Trinidad Chicken Foot Souse - The Art of Cooking Chicken Feet Recipe

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Overview of Chicken Foot Souse in a bowl

Trinidad Chicken Foot Souse is another comfort food that came to the island with the European colonial migrants. This pickled dish was a tasty way to preserve meats before refrigeration and utilize all parts of the animal. These less muscular parts of animals, such as the feet, ears, and snout, are known as offal.

Initially, these animal parts were affordable meat sources, but now they have become a delicacy and an adventurous culinary experience when traveling to different countries. Another interesting fact is that some of these parts of the animal are rich in nutrients like collagen, which has been marketed as a natural anti-aging supplement.

Regardless of this, we in the Caribbean know that Chicken Foot Souse is a finger-licking dish few can resist with its savory textural experience unlike anything else.

How do I clean chicken feet before cooking?

Rinse the chicken feet thoroughly under cold water and use a brush to remove any dirt or debris. Trim the nails and outer skin if desired.

Can I make Trinidad Chicken Foot Souse spicy or mild?

Adjust the amount of hot pepper or spice to suit your taste preferences. You can make it fiery or milder by controlling the amount of spice used.

What's the best way to serve Trinidad Chicken Foot Souse?

Trinidad Chicken Foot Souse is often served as a side dish or appetizer. It can also be enjoyed on its own, typically accompanied by bread or alongside other Trinidadian dishes such as Pelau, Callaloo, Macaroni Pie and Fried Plantains.

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Average: 4.6 (17 votes)
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Click to avoid screen dimming during cooking.

Time & Serves

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Serves
4

Ingredients

  • 1 lb Chicken Feet

  • Water for Boiling

  • 1 Tablespoon Salt

  • 125 ml Lime Juice

  • 1 small Onion, Sliced

  • 2 cloves Garlic, Minced

  • 3  Green Onion, Chopped

  • 4 leaves Chadon Beni, Minced

  • 1 large Cucumber, grated

  • 3 Large Seasoning Peppers

  • Salt & Black Pepper to taste

  • Water for marinade

Instructions

Thoroughly wash the chicken feet and remove the toenails.

A bowl of chicken feet being washed in a glass bowl

Place a pot of water on high heat with 1 tablespoon of salt and bring to a boil.

A pot of water being heated on a stovetop

Once the water is boiling, place the chicken feet in the pot cover and cook until tender should be 20-40 minutes.

Chicken feet being boiled in a pot of water

When the chicken is fork-tender, remove it from the heat and rinse with cool water 3-4 times.

Chicken feet being checked for doneness with a fork

After the chicken is washed and cool to the touch, place it into a dish or bowl with a cover for marinating.

Chicken feet cooling down in a bowl with marinade ingredients next to it on a countertop

Add the lime juice, sliced onion, garlic, green onion, chadon beni, grated cucumber, seasoning peppers to the dish, and toss to coat the chicken feet.

Chicken feet being tossed with marinade

Once the ingredients are thoroughly mixed, add enough water to submerge the chicken.

Water added to marinaded chicken feet

Season with salt and black pepper to taste and marinate for a minimum of 4 hours or overnight for more depth of flavor.

Chicken foot souse in a covered pot

Serve in bowls with fresh bread or crackers.

Sideview of a bowl of chicken foot souse
Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart

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Keywords
Trinidad Chicken Foot Souse, Caribbean Chicken Foot Souse, Pickled Chicken Feet, chicken feet recipe, how to cook chicken feet, chicken feet soup

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Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart