Chicken Feet

Chicken feet are the feet of domestic chickens. They are a common food item in many parts of the world, including some Asian and Latin American cuisines. They are typically simmered for a long time to create broths or stocks, or sometimes cooked whole until tender.

Chicken feet are primarily used to add body, flavor, and richness to broths, stocks, and soups. Their high collagen content breaks down during cooking, creating a gelatinous texture that can thicken liquids naturally. They are also sometimes used as a protein source in stews or braised dishes.

Chicken feet are a source of protein and collagen. The U.S. Food and Drug Administration (FDA) has not specifically evaluated chicken feet as a food additive. International bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have not specifically evaluated chicken feet as a food ingredient. They are a whole food and their health impact is generally considered similar to other animal-derived protein sources.