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The How & Why Of Pickled Feet

Chichi Wang at Serious Eats    
First Posted: 11/02/10 12:28 PM ET Updated: 05/25/11 07:10 PM ET

Chichi Wang at Serious Eats:

I highlight the merits of pickling chicken feet only because poultry claws take on an intriguingly cadaverous look when pickled. Think of Inferi rising out of the water if you happen to be a Harry Potter reader (if you're not, Inferi are corpses bewitched by Voldemort and company to do evil bidding in the later books in the series). But really, any kind of offal, or even marbled meat, tastes good in this pickling liquid.
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Filed by Colin Sterling  |  Report Corrections