Poultry
Feet
Chicken feet are a collagen powerhouse for stocks and a textural delicacy in Chinese, Caribbean, and South African cookeries when braised or stewed. Cleaning is essential; the reward is glossy richness. Blanch, peel any rough skin if required by style, then simmer or braise until soft. For stock, a handful of feet sets broth firmly when chilled. Serve braised feet with chilli and black bean sauces. Not subtle—lean into spice and gelatin.
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Cuts & parts
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 10.1 g
- Saturated Fat 2.84 g
- Trans Fat 0.1 g
- Monounsaturated Fat 3.83 g
- Polyunsaturated Fat 2.08 g
- Cholesterol 92.7 mg
- Sodium 72.1 mg
- Salt 0.16 g
- Total Carbohydrate 0.99 g
- Dietary Fibre 0 g
- Total Sugars 0.5 g
- Complex / starch 0 g
- Protein 21.3 g
- Water 64.4 g
- Energy 179 kcal
- Water 64.4 g
- Carbohydrates 0.99 g
- Sugars 0.5 g
- Protein 21.3 g
- Fat 10.1 g
- Saturated Fat 2.84 g
- Monounsaturated Fat 3.83 g
- Polyunsaturated Fat 2.08 g
- Omega-3 0.21 g
- Trans Fat 0.1 g
- Vitamins 38 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 8.4 mg
- Vitamin B5 — Pantothenic Acid 1.04 mg
- Vitamin B6 0.52 mg
- Vitamin B7 — Biotin 2 µg
- Vitamin B9 — Folate 6.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.3 mg
- Vitamin K 1 µg
- Minerals 426 mg
- Major Minerals 424 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 92.7 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 8.4 · vitamin-b5-pantothenic-acid: 1.04 · vitamin-b6: 0.52 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 6.1 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1 ·
Minerals
Feet of Chicken: composition reflects this culinary part relative to the whole ingredient.
History
Cantonese dim sum made chicken feet a signature textural dish.
Caribbean stews used feet for body and thrift protein.
Bone-broth trends pushed Western shoppers to seek chicken feet again.