Chicken feet - 0 cooking recipes

First, you should decide how harmful chicken feet added to dishes as an ingredient can be. The answer is simple: not by much. It all depends on the volume of food consumed. If you overeat, there will be harm. If you eat as is customary - in small portions - the harm is reduced to zero, but the benefits will become obvious.

Chicken feet contain a lot of collagen, a substance that has the most positive effect on joints, hair and skin, prolonging their youth and maintaining a fresh and healthy appearance. It is a building material for human cells. And from time to time you need to “throw it” into your body to maintain health and beauty.

One hundred grams of chicken feet contains 215 kcal. BZHU is equal to 19.4, 14.6 and 0.2, respectively. The chemical composition of the substances presented in them is very rich. A whole scattering of B vitamins (almost all, to be precise), A, C, K, E, PP. Plus calcium, magnesium, potassium, zinc, manganese, copper, phosphorus, iron, sulfur, sodium, selenium. But in the first place, of course, is collagen, without which skin, hair and joints quickly age and wear out.

By the way, the Chinese have long appreciated the benefits of chicken feet - in their cuisine there are quite a few dishes with this product. They are cooked in sauce, baked with vegetables, and boiled for soups. A rich set of aromatic spices and seasonings further enriches the dishes, making them tasty, bright, satisfying, and appetizing.

Russian housewives have begun to catch up with the Chinese and compete with each other in posting recipes with chicken feet. Those who have tried them claim that they turn out incredibly tasty, satisfying and at the same time very budget-friendly.

In Russia, jellied meat is most often cooked on paws. And some, having received a rich broth, then simply throw away their paws. Although this is not necessary - they can be cut into small pieces and added to any dish to taste.

Yes, in general, chicken legs in some soup or sauce look very unpresentable, to say the least (especially with claws). But no one bothers you to cut them into pieces so that the eaters (especially at a tender age) have no idea what it’s actually made from.