Chicken feet, also known as chicken paws, including the skin and bones but excluding the feathers. They are used in various cuisines around the world and have distinct characteristics:

Key points to note about our chicken drumsticks:

Structure: Chicken feet consist of skin, tendons, and bones. They do not have much meat but are rich in connective tissue. Culinary Uses: Soups and Stews: Chicken feet are commonly used to make rich, flavorful broths and stocks due to their high collagen content. Dumplings and Stews: They are often included in dishes like dim sum or various stews, particularly in Asian cuisines. Crispy Snacks: In some cultures, chicken feet are marinated and deep-fried to create crispy snacks. Flavor and Texture: They have a unique, gelatinous texture when cooked, which comes from the collagen and connective tissues. This texture is valued in many traditional dishes. Nutritional Value: Collagen: Chicken feet are rich in collagen, which is beneficial for joint health, skin elasticity, and overall connective tissue health. Protein: They contain some protein, though not as much as other chicken cuts. Minerals: They provide minerals such as calcium and magnesium, which are beneficial for bone health. Preparation: Chicken feet require thorough cleaning and often need to be boiled or simmered for a long time to become tender and flavorful. They are usually prepared with spices and seasonings to enhance their taste. Chicken feet are considered a delicacy in many cultures and offer a different culinary experience compared to more common chicken cuts.