If necessary, peel away and discard any yellow membrane that adheres to the chicken feet, then chop off the claws. (The process of defeathering chickens often removes that yellow membrane; however, if ...

A good chicken stock is more than chicken-flavored water. Though you should aim for your stock to be flavorful, a good one should also be rich and mouth-coating, with a body that just won’t quit. This ...

Making chicken stock is easy and delivers a big flavor boost. A good stock provides depth to soups, stews, gravies, and even rice or risotto. The trick is in which parts of the chicken you use. Choose ...

As an Associate Food Editor, Bridget Hallinan primarily focuses on home cooking content for Food & Wine.com. She writes and edits recipe content, interviews chefs for helpful tips and tricks, and ...

Chicken feet are a mainstay of many cuisines, but a lot of people still look at them nervously. Not chef Harold Villarosa. In the first episode of his new show, Dish It Out, Harold hits the streets of ...

Chicken feet are a lowly thing. They scratch in the dust and shuffle over crowded cage floors. In the U.S. poultry market, feet usually end up being ground into parts for feed. But they are a delicacy ...