Chicken Feet Bone Soup and Bone Broth
Chicken feet soup is a flavorful and gelatinous soup made by simmering chicken feet with herbs and spices. The result is a rich, collagen-rich broth that can be used for all of your recipes that require chicken stock.
Ingredients
- 1 ½ pounds chicken feet (clean the chicken thoroughly and wash under cold running water)
- 1 tablespoon apple cider vinegar
- 2 carrots
- 1 celery stalk
- 1 parsnip
- 1 yellow onion quartered
- 1 leek white part only, cleaned well
- 3 garlic cloves peeled
- 3 sprigs fresh dill
- 3 sprigs fresh parsley
- 1 teaspoon black peppercorns
Instructions
STOCK POT RECIPE
- Place the chicken in a large pot and cover with cold water so the chicken parts are submerged.
- Bring the water to a rolling boil, for about 15 minutes, and then skim the foam that rises to the top of the pot with a large spoon.
- Add remaining ingredients. Lower the heat to medium and simmer for 4 to 12 hours, partially covered, to allow steam to escape. You can add water to the pot as it evaporates.
- Strain the stock through a fine-mesh strainer or a double layer of cheesecloth. Discard the solids. Refrigerate the stock overnight.
- After the stock has been refrigerated for several hours or overnight, you will notice a layer of fat on the surface. Skim and discard the fat layer. Consume the refrigerated broth within 5 days or store it in the freezer for up to six months.
SLOW COOKER RECIPE
- Place all your ingredients in the slow cooker and cover with cold water, leaving 2 inches at the top.
- Turn the heat on HIGH. After one hour, open the pot and skim any foam that has risen to the top.
- Replace the cover with the heat on LOW. Cook for 6 to 12 hours.
- Open the pot and let it cool to room temperature. Strain and discard all solids. Refrigerate overnight.
- After the stock has been refrigerated overnight, you will notice a layer of fat on the surface. Skim and discard the fat layer. Consume the refrigerated broth within 5 days or store it in the freezer for up to six months.
Notes
Refrigeration: For short-term storage, store your bone broth in the refrigerator, for up to 5 days. Use an air-tight container, such as a glass jar or a plastic food storage container. Label the container with the date to keep track of it.
Freezing: If you want to store chicken broth for an extended period, freezing is the best option. Allow the broth to cool completely in the refrigerator first. Then, pour the cooled bone broth into freezer-safe containers, leaving some room at the top (about an inch) for expansion.
- Using a Sharpie, label the containers with the date the words CHICKEN BROTH.
- Consider dividing your bone broth into smaller portions before freezing. This allows you to thaw only what you need, reducing waste and making it more convenient to use in recipes.
- For safe thawing, transfer the frozen chicken stock containers to the refrigerator the day before use. If you're in a hurry, you can also thaw the chicken stock by immersing the container in a large bowl of cool water on the kitchen counter.
Nutrition
Calories: 243.8kcalCarbohydrates: 0.2gProtein: 22gTotal Fat: 16.6gSaturated Fat: 4.4gCholesterol: 95.3mgSodium: 76mgPotassium: 35.2mgNet Carbohydrates: 0.2g
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