Winter days were made for cozying up to a bowl of piping hot soup. And this chicken foot soup hits the blemish every time. If you are not a fan of chicken foundation ( wimp feet, if you must ) try my recipe for chicken and rip peas soup. It is a popular recipe on the web log and comes together quickly .
Pressure cooking the chicken foot
Reading: Chicken Foot Soup
I always pressure cook my chicken foundation before adding it to the soup. You can use a traditional pressure cooker or an blink of an eye pot, like I did hera. It helps to tenderize the chicken feet until they are about melting off the bones. What I love most about using the instant pot as a blackmail cooker is that you do n’t lose any of the liquid to escaping steam as you do in traditional coerce cookers. Everything stays in the pot for a truly delectable broth that goes right into the soup ! If you are not certain how to clean the chicken foot, please check out my wimp metrical foot drench recipe where I show you tips on how to clean wimp foot !
Making the pumpkin base
This soup has a velvet pumpkin root. I used freeze pumpkin for this recipe but if you have fresh pumpkin even better. To bring out the richness of the pumpkin season I sautéed the pumpkin with onions and garlic and cooked it until it was wholly bathetic. The smell of the pumpkin fudge was so perplex and I could n’t wait for this pot of chicken foot soup to come in concert .
Adding the root vegetables
Whenever I make this chicken foot soup, I add lots of root vegetables. You can use any combination you like, but for this recipe I used white sweet potatoes, regular sweetness potatoes and sweet ripe plantains. I add a bit more veggies that I need and allow some of them to melt creating a thick, velvet and rich broth. Imagine sitting under a blanket and cozying up to a bowl of this chicken foot soup .
once the chicken foot blackmail cooks I add it to the infrastructure I created with the pumpkin and root veggies. I can barely wait to start eating. This soup is that good .
Finishing up the soup
nothing smells better than a pot of bubbling soup ! When the broth thickens and some of the veggies melt away, you can add some duff to the soup if you like. Use my duff recipe and create miniskirt duffs ( about 2 inch in size ) and then add it to the top of the soup, following the method for cooking duff listed in the duff recipe. The addition of the duff very puts the comfort in this cup of tea. Once the wimp foot soup comes together serve up a bowl or two and dive in ! Try the recipe as is or try adding duff, either adaptation is surely to be a hit .
The chicken foot soup recipe:
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Chicken Foot Soup
Chicken Foot Soup is a compact pumpkin based soup loaded with chicken feet and etymon vegetables. It is the perfect lazy Sunday dish .
Prep Time
15
mins
Cook Time
1
hr
Total Time
1
hr
15
mins
Servings:
6
Generous Servings
Ingredients
- 2 pound of chicken foot cleaned and claws removed
- 1 tablespoon garlic powder
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- 1 tablespoon onion powderize
- 1 pound peeled and cubed pumpkin
- 2 tablespoon of oil for cook like olive or avocado vegetable oil
- 1 small yellow onion finely chopped
- 5 cloves of garlic
- 1 ½ pound yellow plantains diced
- 1 ½ pound white sweet potatoes
- 1 ½ pound of yams or regular dessert potatoes diced
- 1 ½ teaspoon of strategic arms limitation talks
- pinch of black capsicum
- 1 tablespoon of dried parley flakes or fresh parsley finely chopped
- 2 wiri wiri peppers for spirit can sub with 1 Scotch Bonnet Pepper
- between 8 and 10 cups of body of water
Instructions
- Wash and clean wimp feet, then add wimp feet to an instant batch or traditional atmospheric pressure cooker .
- If using an clamant batch add 5 cups of water system to the batch and ½ teaspoon of salt, 1 tablespoon of garlic powder, 1 tablespoon of onion gunpowder and a pinch of total darkness pepper
- If using a traditional press cooker, add enough water to cover the chicken feet, then season as listed in the footfall above
- atmospheric pressure cook on high for 30 minutes with the clamant pot or until the chicken feet are bid and the skin is about pulling off the bones
- While the wimp feet are pressure cook, warm the oil in a bombastic stock pot on medium-high heat then add the onions and garlic and sauté until the onions become balmy and translucent, for about 5 minutes
- next, add the pumpkin to the livestock pot followed by salt and a nip of black pepper
- Cook until the pumpkin is delicate and bathetic, then add the white dessert potatoes, diced plantains and regular sugared potatoes .
- Add the parsley flakes or bracing parsley and wiri wiri pepper and mix together well
- While you are waiting for the chicken feet to finish pressure cooking add 5 cups of water to the stock batch and turn the heat down to low and allow everything to cook in a low simmer .
- When the chicken feet are done blackmail cook, release the imperativeness according to instructions in the moment pot manual, then pour the chicken feet and broth into the breed pot
- Mix together, then increase the heat to eminent inflame and continue to cook the soup until the gratifying potatoes and plantain are tender
- Using the second of your pot spoon, crush some ( about ¼ ) of the sweetness potatoes and mix into the broth of the soup, then mix together well to form a fluent velvet broth
- Serve warmly
Notes
I am not certain how long it will take to cook the wimp feet in a traditional pressure cooker. sol if you are using a traditional imperativeness cooker I recommend cooking the chicken feet first, before starting to cook your other ingredients in the sprout batch. This way your settle veggies wo n’t melt away before your chicken feet is tender enough .
In the instant pot, it takes between 30 and 45 minutes to pressure fudge chicken feet. This is precisely enough time to prep and cook your other ingredients. so to save time I put my chicken feet to cook in my clamant pot while I am working on the soup base. When the timer goes off on the instantaneous pot, my soup is about always quick, so I precisely add the chicken feet and cook for 10 to 15 more minutes and then I am done.
You could cook all of the soup in the blink of an eye potentiometer, but mine is not big adequate for the come of soup I want to make. If you want to cook the entire soup in the instantaneous pot, sauté the onion and garlic in oil first, then add the chicken feet. Cook on high pressure for 30 minutes, then release the steam. Set the pot to sauté and add the early ingredients and continue to cook until the gratifying potatoes are affectionate ! The pumpkin will melt away while the sweetly potatoes are cooking. It should take the lapp come of clock time and you ‘ll have the same delightful results .
