John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
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Collagen content of any feetsies helps thicken stock. Ya might see more in stores since China is not accepting paws (chicken feet), not even the heat-treated variety.
I've gotten them for years at my Asian market, just saw in Costco my last trip and I bought some. I make a lot of chicken stock, and I throw a foot or three into the pot. Makes it very gelatinous, and I welcome the collagen. I spread them on a baking sheet and freeze, then put in a Ziploc bag in freezer so I can fish out one or three, as needed.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Weber Smokey Joe with mini-WSM Tamale Pot modification
The Good One Marshall
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Brook King Regal S490 Pro
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:
2 x Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
ThermoWorks Thermapen ONE
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
I just saw them at our small local independent grocery store. They come up with some neat things once in a while. I have never worked with them before. Need to do some learning.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Weber Smokey Joe with mini-WSM Tamale Pot modification
The Good One Marshall
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Brook King Regal S490 Pro
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:
2 x Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
ThermoWorks Thermapen ONE
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
My HEB carries them. When I do stock I tend to use about smoke-roasted 75% chicken wingtips and 25% chicken feet. I always get extremely odd looks at the checkout counter (usually slight to moderate revulsion).
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
I’ve tried them at dim sum, I don’t need to try them again. and we have an Asian gaming casino I did an IT job at years ago. They had boneless chicken foot salad on the menu. I politely passed.
I’ve also seen them feet at Costco.
What I wish I had was pictures of chicken tongue that was served in the executive lounge in some of the hotels we stayed at in China.
I did try it but can’t recommend it.
The Portuguese gals I worked with love chicken feet. Albertsons carried them for a short time (can't remember if it was Texas or Louisiana.) I haven't noticed any in the stores around here.
If they are cheap enough and help make good stock, I'd buy a bag.
I just looked it up. There is one way north of me near Chino and south of me in the San Diego area.
What is a good price for them here in Cali? I found them at 88Ranch in Temecula for $3.29, and Cardenas charges per foot (Ha Ha each not 12 inches worth 😆)
Last edited by Carolyn; September 23, 2025, 02:11 PM.
MAK 2 Star pellet
Big Green Egg
Fuego gasser
Pitboss ceramic griddle
Eastman Outdoors wok burner
Ooni 16 pizza oven
Cast iron chimenea with pizza steel
Breeo smokeless fire pit, with Titan rotisserie and Titan Santa Maria style adjustable grate
Oklahoma Joe Bronco
Hope I'm not making a total fool of myself, defending chicken paws is so crazy. SO, Carolyn, I repackaged my feet for the freezer after I bought at Costco, but the receipt is still riding around in my pocketbook (no comment, I know I should clean it out more often.) $1.99/pound, I got a 5lb ish two pack for 10bucks and change. I put 2-3 usually into an Instant Pot of chicken broth. I have done this for many years. Using a chicken carcass, or at least with some bones, increases the collagen. Adding a couple feet makes it exponentially more, it will actually gel in a mason jar in the fridge, enough that you can't always pour it out. Need a spoon. I know everybody isn't all that thrilled, but my aging skin/hair/nails, and all that other stuff, will take all the collagen I can get. For the naysayers, and the "awful offal", I don't really consider this offal. It is basically chicken skin and bones, the bones are enough of a percentage of the thing (ie. the foot) that the leaching of collagen is basically what you get. Same as with a chicken carcass. No change in taste, no pieces fall off into the food, foot goes in and comes back out completely intact. I hadn't considered giving to my dog, until Spinnaker mentioned, and I cook my broth for so long that the chicken bones are crumbly, but my dog is small and I don't give her anything bony. She'd likely love them, and would likely put them on my pillow for me. No. I previously got them at the local Asian grocery, which HMart is, and I have no doubt they were/are cheaper, but I'm in Costco more often. I've never actually eaten one, not even tasted one, as I just can't. Still, they have their place, and once I tried it I realized it is so easy, and makes a big difference (MHO).
I don't give my dogs bones of any sort because 2 of them wolf down whatever and the other one hardly has any teeth left, however I will scrape a little strained fat into their kibble from time to time.
Thanks.
I am bad about accumulating receipts. I cleaned out my car and there were multiple dozens of receipts in there, and on my table and in my purse.
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