Generations of Cooks

Some 16 years ago my mother, z'l, came to visit us in Israel. She was speechless when I served her chicken feet on Friday night along with the eggs in the soup. It actually brought tears to her eyes.

We both remembered standing with Grandma, z'l, watching her pull out eggs from the fresh chickens as part of her cleaning process. I was taught to scald any chicken as it loosened the pin feathers by shrinking the skin. The feet were scalded and "peeled" (the yellow part) right away and the entire foot was scraped.

I know that I am the cook I am today because I stood at Grandma's side every Thursday and Friday after school making Shabbat foods.

Posted by Chaya Grodner