Chicken feet

Chicken feet are the lower extremities of the chicken, primarily composed of skin, cartilage, and tendons. Commonly used in various cuisines, especially in broths, soups, and stews, they provide a gelatinous texture and an intense flavor thanks to their high collagen content.

The culinary origin of chicken feet dates back to traditions in various countries in Asia, Latin America, and Africa, where every part of the animal is used to its fullest. In Hispanic American cooking, they are valued for their ability to enrich broths and add body to preparations.

Properties: Chicken feet are rich in collagen, a protein that contributes to skin and joint health. They also provide minerals such as calcium and magnesium, although their consumption should be moderate due to their fat and sodium content if prepared improperly.

Synonyms in Hispanic American Spanish: in different regions they may also be known as manitas de pollo, paticas de pollo, or simply patas when the context is clear.