Chicken feet
Popularity 3 recipes

Used in multiple popular recipes

Ingredient Information

Name

Chicken feet

Category

Carnes

Popularity

3 recipes

Status

Inactive

Description

Chicken feet are the lower extremities of the chicken, primarily composed of skin, cartilage, and tendons. Commonly used in various cuisines, especially in broths, soups, and stews, they provide a gelatinous texture and an intense flavor thanks to their high collagen content.

The culinary origin of chicken feet dates back to traditions in various countries in Asia, Latin America, and Africa, where every part of the animal is used to its fullest. In Hispanic American cooking, they are valued for their ability to enrich broths and add body to preparations.

Properties: Chicken feet are rich in collagen, a protein that contributes to skin and joint health. They also provide minerals such as calcium and magnesium, although their consumption should be moderate due to their fat and sodium content if prepared improperly.

Synonyms in Hispanic American Spanish: in different regions they may also be known as manitas de pollo, paticas de pollo, or simply patas when the context is clear.

Nutritional Properties

0g
fiber
15g
fat
70mg
sodium
11mg
calcium
2mcg
folate
1.3mg
iron
220mg
potassium
215
calories
0g
carbohydrates
0mcg
lycopene
18g
protein
84mg
cholesterol
0mg
vitamin c
0.1mg
vitamin b6
0.4mcg
vitamin b12

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