|Look & Cook: Chicken Classics|
|by Anne Willan|
Hands-on culinary instruction, preparation tips, and hundreds of close-up, step-by-step photographs accompany a collection of more than fifty dele...
1 - 10 of 11 for chicken feet
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Put chicken feet in water, let cook until done. Add rice, chopped pepper and cayenne pepper. Let cook until rice is done.
Put chicken feet in water. Let cook until done. Add rice, chopped pepper and cayenne pepper. Let cook until rice is done.
Cut nails and wash feet. Place in ... bay leaf, garlic, salt and pepper to season. Simmer until tender. Remove bay leaf before serving. 6 to 8 servings.
Drain, discard water and bring the chicken slowly to a ... about 2 quarts. Substitute for chicken. Blanch and follow the above recipe. Yield: about 2 quarts.
Brown onions in ... few minutes. Add to meat and cook until rice is done, adding water as needed to prevent burning. Duck may be substituted for chicken.
Pour the cold ... pot. Add the chicken, garlic, onion, ... up. It's okay to crowd the matzoh balls. Cover the pot and cook for 40 minutes. Serves 6 to 9.
All ingredients are ... along with pig's feet. Cover with ... oregano may also be added on top.) Makes enough for 8 to 10 people for main dish. Freezes well.
Dust with flour and brown chicken feet in 1/2 cup ... large pot. Add water and cook until tender in 5 cups water. Add potatoes and tomato; simmer until done.
Put all ingredients in a large pot. Cover with water and 2 inches above. Bring to a boil. Simmer about 1 1/2 hours or until tender. If you want to ...
Take a pair of young, tender chickens and cut them ... necks, and the feet, scalding the ... should not be cut until it is cold. This is nice for picnics.
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