Right off the bat I have one minor issue. Really, just a little one. It's this recipe right here....
Virginia's Virtual Potluck). Now again, if you readers have been following along you also know I jibe pretty closely with the Cook's Illustrated and America's Test Kitchen crowd. I've been using their basic chicken stock recipe and have not been disappointed in the flavor. But then again, they don't use chicken feet.
That's right, Virginia suggests that two pounds of well washed chicken feet would make an excellent chicken stock. I just happen to frequent a grocery store that has a well stocked meat counter with big piles of chicken feet. Which brings us to the weirdness factor of your basic American cook. Why am I a little skeeved out handling chicken feet? I know why.....the fact that we (mostly) are generations removed from killing and butchering our own meat. My grandmother made a mean fried chicken but that meant starting the process of the meal by chopping the head off a chicken. Attending yearly hog butcherings at an early age keeps you from being squeamish about meat but still, chicken feet are skeevy. Of course that didn't stop me from making the stock.
Liquid gold, baby. I'll probably make Virginia's Meme's Chicken and Rice.