Chicken Claws (for broth)

Fresh chicken claws (feet), cleaned and prepped — a highly collagen-rich cut used for making thick, gelatinous broth. Popular in Chinese and South Asian cooking alike for adding body to soups and stock.

Cut: Cleaned, nails trimmed, outer skin removed
Note: Mention in order notes if you'd like them whole or halved
Best for: Broth, soup base, stock, dim sum-style braised claws

High in collagen — simmer for an extended time to release natural gelatin, giving your broth a thicker, richer consistency than regular bones alone.

Delivered fresh and chilled, same-day across Karachi.