It was a good weekend at our local supermarkets.
First, I was delighted to find Hannaford had chicken feet again.
I missed out the last time -- I'd been ordered not to bring home any large packages of odd ingredients for a while -- so the fact that I have now seen them there a second time means if we keep asking for them, Hannaford will keep getting them.
So, what, you ask, do you do with chicken feet? Well, you can deep fry them and pop them into your mouth, bones and all. The Chinese love that, apparently, but after trying it at a dim sum place in Boston, I can't recommend it.
No, if you're like me, you want to use them to make stock. Much of what I keep saying about pig's feet applies just as well to chicken feet -- tons of connective tissue that melts when simmered -- so they will make some of the best chicken stock you've ever had. You can use them on their own or with whatever gnawed-on chicken bones you have accumulated.
The second find of the day was in the deli counter at Price Chopper. I have been mourning the fact that they do not carry mortadella anymore, but my grief was lessened when I saw this:
It is sooooooo good! For those of you reflexively going "ew," know this: My four-year-old wolfed down a slice and promptly demanded more. If that finnicky little beast likes it, so will you.