Bone broth has been a staple in my house, and for good reason! It is a highly nutritious and flavorful way to use every part of an animal, including the bones. Chicken feet, in particular, are a great addition to bone broth because they are rich in collagen, a protein that helps support healthy skin, hair, and nails. Not to mention the flavor is unbelievable.
To make chicken feet bone broth, start by thoroughly cleaning the feet. I picked up a package of chicken feet that had already been cleaned and skin removed (you’ll know if the skin is still on because the skin has a very yellow color). I like to boil the feet in water for five minutes and then rinse in cold water. Don’t worry about taking off the nails, but if they bother you go ahead and cut them off before starting the broth.
Then, place them and other chicken parts in a large pot with water, vegetables like onions, carrots, and celery, and herbs like thyme and bay leaves. Bring the mixture to a boil, then reduce the heat and let it simmer for at least 10 hours. This slow cooking process allows the bones to release their nutrients and flavors into the broth.
Once the broth is done, strain it and store it in the refrigerator or freezer. It can be used as a base for soups, and stews, or even sipped on its own for a nutrient-rich drink. So next time you buy a whole chicken, don’t throw away the feet – use them to make a delicious and nutritious bone broth.
Ingredients:
Chicken carcass
Chicken Feet (no skin, cleaned, boiled for five minutes and given an ice bath) these feet are optional
1 onion
1 carrot
3-4 crushed garlic cloves
1 celery stick
thyme
bay leaf
a few peppercorns
water to cover the bones and vegetables
In a large pot add the chicken carcass, bones, and feet (optional). Top with vegetables and herbs. Then cover with water and add peppercorns. Cover and bring to a boil on your stovetop. Then bring down to a simmer and cook for 10 hours. Yes, ten hours make the best stock you’ll ever taste but you can do 6 if in a crunch. Strain into a new pot so you just have the liquids. Transfer into mason jars so you can freeze or measure out for recipes.
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