Chicken Feet

Chicken Feet are cleaned and supplied ready to cook. Almost entirely skin, bone and connective tissue, they are bought for the gelatine they give a stock rather than for meat.

What it is

A trim cut from the same offal range as our other by-product items, cleaned before supply so no further preparation is needed before cooking.

How it is prepared

Cleaned whole, with nails removed, or prepared to your own specification.

Typical trade use

These go into stocks that need body and set, traditional slow-cooked dishes, and dim sum service. For another bone-heavy stock item from the same bird, Chicken Necks serves a similar purpose. Where the whole bird these are trimmed from is what you’re actually after, our whole chicken range is the place to start.

Ordering notes

Long simmering is how they’re used in most kitchens — they are a base ingredient for stock rather than a dish in themselves. Confirm whether you want the nails removed when you order. Ingredient and allergen information is supplied with the goods; confirm the current specification.

At a glance

Frequently asked questions

What are chicken feet used for in a professional kitchen?

Mainly stock — the skin, bone and connective tissue give a stock body and set that meat alone doesn’t provide, and they’re also used in dim sum service.

Are the nails removed before supply?

Yes, on request — tell us when ordering if you want them removed rather than left for your kitchen to trim.

Is there another cut that serves the same stock purpose?

Chicken Necks is a comparable bone-heavy item, also bought mainly for stock rather than meat yield.