whole, like breast, leg, thigh, wing so they can be dealt with easier the next day or make for a nice presentation at dinner
what ever parts you have not eaten...put into a large tupperware-ish type container.
strain the broth and pour over chicken to cover.  (strain though cheese cloth to lessen the fat or use a fat separator).  refrigerate over night.  again, for some "Grandma" reason it seems the chicken is even better the next day after it has cooled in it's gelatinous brothy goodness.
the next day you'll find the most delicious moist chicken for your favorite chicken salad...and you'll have all that fabulous pure golden broth for a rainy day.             

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The Silky Chicken or Black Chicken

THE ELUSIVE BLACK CHICKEN

aka THE SILKY

this is a rare bird indeed!

well, on my hunt for the "out-of-the-ordinary" i came across this lovely(?) looking creature...YIKES! can i just say YIKES again.  i must say.......this one finally stumped me.  stymied...as you might know i'm pretty adventurous with foods.  i'm no Andrew Zimmer, but i like to go for the strange stuff.  i find a good challenge and give it a go...this one got me.  i still ask myself why?...it's just a chicken, right?...well...not so much.

#1...always remember to read the fine print on the package..."head and feet intact" AND it has FIVE TOES instead of four!. i missed that part. as the thing thawed and started to unfold, and i DO mean unfold...this small little wrapped up bird was over 2 feet stretched out. AND IT"S BLUE !!!!!...you can imagine what i was thinking. i can handle alot of things, but this one was definitely high on the scale of "what the heck am i gonna do with this?" and "what was i thinking?" BUT, curiosity still had the best of me.

#2...investigate and research what your strange product is all about. i found a few sites with recipes for soup...i thought great! a new twist on an old favorite, chicken soup. not so much. as i read further, after purchase, i found that the black chicken is most used for Chinese medicinal purposes...mainly for sick people, pregnant women or just after giving birth. it's a very lean bird, does not necessarily produce a tasty unforgettable unctuous broth...and i don't really fall into one of the needy categories.

#3...keep your game face on. anyone walking in on you dismantling this black (blue) bird will think you are in need of some help...serious help...i don't mean with the soup...

so what do i do ?...i decided to wing it, of course...(again, sorry about the bad pun).

the easiest recipe i found was HERE at  eating club Vancouver by fellow bloggers ts & js.  they call it Mama's Silkie Chicken or "Dyong Kwe".  this recipe seemed easiest to tackle due to the short list of ingredients.  please visit their site for an easy and quick step by step (with photos) to see how Mama does it.

i didn't have a few of the ingredients so i just went with the recipe i use for Duck Soup found HERE.  it sounded pretty similar with Asian style flavors and such.  i thought if the flavors were basic and normal i might be able to salvage a meal or at least a good stock out of this deal....not so my friend.  after thawing, washing and the obvious photo session...i was not so enthused about the out come.  still i went ahead and threw everything in the pot and hoped for the best.  the best never came...the blue skin turned an unappealing limpy blackish grey and the flesh was unlike any chicken i had ever seen.  hmmmmm...not so good.
next, i thought to myself... get the photo of the finished product, make it look pretty and appealing and maybe it will seem more appetizing.  not so my friend...my "Mama" always warned me that looks can be deceiving...definitly correct when it comes to food photography.  the photo looked great and i was ready to give it a try, but like i said...this one stumped me. i removed the blackish grey skin that i just knew i was not going to be able to eat, to unveil the tough, lean flesh that was streaked with black...and i mean weirdly streaked with black.  at this point (hours from the start of this little journey) i had to give up for the day...throw in the towel...raise the white flag.   i strained the broth and threw everything into a tupperware for a second chance at it some other time. 
that second chance hasn't come up yet...it's in the freezer right now.  i didn't have the heart to toss it. 
i can't let this one get me.  I WILL EAT THE BLACK CHICKEN.  not today, not tomorrow...but...
I WILL NOT LET THIS BIRD WIN !!! 

You have read this article asian style / chicken / fowl / game bird / out of the ordinary / savory / soup with the title chicken. You can bookmark this page URL https://caucasiancurry.blogspot.com/2010/10/the-silky-chicken-or-black-chicken.html. Thanks!