To make the gravy, remove the tips of the legs, tail and wing tips from the chicken and put in a stock pot or casserole. Add the carrot, celery, roughly chopped onion, garlic, peppercorns ...
Season with a pinch of salt. Strain the gravy through a sieve into a serving jug. Keep warm. Just before serving, stir any juices released by the rested chicken in to the gravy. To serve ...
Chicken feet have very little marketable value. But they nevertheless make the best broth. As with other odd cuts of meat, it’s easy to cast off the humble chicken foot, but you’d miss out on ...