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Chicken feet are exactly that — the scaly lower legs and clawed toes of the bird, below the drumstick. Almost entirely skin, tendon, cartilage and thin bone, they carry very little meat but a wealth of collagen, and are prized across the world for the glossy, lip-sticking richness they lend to stocks and for their tender, sucked-clean texture when braised, steamed as dim sum, or deep-fried and simmered.