I got some ('organic') ones the other day for a change. Made a really really thick broth compared with similar quantities of the beef or lamb cuts I usually get. The solids, after I spent way too long separating the bones and claws from the meat and skin, tasted pretty good cooked up with onion, ginger, garlic, potato, courgette.
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It Takes A Long Time To Pick The Bones Out Of Chicken Feet
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