Chicken foot soup

I'm not sure there is a more bizarre looking soup. True, it looks like eating little hands. They got a lot of little bones, and you pretty much need to accept you'll be spitting out more bones than you get meat. But, I must say, this is pretty tasty. I don't have a particular recipe, but I'll write down how I made this particular batch.

Ingredients

• 1 pkg chicken feet, defrosted
• 1 red be1l pepper, diced
• 1 big ancho chili, diced. Keep some seeds, too
• 1 can diced tomatoes
• 1 parsnip, diced
• 1 bundle of radishes
• 1 bundle cilantro
• 8 cups water
• 3 cubes chicken stock
• 1 cube vegetable stock
• 1/2 cup red wine
• kosher salt
• black pepper
• hot sauce

Directions

Get out your package of chicken feet, and wash them thoroughly. I use a colander. Get the feet fairly dry and spray them in the colander with olive oil or well, just get some oil on them. Dust them with kosher salt and pepper. Fire up the broiler and lay the chicken feet out on a cookie sheet. Place them in the broiler and prepare to be shocked. In a few minutes, the feet will start to open up as if they were zombies. It's truly creepy. Anyhow, you want to get the feet browned. Oh, I should mention, chicken feet don't brown so much as they grey-black. The color is odd. Anyhow, you want to get a nice roast chicken smell going. You aren't trying to fully cook the feet, just get some color on the outside. Pull out the cookie sheet and set aside.

Fill up your Fagor Splendid 6-quart pressure cooker with 8 cups of water, and put it on burner on high. While the water is coming up to temperature, I'm guessing you have cubes of chicken stock and vegetable stock, the kind where you add 1 cube to 2 cups of water. So toss in 3 chicken cubes and 1 vegetable cube. Add in the chicken feet. Wash off the radishes, and cut them in half, Toss 'em in the pot. I bought this huge chili, it looked to be almost about 10 inches long. I think it's an ancho chili. Dice that guy up and toss it in. Put in some seeds too, to get some hot in the pot. In with the diced red pepper, too. Dice up a parsnip, but not too small. In the pot! Pour in the red wine. Open up a can of diced tomatoes and pour it in, juice and all. Did I say put in the parsnip yet? Anyhow, dice it up but not too much, and pitch it on in there. Pour on about oh, a couple tablespoons of hot sauce; I used Tapatio. Get a big bundle of cilantro, roughly chop it and toss it on the top. If I forgot any other ingredients, well, toss them all in.

Okay, by now, I'm sure the pot is boiling. Put on the lid of the pressure cooker (I use the term "pressure cooker" and "pot" for the same thing), and, well, I use the "2 burner" technique where the burner under the pot at the start is on all the way, and the other on about 1/3. Once the pressure cooker comes up to pressure, slide it over to the other burner, and let it roll for 17 minutes. At the end, use the cold water release method to release the pressure. Oh yeah, the cold water release method? That's where you move the pot to the sink, and pour cold water on the top until the pressure indicator drops down and it's safe to open.

So now you pretty much eat it up and gross out anybody who can't handle it. I suggest having a plate nearby for spitting out the 1,000 or so little bones that are in those feet. Enjoy.