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Title: Chicken Feet Stew
Categories: Ethnic Entree Poultry Soup
Yield: 6 Servings
| 2 | lb | Chicken feet |
| 5 | Potatoes cut in eighths | |
| 4 | Onions, quartered | |
| 3 | Carrots, sliced | |
| 1 | c | Green beans |
| 3 | Bay leaves | |
| 1 | Clove garlic, minced | |
| Salt and pepper |
1. Cut nails. Wash feet. Place in stockpot. Cover with water. 2. Add potatoes, onions, carrots, green beans, bay leaf, garlic, salt and pepper to season. Simmer until tender. Remove bay leaf before serving.
1991 The National Council of Negro Women Inc. The Black Family Reunion Cookbook Tradery House, Memphis, Tennessee MM Format by John Hartman Indianapolis, IN
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