If you are a serious cook, it is time to discover the amazing chicken stock or broth you can make from chicken feet! Chicken feet are actually the best to make bone broth with because of all the small (easy to break down) bones, tendons and cartilage. You'll get a deep yellow, thick broth full of collagen. Collagen makes up about 30% of our body's protein content, and as we age, we decrease the production of this structural protein. This broth is an excellent source to help your body stay in tip top condition!
Pasture Raised - Chicken Feet
- 2 onions, sliced in half
- 1 bunch celery, with leaves
- 2 carrots, peeled
- 10 Peppercorns
- 1 Bay Leaf
- 2 LBS chicken feet (or combine with necks)
- Fresh thyme leaves from 3-4 sprigs
- 1 gallon water
- Kosher salt - to taste
Boil contents for 3-4 hours, covered on low heat. Uncover and simmer for an additional 1-2 hours. Strain stock. It can be frozen if you wish, or canned in a pressure canner following an approved canning recipe.