you can eat the feet but you won't get as much out of them. they contain skin and some collagen, tendons. but the real good stuff is in the actual broth. when you've done the broth right, it should gel up, sort of like jello, when it has cooled. if it is not jello-like then it is still good, but not as good.
it is pretty easy, I have never had to use 27 feet for my broth like the original recipe says, 10 - 15 should be fine. You also won't be able to find them in a regular store, you'll have to go to an Asian supermarket. I couldn't find them in regular stores or my city's china town, I had to go to a big Asian supermarket like T&T.
if you don't want to make the soup regularly, then I would suggest to buy a LARGE stock pot, and make a 1 months supply of it, then once it is done, portion it into 4 one week supplies. 3 large containers in the freezer and 7 small ones for the week your about to start ( you'd do this probably on sunday, so start your new 7 days batch on Monday).
so if you want 1 cup broth every day, portion out 7 or so cups per LARGE FREEZER container, or if it's 2 cups/days 14 or so cups per weeks portion. that way every week you only unthaw only 1 weeks worth of broth, and you wont end up unthawing and refreezing it everytime. This way you only have to make your broth at the end of every month, not every week, of course you'd have to put more feet in your broth when you make it. you don't have to eat the feet either, you can if you want, I usually bake them in the oven until they are crispy after the 3-4 hours of broth making...or you can throw the feet out.
To recap. you need the broth more than the feet, the feet won't have as much goodness as the broth OR as the broth and feet combined. also try making the broth in 1 month quantities at the end/start of every month and freezing them in 1 weeks portions.
I hope this helps!
it is pretty easy, I have never had to use 27 feet for my broth like the original recipe says, 10 - 15 should be fine. You also won't be able to find them in a regular store, you'll have to go to an Asian supermarket. I couldn't find them in regular stores or my city's china town, I had to go to a big Asian supermarket like T&T.
if you don't want to make the soup regularly, then I would suggest to buy a LARGE stock pot, and make a 1 months supply of it, then once it is done, portion it into 4 one week supplies. 3 large containers in the freezer and 7 small ones for the week your about to start ( you'd do this probably on sunday, so start your new 7 days batch on Monday).
so if you want 1 cup broth every day, portion out 7 or so cups per LARGE FREEZER container, or if it's 2 cups/days 14 or so cups per weeks portion. that way every week you only unthaw only 1 weeks worth of broth, and you wont end up unthawing and refreezing it everytime. This way you only have to make your broth at the end of every month, not every week, of course you'd have to put more feet in your broth when you make it. you don't have to eat the feet either, you can if you want, I usually bake them in the oven until they are crispy after the 3-4 hours of broth making...or you can throw the feet out.
To recap. you need the broth more than the feet, the feet won't have as much goodness as the broth OR as the broth and feet combined. also try making the broth in 1 month quantities at the end/start of every month and freezing them in 1 weeks portions.
I hope this helps!