In China and the Philippines, chicken feet have long been part of traditional street cuisine and are sold as snacks. However, in Brazil they are used to produce gelatin and biodegradable biofilms. In recent years, they have also become part of the “Slavic girl diet” trend, which conquered TikTok in 2024. American women admired their impact on the appearance of the skin, while in Poland or Ukraine they are treated as an ordinary ingredient of home cooking.
Crow’s feet in many cultures they are treated as a second-class product, but they contain a wealth of nutrients. The latest research conducted in South Korea by Wonkwang and Jeonju Universities in 2023 showed that chicken feet extract contains as much as 13.9 g of collagen per 100 g of raw materialand after enzymatic hydrolysis, low molecular weight peptides (1,000-5,000 Da) were obtained, which are easily absorbed by the body. It is this form of collagen that is most important for the skin, joints and bones because it accelerates tissue regeneration and wound healing.
According to a 2020 analysis by a team from the University of São Paulo, chicken feet also provide calcium, magnesium, potassium, phosphorus and sodium – key elements for bone health and electrolyte balance. They also contain vitamin E and folatewhich additionally strengthen their nutritional profile. Eating chicken feet can improve skin elasticity, reduce wrinkles and increase epidermis hydration.
In experiments on animal models chicken extract stimulated the processes responsible for the formation of the cartilage matrix. These results open up the prospect of using this raw material in the prevention of joint ailments and in the protection of cartilage tissue against degeneration.
Dietitians and researchers increasingly point out that Crow’s feet can be a valuable source of collagen and minerals, especially for people over 30. During this period, the body’s natural production of collagen begins to gradually decline, which translates into a loss of skin firmness and greater susceptibility of the joints to micro-injuries.
Another group that may benefit from including this product in their diet are postmenopausal women. A decrease in estrogen levels promotes the loss of bone mineral density, which unfortunately increases the risk of osteoporosis. A 2025 study conducted at Phayao University in Thailand found that Collagen supplementation combined with calcium and vitamin D improved bone mineral density in postmenopausal women. Therefore, regular consumption of broths or dishes based on chicken feet can support the health of the skeletal system.
There is also no shortage of research indicating potential metabolic benefits. Analysis published in 2024 in the journal Food Science & Nutrition by the German research and development company BioTeSys GmbH proved that Collagen hydrolyzate can stabilize blood sugar levels after a meal. This is especially important for people with insulin resistance or at risk of type 2 diabetes.
However, it is worth remembering the limitations. Due to the presence of small cubes, children and the elderly should consume them with caution. Vegans and people with poultry allergies must avoid them completely. The source of origin is also important – meat from industrial farms may contain antibiotic residues, so it is best to choose products from certified farms.
Chicken feet have long been part of the Polish culinary tradition base for the broth. The cleaned paws, stripped of claws and excess skin, are simmered with vegetables and spices for several hours. Effect? A broth with a deep flavor that turns into a naturally gelling jelly when cooled – a sign that it contains a large amount of collagen. Long cooking allows you to extract the maximum nutritional value. An alternative is to prepare the broth in a pressure cooker – an hour is enough to obtain a thick, gel-like broth.
Crow’s feet can also be used in less obvious ways. In Asia and South Africa, they are a popular street snack – they are fried or stewed in sauces, often with chili and ginger. And in Mexico, they are added to spicy soups. In Poland, experiments with their use are becoming more and more common stews or cream soups. An interesting idea is to add lemon or pepper to the broth – vitamin C supports the absorption of collagen and strengthens immunity. In some fine dining restaurants, chicken feet are served in the form of crunchy snacks – baked in the oven with spices, they become an alternative to chips or wings.
However, remember that the method of preparation determines the value of the dish. Cooking the paws over low heat preserves the minerals and collagen, while deep-frying reduces their nutritional value and increases the content of harmful trans fats. Therefore, it is best to treat chicken feet as a base for broths and jellies, which can be enriched with fresh vegetables and herbs.
Sources: Terazgotuje.pl, PubMed
