Until our diners and carryouts become places that produce real food, Americans can make broth in their own kitchens. It s the easy way to produce meals that are both nutritious and delicious and to acquire the reputation of an excellent cook. If you ve ever shopped in Europe, you ve noticed that calves feet are displayed at the local butchers and chickens come with their heads and feet attached. Hooves, feet and heads are the most gelatinous portions of the animal and fetch high prices in traditional economies. In fact, Tysons exports the feet from American chickens to China.
Jewish folklore considers the addition of chicken feet the secret to successful broth.
It s hard to find these items in America. Asian and Latin American markets sometimes carry whole birds and some butchers in ethnic neighborhoods carry calves feet. If you have freezer space, you can buy frozen chicken feet and calves feet in bulk from meat wholesalers that cater to the restaurant trade. For the most satisfactory results, use 2-4 chicken feet for chicken stock and about 2 pounds calves feet pieces for a large pot of beef stock. Sauce Basics Meat sauces are made from stocks that have been flavored and thickened in some way.