How to make chicken foot souse

Chicken foot souse is one of those dishes that you either get excited about or give a serious side-eye. But if you grew up eating it, you know just how good those tender chicken feet are sitting in that limey, peppery seasoned water with cucumber, onion, chadon beni, and peppers.

Souse is popular throughout the Caribbean, with different islands and families having their own way of making it. This is the Trinidad-style chicken foot souse I grew up with, where the cooking water is discarded, and the chicken feet are added to a fresh, well-seasoned lime mixture.

I don’t make souse often, but when I do, I enjoy every bit of it, seasoned water included. I’m also a big fan of chicken foot soup, if you want another way to prepare chicken feet.

This chicken foot souse recipe is especially close to me because it was a favorite made by my Dad. Here’s how I make it at home.

What is Caribbean-style souse?

Caribbean-style souse is a dish made by combining cooked meat with a tangy, well-seasoned liquid flavored with ingredients like lime juice, hot pepper, onion, cucumber, chadon beni, and chives. The meat sits in the seasoned liquid, soaking up all that sour, peppery flavor.

This is different from the type of souse you may find in parts of the United States, where the name can refer to a cold, set meat dish similar to head cheese. In the Caribbean, souse is typically made with cooked meat or provisions served in a seasoned, citrusy liquid.

There are many versions of souse throughout the Caribbean, and the ingredients and preparation can vary from island to island and even from one household to another. In Trinidad and Tobago, chicken foot souse is a popular version, but you’ll also find souse made with other meats and provisions.

Some different types include:

• Chicken foot souse, made with boiled chicken feet.
• Cow heel souse, made with tender pieces of cow heel.
• Pig foot souse, another traditional meat version.
• Beef souse, made with beef instead of chicken feet.
• Green fig souse, a meatless version made with green bananas.

For me, one of the best parts of souse is the seasoned liquid itself. Give me some fresh bread to dip into that limey, peppery water, and I’m good.

Souse is also one of those foods you’ll find around Caribbean gatherings and events. In Trinidad and Tobago, it’s especially good after a long night of liming, along with favorites like corn soup and roast corn.

How to make chicken foot souse

Chicken foot souse gets most of its flavor from fresh herbs, peppers, and plenty of lime juice. You don’t need a long list of seasonings, but each ingredient adds something to that sour, peppery souse water.

Ingredients

• Chicken feet: Cleaned and boiled until tender, then added to the souse. Chicken feet naturally have a gelatinous texture, but for this Trinidad-style version, I discard the cooking water before making the souse.
• Onion and cucumber: Thinly sliced for crunch and freshness. The cucumber is one of my favorite parts once it has soaked up that seasoned souse water.
• Chadon beni and chives: Fresh herbs that give the souse much of its flavor. Chadon beni is also known as culantro, and cilantro can be used if you can’t find it. Scallions can also be used in place of chives, which can be harder to find and more expensive in the U.S.
• Pimento and bell peppers: Pimento peppers add their distinctive Caribbean pepper flavor with little heat, while bell peppers add extra crunch and a little color.
• Scotch bonnet pepper: Adds the heat. You can use less and remove the seeds for a milder souse, or add more depending on how spicy you like it. Pepper sauce can also be added to taste.
• Lime juice: Gives the souse its sour, citrusy flavor. I prefer lime juice for my souse, although vinegar is also used in some versions.
• Water and salt: Fresh water forms the base of the souse liquid after the chicken feet have been cooked and drained. Salt is added to taste.

Prepare the chicken feet

1. Soak the chicken feet in water with a little lime juice or white vinegar for 10 to 15 minutes. Drain, then rinse them well.
2. Remove the nails and any debris from the feet. Use a knife to scrape away any discoloration, then make a few small slits in the thicker, fleshy parts of the feet.

Cook the chicken

3. Add the cleaned chicken feet to a large pot and cover with lightly salted water.
4. Boil for about 30 minutes, or until the chicken feet are tender.
5. Drain the chicken feet and discard the cooking water. Set them aside to cool to room temperature. You can also run cool water over them to speed things up.

For this Trinidad-style chicken foot souse, I use fresh water to make the souse instead of using the water the chicken feet were cooked in. Discarding that cooking water gives the finished souse a lighter texture without as much of the sticky mouthfeel from the gelatin released by the chicken feet.

Make the souse

6. While the chicken feet are cooling, thinly slice the cucumber and onion. Chop the chadon beni, chives, pimento peppers, and bell pepper, and slice the Scotch bonnet.
7. In a large bowl, combine the cooled chicken feet, cucumber, onion, chadon beni, chives, pimento peppers, bell pepper, Scotch bonnet, lime juice, and fresh water.

8. Mix everything well, then taste and adjust the salt, lime juice, and heat as needed. Add a little pepper sauce if you want more heat.
9. Cover and let the souse sit for at least 30 minutes, stirring occasionally so everything gets a chance to sit in that seasoned liquid.

Storage

Store leftover chicken foot souse in an airtight container in the refrigerator for up to 3 to 4 days. Keep the chicken feet, vegetables, and seasoned liquid together so they continue to soak up the flavor.

Because chicken feet contain a lot of gelatin, the souse liquid may thicken or set slightly when refrigerated. This is normal and will loosen again as it loses its chill.

I prefer my souse closer to room temperature rather than cold straight from the fridge, so I let it sit out for a short time before eating. If you like your souse cold, you can serve it straight from the refrigerator.

Tips for the best chicken foot souse

• Use a glass or ceramic bowl. My Dad always recommended letting souse sit in a glass or ceramic dish. It’s also a good choice when working with an acidic mixture like lime juice.
• Choose fresh chicken feet. Look for chicken feet that appear fresh and don’t have excessive discoloration. Clean them thoroughly before cooking.
• Don’t skip the cleaning soak. Soak the chicken feet in water with lime juice or white vinegar for 10 to 15 minutes before cleaning and rinsing them well.
• Cook until tender, but not falling apart. You want the chicken feet tender enough to eat comfortably while still holding their shape in the souse.
• Use fresh water for the souse. I discard the water used to boil the chicken feet and make my souse with fresh water. This gives it a lighter texture without the sticky mouthfeel that can come from the gelatin-rich cooking liquid.
• Adjust the heat to your taste. Scotch bonnet gives the souse its heat, but you can use more or less depending on your preference. Keep pepper sauce on the side if everyone likes a different spice level.
• Give it time to sit. Let the finished souse rest for at least 30 minutes before serving so the chicken feet and vegetables have time to pick up the lime, herbs, and pepper.
• Use a pressure cooker for larger batches. Chicken feet can also be pressure cooked until tender, which can be useful when making a large batch of souse. Just keep an eye on the texture. You want them tender but still holding together, not falling apart.

More Trinidad and Tobago street foods to try

If chicken foot souse is your kind of thing, here are a few more Trinidad and Tobago street food favorites to try:

• Pineapple chow. Fresh pineapple tossed with pepper, chadon beni, garlic, and lime.
• Pholourie. Soft, fried split pea fritters served with chutney or other dipping sauces.
• Geera chicken neck. Chicken neck seasoned and cooked with plenty of roasted geera (cumin).
• Boiled corn. Corn cooked in a well-seasoned broth with coconut milk, herbs, and pepper.

Or check out my guide to 43 must-try foods of Trinidad and Tobago for even more Trini dishes, street foods, snacks, and sweets.

Frequently Asked Questions

Final thoughts

Chicken foot souse is one of those simple dishes where fresh ingredients and good seasoning make all the difference. This is the Trinidad-style version I grew up with, and one that always reminds me of my Dad.

If you try this chicken foot souse recipe, leave a rating or comment below and let me know how it turned out. And I’m curious, do you throw out the chicken foot cooking water as I do, or use it in your souse?

Recipe