Jakarta (ANTARA) – Chicken feet are one of many people’s favorite foods, especially when made as a snack. However, the manufacturing process often takes longer because the bones must be completely separated.
Separating the bones in the claw can be said to be easy or difficult. The rubbery texture of the claw skin often becomes a challenge when trying to separate it from the bone.
However, there are ways that can make this process easier. Here are some steps you can try to remove chicken leg bones at home, summarized from various sources.
How to Separate Chicken Leg Bones
1. Wash the claws until they are clean
Before starting the process of separating the bones, first trim the nails of the chicken legs until they are clean. Next, wash the claws under running water until they are completely clean.
2. Boil the chicken feet
After washing them, boil the claws in a pan full of water. The boiling process for about 20-25 minutes will make the texture of the claws softer so that they are easier to separate from the bones and will also help reduce the fishy smell.
3. Immerse in ice water
Once boiling is complete, place the still hot claws in a container full of ice. Soaking for about 1-2 hours is intended to cause the skin and flesh of the claws to expand so that separating the bones becomes easier.
4. Start separating the skin from the bones
After sufficient soaking, the claws are usually more flexible to separate. Slowly cut the top part of the claw down to the tip of the finger so that the structure of the finger remains intact and does not break easily.
5. Separate and group the parts
If the skin and bones have been removed, separate them so they are easier to use for later processing. Do this carefully to get accurate results that meet your desires.
These are some simple steps that you can apply to separate crow’s feet bones more conveniently at home. With the right technique, you can turn claws into a family favorite snack or dish without having to worry about preparing it.
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Reporter: Sean Anggiatheda Sitorus
Publisher: Alviansyah Pasaribu
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