I always thought chicken feet, along with other unappetizing “stuff” from the bird, were reserved to make stock with (Chinatown mores and restaurant windows notwithstanding).
But then I spent about 20 months in SE Asia in the Army. Believe me, chicken feet is the least of it over there. I’d never claim most of these dishes are, well. “tasty,” but they are proof that virtually 100% of a plucked, freshly killed chicken can be utilized in a kitchen. Just not mine.
