The sale of chicken feet “exploded”affirmed Rafael Rodríguez, vice president of the Union of Meat Sellers (UVC), as a consequence of the offer that was activated a week ago in traditional butcher shops. A noticeably reduced price, the quality of the product and its versatility in the kitchen -as will be seen later- are the keys to that answerconsidered.
“The truth, the word to use is exploded, the legs really flew, there was an exceptional demand,” he explained.
He recalled that in the previous cycle of promotions it was verified that for an offer to take off at least 10 days must pass, “but before a week after the promotion of the little legs began -a kilo for $99- It was already a success.”
That happened when the entrecote was promoted: “It also exploded,” said the businessman.
The offer was activated by the Union of Meat Sellers.
The UVC has two active offers, both while stocks last, in the 150 points of sale in the metropolitan area: the kilo of peceto at $289 and the legs at $99.
He pointed out that any traditional butcher shop, from all over the interior, can be associated and the supply of the merchandise offered is immediately assured so that its clients have access to high-quality meat at prices below those that are usually available in the market.
“The promotion of the peceto is also working very well, we placed about 10 tons, but the legs responded in an unexpected way and we exceeded that amount”he added.
Before the offer the kilo of legs was from $150 to $195, depending on the place of sale. “The price went down because of a great effort from the butchers,” she remarked.
The product is imported from the United States and Brazil.
Paws made in the USA and Brazil
The legs are imported, mainly from the United States, but also from Brazil, “with a lot of meat per leg, which is something that people say, customer comments are all of satisfaction with the quality.”
About five pieces enter a kilo of legs.
“The quality of the meat, the versatility to prepare it and accompany it, how easy it is to store it in the fridge, we can even give it to them frozen if people are not going to use it right away… this offer has many advantages,” added Rodríguez.
A kilo of legs is sold for $99.
The funny paws
He said that they can be baked, stewed, battered and fried… “They criticized me when I said they were fun, but we see it when children are given the paws…they grab them easily, they like to eat them with their hands”.
Nutritional value
100 grams of chicken (grilled or fried, chicken thigh, meat and skin, cooked, fried and/or battered) contain 268 calories, the 13% of your total daily needs. In addition, they contain 8.3 grams of carbohydrates, no fiber, 21.95 grams of protein, 269 milligrams of sodium and 52.77 grams of water. They have 86 milligrams of cholesterol and 15.75 grams of fat and contain some important vitamins: A (86 mg), B-3 (5.1 mg) and B-9 (18 mg). Source: todoalimentos.org
chef’s suggestions
He Chef Leonardo Pardowho currently works at the Atelier del Sabor, in Carrasco, for this report from The Observer, suggested three “easy to prepare at home and tasty” recipesto take advantage of the sale of chicken legs at $99 per kilo:
Kentucky Fried Chicken Legs
Wash 12 legs in abundant water and then store them in the refrigerator.
Prepare a mixture with a teaspoon of: garlic powder, ginger powder, mustard powder, fine salt, white pepper, black pepper, oregano, basil and thyme. Add two teaspoons of sweet paprika.
In a mortar, grind this mixture of spices well and add two cups of flour.
Add an egg and water to a third of this mixture until you achieve a tempura with a creamy point.
Take the legs out of the refrigerator and dry them well, pass them through the mixture of flour and spices, then through tempura and later again through the mixture of flour and spices.
There, these pieces are ready to be fried in abundant oil, not very hot, at 160°C, until they are cooked and ready to eat.
Legs with stroganoff
Take six little legs, wash them with plenty of water and put them to marinate with a tablespoon of garlic powder, oil, salt and pepper.
Massage the legs well and leave them to rest in the fridge for an hour.
Take an onion, 300 grams, and chop it finely. Add 300 grams of sliced mushrooms, three tablespoons of butter, two tablespoons of flour, half a liter of chicken broth, a generous tablespoon of mustard and about 150 grams of double cream.
Put a bottom of oil in a pan and skip the legs for five minutes, so that they are well browned, turning them over so that they are well cooked.
Remove the legs to a plate and in the same skillet in which we cooked them, add the butter, melting it over medium heat. Add the chopped onion and sauté it and when it starts to become transparent add the mushrooms.
Cook until the mushrooms are golden brown, adding the flour on top of the mixture, stirring constantly for one minute, and then add half the broth.
When all the ingredients are integrated, add the other part of the broth.
Then, in a mixture that begins to thicken, add the double cream and mustard, stirring well so that everything is mixed.
Reduce the heat, let it boil and when the sauce is thick, about five minutes later, add salt and pepper if necessary.
Finally, the chicken is added with all the juices that were on the plate and it is ready to serve, ideally with white rice.
Glazed legs
Take eight chicken legs, half an onion, half a cup of lemon juice, two tablespoons of chopped parsley and a tablespoon of honey.
Wash the legs well.
Put oil in a frying pan and brown the legs well.
Blend the onion with the lemon juice and pour the mixture over the well-browned legs in the pan.
That is left to boil for seven or eight minutes, adding a tablespoon of honey and parsley.
Remove the legs from the heat and arrange them in a roasting pan to finish cooking in an oven, for about 15 minutes.
In this case, it is advisable to accompany them with baked potatoes or with a puree.
Chicken feets.
