Chicken Feet (1kg)
£6.70
Chicken Feet (1kg)
£6.70
Serves 10 people
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Free delivery on orders over £50
Chilled food arrives in cool packs
Collect in- store - no delivery charge! Order by 12pm Thurs for Sat pm collection
100% british chicken
Allergens are highlighted in bold.
Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA
Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD
White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR
Frequently Asked Questions
Chicken feet are used to add richness, body and gelatine-driven texture to dishes by:
-Making deep-flavoured stocks and soups (thanks to high natural collagen).
-Braising or slow-cooking to tender, fall-off-bone results.
-Grilling or roasting after initial simmer for crisp edges and bold flavour.
They’re particularly popular in Caribbean, Asian and family-style cooking for adding “mouthfeel” and depth to broth-based dishes.
Yes — chicken feet are nutrient-rich. Key points:
-High in collagen/gelatine which can contribute to joint and skin health.
-Provide a good source of protein per 100 g (approx ~18 g).
-Low in carbohydrates.
-Because they’re largely bone and skin, they also supply minerals like calcium and magnesium inherently.
However, note that they should be part of a balanced diet, and cooking method (e.g., added salt or sauce) will affect overall nutritional profile.
Storing chilled (below 3 °C) or freezing on day of purchase for longer term (6-9 months).
If frozen, defrost in the fridge before cooking.
Cook the feet until a core temperature of at least 75 °C is achieved.
For best results: blanch 5-7 minutes, then simmer/braise 1.5-2 hours, optionally finish on the grill/roast for texture.
After cooking, consume within 24 hours if stored chilled, or freeze leftovers immediately for later use.