The New Home Economics

Using the whole animal

2 Comments

I was a vegetarian for several years.  I vowed, when I became a meat-eater again, that I would at least make an effort to use the whole animal.  So now I’m taking it to the next level: I bought some chicken feet at the co-op last week.  Why?  Mainly because they add a rich natural source of gelatin to my homemade soups and stocks, and we’ve been going crazy with soup around here lately.  Gelatin helps your body absorb the minerals in the stock.

Considering most commercial stocks and flavorings have MSG in them, now’s a great time to consider making your own.  It’s really quite easy.  And if you decide you want to add chicken feet, you can get them for VERY cheap.  Just sayin’.

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2 thoughts on “Using the whole animal

  1. I applaud you– your efforts are noble, but have to admit I’m a little grossed out.

  2. I was really surprised to read this, (I understand that you use the feet just to make the stock), but we always ate chicken feet with white gravy when I was a kid….I loved the feet, but didn’t like the gravy!

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