Sweet & sour Danny Roddy feet

Directions

1. Clean 1 lb chicken feet by removing nails and rinsing thoroughly.
2. Place chicken feet in a pressure cooker with enough water to cover, then cook on high pressure for 15 minutes until tender.
3. Release pressure, drain the chicken feet, and pat dry.
4. In a large skillet, heat 2 tbsp beef tallow over medium heat.
5. Add the chicken feet and sauté with 1 tsp black pepper, 1 tsp red chili flakes, and 1 tsp ground clove for 5 minutes, until lightly browned and fragrant.
6. Pour in 1/4 cup rice vinegar and 2 tbsp homemade lime marmalade (or pomegranate molasses), stirring to coat the chicken feet.
7. Cook down for 5 minutes, stirring occasionally, until the mixture forms a sweet and sour glaze.
8. Remove from heat and serve warm as a nutrient-dense main or side dish.