Chicken’s feet

Chicken fat & tarragon vinegar emulsion

400g brown chicken stock

25g thick and easy

50g rendered chicken fat

15g tarragon vinegar

4g salt


Chicken’s feet

Trim the nails and tendons from the chicken feet. Place in a large pot and bring to the boil from cold. Rinse thoroughly then cook in a liquor of 10g salt per litre of water for 8 hours on 85 degrees Celsius. Once cooked using scissors make an incision up the base of the foot and along each bone, then gently remove all bones from inside the foot and lay out flat on a dehydrator tray. Dehydrate on 65 degrees for 24 hours until completely dry.

The feet are then fried in vegetable oil at 215 degrees Celsius using tweezer tongs to keep them flat until golden brown and slightly puffed. Drain onto tissue, keep warm until serving.

Chicken fat & tarragon vinegar emulsion

Reduce chicken stock to 300g, add the chicken fat, salt & thick and easy and cook for 1 min until thickened whisking constantly, finally whisk in the vinegar then put mixture into an espuma gun and gas with 2 cream (no2) chargers.

To serve

Dust the warm pufed chicken feet with devilled spice mixand serve with a small bowl of the chicken and tarragon emulsion.

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