For a long time I refused to make chicken feet stock. We raised a few batches of our own meat chicken and as they slowly disappeared form the freezer they left few lonely bags of feet behind.
This time, after some back and forth discussion with a friend about the benefits of the chicken feet stock, I braced myself and decided to go for it.
By the way I am the kind of person that will process a whole cow liver into sliced portions in 1/2 hour without blinking…but the chicken feet…they always creeped me out. Oh and I did eat chicken feet before, long time ago in a Dim Sum restaurant…but somehow that particular taste got lost somewhere on the way…
So I did it. And the result was surprisingly delicious. BUT I had to add some herbs and flavors because I was terrified it would stink like crazy while cooking and I would have to give it to the dogs.
Oh and what are the health benefits of chicken feet broth? Meaning, why should I go through all this trouble, really?!
Chicken feet broth like all bone broth contains some very important nutrients: Trace minerals,to support healthy organ function, glucosamine for healthy joints and cartilage, and collagen which is made of gelatin, to keep skin supple and improve digestion! All this the a super-digestible, hydration enhancing, easily absorbed form of broth!
So give it a try, if I managed it, it’s easier than you think.
- 10 12 chicken feet from organic pastured chickens
- 1 head of organic garlic
- 1 bouquet garni of rosemary, thyme and sage
- sea salt to taste
- First Prepare the feet:
- In a stock pot heat water to about 150 degrees, Now dip the feet a couple at the time and leave for about a minute. Remove form the water, let cool for a moment then peel off the thick yellow skin. nails might come off with it! (I honestly did not bother removing them).
- Now fill a large stock pot with 3 quarts of cold water.
- Add the bouquet garni, the peeled garlic and a few pinches of sea salt.
- Let cook on a very low flame for at least 10 hours.
- I use my wood stove in winter, and just leave the pot on overnight, sometimes for a whole 24 hours!
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Comments 5
I got a whole bag of pastured chicken feet for $5 at the Farmers Market and added a few to my regular chicken bone broth. I am going to try your recipe with just the feet since I still have a lot in the freezer. I also got a bag of heads for $2 and am going to try adding 1 or 2 to my regular chicken bone broth. They are supposed to be very nutritious, if a little gross. I’m getting over the gross factor by telling myself over and over that it is good to use the whole animal. 🙂
Great Terrell! Just do not look at them…the broth is delicious 😉
I made lot of this chicken broth for my son who was diagnostic with Ulcerative Colitis and is very good, also contains collagen that helps heeling the colon. Thank for sharing your own recipe.
You are very welcome Alex,I am glad it helped!!