Chicken Feet Soup and Bone Broth
Simmer chicken feet with aromatic vegetables and fresh herbs to create a deeply savory broth with a silky, gelatin-rich body. Serve it hot with a pinch of salt, or use it to add rich flavor to soups, sauces, risotto, and braises.
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
- 5 cups cold water plus more as needed
- 1 bay leaf
- pinch Salt to taste
Instructions
STOCK POT RECIPE
- Rinse the chicken feet well. Trim the nails if needed. If a yellow membrane is present, blanch the feet briefly, transfer them to ice water, and peel it away. Place the feet in a large pot and cover with cold water.
- 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 the remaining ingredients. Reduce the heat to medium and simmer for 30 minutes, partially covered, adding water as needed.
- Strain the broth through a fine-mesh strainer or a double layer of cheesecloth and discard the solids. Season with salt if serving as soup. Cool promptly and refrigerate.
- 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 3 hours.
- Strain the broth through a fine-mesh strainer and discard the solids. Season with salt if serving as soup. Cool promptly and refrigerate.
- 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 airtight container, such as a glass jar or a plastic food storage container. Label the container with the date so you can track it.
Freezing: If you want to store chicken broth long-term, 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.
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- Using a Sharpie, label the containers with the date and "CHICKEN BROTH."
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- 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.
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- 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: 277.8kcalCarbohydrates: 8.2gProtein: 22.8gTotal Fat: 16.7gSaturated Fat: 4.5gCholesterol: 95.3mgSodium: 91.7mgPotassium: 202.9mgFiber: 1.9gSugar: 2.4g
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