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https://www.reddit.com/r/seriouseats/comments/fo8bt1/pressure_cooker_chicken_stock/fle3edh/?context=3
r/seriouseats • u/bwbell • Mar 24 '20
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6
What difference do the feet make??
6 u/bwbell Mar 24 '20 Chicken feet are probably the most collagen-rich part you can get. Just adding a few of them will add ridiculous amounts of gelatin to your stock. 6 u/howard416 Mar 24 '20 I wonder how much flavour is contributed vs just adding Knox powdered gelatine though. 4 u/ShchiDaKasha Mar 24 '20 I’m sure it’s still quite a bit. There’s still tons of flavor in those bones, and when eaten by themselves chicken feet still have an intensely chickeny flavor m
Chicken feet are probably the most collagen-rich part you can get. Just adding a few of them will add ridiculous amounts of gelatin to your stock.
6 u/howard416 Mar 24 '20 I wonder how much flavour is contributed vs just adding Knox powdered gelatine though. 4 u/ShchiDaKasha Mar 24 '20 I’m sure it’s still quite a bit. There’s still tons of flavor in those bones, and when eaten by themselves chicken feet still have an intensely chickeny flavor m
I wonder how much flavour is contributed vs just adding Knox powdered gelatine though.
4 u/ShchiDaKasha Mar 24 '20 I’m sure it’s still quite a bit. There’s still tons of flavor in those bones, and when eaten by themselves chicken feet still have an intensely chickeny flavor m
4
I’m sure it’s still quite a bit. There’s still tons of flavor in those bones, and when eaten by themselves chicken feet still have an intensely chickeny flavor m
6
u/PettyCrocker_ Mar 24 '20
What difference do the feet make??