Scary looking but oh so delicious! Although chicken feet recipes abound on the internet, we choose to keep our chicken feet tucked deep inside a simmering pot of chicken broth. I never make a pot of bone broth without some chicken feet to make sure to have a nice, thick gelatinous broth in the end. 1 pound packages 5.00lb

Bone-in, skin-on leg/thigh quarters. Thigh and drumstick attached. $7.50lb

“Think of the breast meat as a steak and the rest of the bird as the brisket,” says Hank Shaw, author of the encyclopedic waterfowl cookbook Duck, Duck, Goose (Ten Speed Press, 2013)

Deeply red with a generous layer of healthy duck fat beneath the skin.