MasterChef judge crows about chicken feet ice cream
It’s the dessert that will divide the nation, but MasterChef judge Melissa Leong says chicken feet ice cream is a unique dish that all Australians should give a chance.
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It’s the dessert that will divide Australia.
But MasterChef judge Melissa Leong has defended using chicken feet in an ice cream dish featured on the popular Channel 10 cooking show tonight.
“In French and European cuisine, the idea of duck fat caramel is pretty regular and part of the mainstay,” Leong told Confidential. “And that’s the same with chicken feet. The chicken feet, in terms of qualities, it’s about using the fat to be a vehicle for flavour.”
Leong also had deeper reasons for making chicken feet her “mystery ingredient” for contestants to use in their dishes.
“If you’re going to eat meat, I believe, as a responsible human, we need to honour the animal by making use of every single part of it,” she said. “Chicken feet have some fantastic qualities. It’s very rich in collagens, and adds great body and texture to soups and stews and sauces.”
Leong said the chicken feet challenge was a reminder of her former life on a farm in Tasmania.
She said: “We’re in a time in the world where we need to be resourceful, and we need to be practical about what we have. By using forgotten parts of the animal … you can get flavour and texture into everything. It can really change your perception of what’s possible when it comes to cooking.
“I also wanted to throw in something like chicken feet because it’s an ingredient that makes you think about demonstrating prowess and an aptitude for cooking well.”
Leong admitted, for the uninitiated, the sight of chicken feet at yum-cha can be “confronting.”
“Any cut of the animal that’s about the skin – think of how much we love roast chicken skin – is delicious.”
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