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The How & Why Of Pickled Feet

11/02/2010 11:28 am ET | Updated May 25, 2011

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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