Frozen Chicken Feet

Description

Frozen Chicken Feet are a collagen-rich cut prized for the body and richness they bring to a long-simmered soup or stock — the cartilage and skin soften into a gelatinous texture that thickens broth naturally. A traditional addition to West African and Caribbean soup pots, beyond their use as a snack in their own right once well-seasoned and slow-cooked.

How to cook

• Thaw overnight in the fridge — never at room temperature.
• Clean thoroughly, trimming any remaining nails, then simmer low and slow until the skin and cartilage soften.
• Season with scotch bonnet, ginger, garlic and stock cube; add to soup or stew for extra body, or cook on their own as a peppered snack.

Storage

• Keep frozen at -18°C until ready to cook. Defrost in the fridge, cook within 24 hours of thawing, and reach a minimum internal temperature of 75°C before serving.

Frequently asked

Why add chicken feet to soup?

The cartilage and skin release collagen as they simmer, naturally thickening and enriching the broth.

Is this product halal?

Yes — this product is halal-certified, with certification displayed on the pack.