Chicken Feet with Homemade BBQ Sauce

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Recipe by Janine Farzin

Janine Farzin helps people with uncertainty around organ meats learn to confidently prepare them so that they can feel kitchen-confident, energized and empowered with their health. She has engineering degrees from UC Berkeley and MIT and considers nutrient-density to be a great optimization problem. She can be found at and on IG/YouTube @offallygoodcooking.

This recipe uses Pluck All-Purpose and can easily be swapped out with Zesty Garlic ,All-Purpose,  Spicy, or Pure.


Step 1 (For the Chicken Feet)

Optionally trim nails from chicken feet. Trim any dark spots and peel any skin, if applicable. 

Step 2

Parboil for 5 minutes and drain, discarding water.  Add feet to the pan with lard and 3 cups of water. Bring to a boil, then cover and cook on medium heat for 45 minutes. If water cooks down completely, add another cup. When tender, remove the lid and serve, covering with barbeque sauce to taste.  Save the remaining liquid from the pan to mix into soups or grains. 

Step 1 (For the BBQ Sauce)

Mix the coconut aminos, minced garlic and ginger, rice wine vinegar, honey, toasted sesame oil, and ketchup together in a jar. Whisk well and reserve until needed. 


For the Chicken

1 pound chicken feet

1 teaspoon Lard

1 quart Water

For the BBQ Sauce

1/2 cup Coconut aminos

2 Garlic cloves, minced

1/2 teaspoon Grated ginger, minced

1 teaspoon Rice wine vinegar

2 teaspoons Honey

1 teaspoon Toasted sesame oil

1/2 cup Paleo ketchup

All Purpose Pluck


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