Description
A nourishing and flavorful chicken stock made from chicken feet and aromatic vegetables, simmered slowly to extract maximum richness and nutrients. This homemade bone broth is perfect as a base for soups, stews, or enjoyed on its own for its health benefits and deep, comforting taste.
Ingredients
Chicken Feet Broth Ingredients
- 2 pounds chicken feet (paws) (see notes below for alternatives)
- 2 carrots (peeled and cut in half)
- 1 celery rib (trimmed and cut in half)
- 1/2 yellow onion (peeled, trimmed and roughly chopped)
- 6 garlic cloves (smashed)
- 1 teaspoon black peppercorns (about 20)
- 1 teaspoon coriander seeds (about 20)
- 1 teaspoon turmeric powder
- 1 bay leaf
- 14 cups filtered water
Instructions
- Prepare Ingredients: To a large stock pot or Dutch oven, add the chicken feet, carrots, celery, yellow onion, garlic cloves, black peppercorns, coriander seeds, turmeric powder, and bay leaf. Pour in the filtered water and stir gently to combine.
- Bring to Simmer: Place the pot over medium-high heat and bring the mixture to a gentle simmer. Watch carefully to avoid boiling over.
- Lower Heat and Cook: Once simmering, reduce the heat to low and partially cover the pot with a lid. Allow the stock to cook gently for 1 1/2 to 2 hours. During this time, periodically skim off any foam or scum that forms on the surface to ensure a clear, clean broth.
- Rest After Cooking: At around the 1 1/2 hour mark, your stock should be fragrant and amber-colored. Turn off the heat and let the stock rest for about 10 minutes so it cools slightly and is easier to handle.
- Strain the Stock: Place a fine strainer over a large glass bowl and carefully pour the stock through to separate the liquid from the solids. You may need to strain in batches. Press down on the chicken feet and vegetables to extract all the flavorful broth.
- Cool and Store: Allow the strained stock to cool for an additional 10 minutes before transferring it to quart-sized containers or your preferred storage vessels. First refrigerate uncovered until completely cooled, then cover with airtight lids.
- Storage Tips: Keep the stock refrigerated for up to 2 weeks or freeze in freezer-safe containers to preserve for up to 6 months.
Notes
- You can substitute chicken feet with chicken backs, wings, or necks if preferred, but chicken feet provide excellent collagen for a rich broth.
- Skimming the foam during cooking is essential for a clear and clean-tasting stock.
- Use filtered water for the best flavor and clarity in your stock.
- Allowing the stock to rest off heat before straining improves handling safety and flavor meld.
- Store in airtight containers once cooled to maintain freshness and prevent odors in the fridge or freezer.
