You’ve probably seen them at the market — pale, claw-like chicken feet — and walked right past.
Most people do.
They’re strange to look at.
Unfamiliar.
Often discarded before cooking even begins.
But in kitchens across Asia, Africa, Latin America, and the Caribbean, chicken feet are treasured — simmered into rich broths, braised with spices, or steamed until tender.
Why?
Because these humble …
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