Okay - I have to ask about chicken feet. My wife and I love to eat at the Honeycourt in Seattle. I've seen chicken feet on the menu but haven't ever eaten them and I'm unsure of how they're served. Talk about your stock and choice of flavorings, please. Yeah: gourmet ramen no doubt, no Cup of Ramen.
Chicken feet are often used in stocks due to their high collagen content…I roasted them along with wings and drumettes in the oven at 400 for an hour on racks above sheet pans…into the stock pot, cover with water and simmer 2 hours….skim like made. Meanwhile, chop up some carrots, onions, leeks, celery root, and celery, place in a big mixing bowl and squirt half a tube of tomato paste into it and mix to coat…place these in a single layer on a sheet pan and roast at 400 for 30 mins. After simmering chicken parts for two hours, add roasted veggies and simmer for 1.5 hours more…then add peppercorns, bay leaves, thyme sprigs and a bunch of fl parsley…simmer for 30 more minutes, turn off the heat and let sit for anothe 30 minutes…remove large items with a spider, then strain through double fine mesh strainers. I then pour into squeeze bottles and small containers and freeze. This is my go to stock for sauces and reductions…but is not usually what I make specifically for ramen, it was just convenient for last night’s ramen
For ramen, I usually start traditionally with a piece of kombu dropped into boiling water for a bit, then removed…followed by dried shiitakes, then removed…followed by roasted chicken wings, a pound of applewood smoked bacon, and same roasted veggies (without tomato paste, thyme, peppercorns, bay leaves or parsley) simmered for four hours and then strained…
