Chicken claws may look like little more than skin and bone, but they possess a powerful chicken flavor that lends to a rich stock for soups. Many people leave the entire claws in their soup, but they only make the soup look creepy. Eliminating the creepy claws floating in your soup involves "chipping" them into the stock after they've cooked for a while. Knowing chip chicken claws gives you the ability to serve delicious chicken claw soup without the feet floating in it.
Instructions
1. Hold the chicken claw by the clawed end, after it has cooled to room temperature. Hold the metal cheese grater over the pot of stock.
2. Rub the claw gently on its side against the grater. This knocks the meat off in chips, which fall into the pot of stock. some of it will stick to the grater and shred a little, but this okay.
3. Rotate the chicken claw as you chip away the meat, revealing the thin bones beneath the flesh. Once the bone is exposed on all sides of the claw, discard it and move on to the next claw. 16 chicken claws equates to about 1 lb. of chipped chicken meat.
