Chicken Foot Souse

Chicken foot souse is a pickle made with cooked meat in a spicy, aromatic broth. Tender chicken feet, with vinegar, lime juice, aromatics and wiri-wiri peppers make this dish a Guyanese street food favorite.

Course Main Course

Cuisine Guyanese

Keyword Chicken Foot Souse, chicken foot souse recipe, chicken souse recipe, guyanese chicken foot souse, Guyanese souse, how to make chicken foot souse guyanese style, recipe for chicken foot souse, Souse, what is in souse, what is souse

Prep Time 45

Cook Time 30

Total Time 1 15

Servings

Calories 347kcal

Author Althea Brown

Equipment

Instant Pot

Ingredients

2 lbs chicken feet also called chicken claws
1 1/4 cup white vinegar divided
1 teaspoon salt
10 cups water divided
3 whole corn (optional)
1 tablespoon All Purpose Seasoning like Lawry's seasoned salt
1 teaspoon dried thyme
4 large garlic cloves
1 lime juiced
2 whole cloves
1 large white onion cut into rings
1 large cucumber thinly sliced
1/2 cup celery leaves finely chopped
3 scallions thinly sliced
3 wiri-wiri peppers finely chopped

Instructions

Prep the chicken feet

Cut the nails/tips from all of the chicken feet and remove any blemishes from the underside of the claws. Then add the chicken feet to a large bowl, with 1 cup of white distilled vinegar and 2-4 cups of cool water (enough to submerge the chicken feet completely). Let sit for 30 minutes before draining and rinsing completely.
Then add the chicken feet, 5 cups of water and all of the salt to a traditional stovetop pressure cooker or the instant pot. If using a traditional pressure cooker add it to high heat and bring to a boil (about 10 minutes). Continue to boil for 3 minutes, then drain (discard the liquid) and rinse thoroughly.

Cook the chicken feet

If using an Instant pot, set the instant pot to sauté and bring to a boil (about 10-15 minutes). Continue to boil for 3 minutes, then drain (discard the liquid) and rinse thoroughly.
Next, add the corn (if using), 5 cups of water, the all purpose seasoning (Lawry's season salt), the garlic cloves and dried thyme to the chicken feet in the instant pot, seal up and pressure cook on high for 30 minutes. If using a traditional pressure cooker, add enough water to cover the chicken feet and the corn along with the all purpose seasoning, garlic cloves and dried thyme. Then return to high heat and pressure cook for 30 minutes.
When the pressure cycle completes, vent the instant pot or traditional pressure cooker, then transfer the cooked chicken feet, corn (if using) and all of the liquids to a heat safe bowl.

Make the souse

While the chicken, corn (if using) and broth are still add the lime juice, 1/4 cup of white distilled vinegar, the cloves and the onions and mix well ensuring everything is submerged in the liquid.
Then layer in the sliced cucumbers, celery leaves, scallions and wiri wiri peppers. Mix to combine and allow to sit at room temperature uncovered until completely cool to allow all the flavors to marry.
Although I serve my souse warm, souse is better after a day or two when the pickle sets. Cover your souse and move it to the refrigerator until you are ready to serve.
When ready to serve, reheat the souse by adding it to a large pot on medium heat. Bring it up to a gentle simmer. Continue to simmer until it is warmed all the way through. Serve warm.

Notes

Make your souse a few hours before you need to serve it. At minimum I make it in the morning if I plan to serve it at night. This allows all of the flavors to develop for a truly delicious souse.

Nutrition