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Chicken Feet Stew

2 pounds chicken feet
5 potatoes cut into eighths
4 onions, quartered
3 carrots, sliced
1 cup green beans
3 bay leaves
1 clove garlic, minced
Salt and pepper to taste

Cut nails, wash the feet. Place in a stockpot, cover with water.
Add potatoes, onions, carrots, green beans, bay leaves, salt and
pepper to taste. Simmer until tender. Remove bay leaves before
serving. 6-8 servings.

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10 of 11 people found the following review helpful:
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I met a man who had no feet, March 10, 2004 - 02:51 PM
Reviewer: Uncle Dirty Dave from Springaleak, IL
I made this recipe last week on March Fool's Day. The hardest part of the entire thing was finding where the Asia Foods market had moved. Chicken feet are cheap ... even in a specialty shop. One clove of garlic is not enough for a garlic lover like me. I doubled it and will double again next time I make this recipe. If you are not a garlic extremist I recommend that you stick with 2 cloves, max. I also diced the potatoes to 3/4" to 1" chunks, did the carrots through my mandoline into wavy coins, and cut the green beans into 1" sections. You can add water or stock to make this a soup or thicken (as I did) with arrowroot (2 tb to a 2 tb cooking liquid, mixed) added to the pot for a nice stew. Really tastes a LOT better than it looks. The chicken feet have a nice shock value to those not ready for them.

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