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–+ servings
2 cups and a bowl of souse
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Chicken Foot Souse

Learn how to make some Trinidadian style homemade chicken foot souse. Boiled chicken feet served in a tangy, flavoursome broth.
Course Appetiser
Cuisine Trinidad and Tobago
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people
Calories 407kcal
Author Charla

Ingredients

To Clean the chicken feet

  • 1½ lb chicken feet (680g)
  • 5 cups water (1.18lires)
  • 1 cup vinegar (250ml)

To boil the chicken feet

  • 8 cups water (189lires)
  • 1 teaspoon pink salt
  • 1 teaspoon garlic granules or use garlic powder
  • 1 teaspoon onion granules or use onion powder

To make the souse marinade

  • 2½ cups water (591ml)
  • ⅓ cup chadon beni chopped
  • ⅓ cup lime juice
  • 1 cucumber sliced
  • 1 chive sliced
  • 1 medium onion chopped
  • 1 scotch bonnet pepper sliced
  • black pepper and pink salt to taste

Instructions

  • Start by cleaning the chicken feet, removing the tough bits and scraping away any debris and then discard.
  • Place the chicken feet on a chopping board.
  • Use a sharp knife to slice off the nails then discard and repeat.
  • Place the chicken feet in a large bowl filled with 5 cups water and 1 cup of vinegar.
  • Leave the bowl to sit for 30 minutes.
  • Drain off the water and rinse (using a colander).
  • Bring 8 cups of water to the boil along with the garlic/onion granules and pink salt in a large saucepan.
  • Once the water has boiled, carefully add the chicken feet.
  • Reduce to a simmer on medium heat for 25-30 minutes.
  • Once the chicken feet are tender (test the readiness by using a slotted spoon and a fork to prick it, it should be soft), drain off the water and then allow to slightly cool down and set aside.
  • Blend 2 ½ cups of water with 2-3 tablespoon of chadon beni then pour in a large bowl.
  • Combine the onion, chives, cucumber, lime, the rest of the chopped chadon beni and scotch bonnet pepper then stir.
  • Finally add the boiled chicken feet and stir so it combines with the marinade.
  • Do a taste test and add black pepper and pink salt to taste.
  • Cover the bowl with saran (cling film) and leave the flavours to meld in the refrigerator (wait atleast 2 hours before serving).
  • Serve hot or cold.

Video

Notes

  • Be sure to adjust the heat from the scotch bonnet peppers, the heat is in the membrane to one sliced scotch bonnet would make the souse very spicy.
  • You can make the souse the day before as the flavours tend to increase with time.
  • Chives are the Trinidadian name for scallion.
  • If possible use fresh chicken feet to make your souse.
  • Keep the souse refrigerated, preferably in an airtight container at all times, the lime and salt will help to preserve it for up to 4 days.
  • Its normal for the souse to thicken up when it is refrigerated, you can remedy this by re-heating it on the stovetop in a saucepan.
  • You may want to remove the cucumber from the souse if you plan to reheat it so the texture is maintained.

Nutrition

Calories: 407kcal | Carbohydrates: 7g | Protein: 34g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 143mg | Sodium: 747mg | Potassium: 243mg | Fiber: 1g | Sugar: 3g | Vitamin A: 269IU | Vitamin C: 14mg | Calcium: 204mg | Iron: 2mg