Chicken Feet Bone Broth Recipe

Add chicken feet to your recipe for a nourishing, delicious, versatile broth.

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by AdobeStock/qwartm
About 4 quarts SERVINGS

Ingredients

  • 3 pounds chicken feet, scrubbed very well
  • 1 yellow onion, chopped
  • 1 large leek, root tip removed, white and green parts thinly sliced
  • 4 ribs celery, chopped
  • 3 carrots, chopped
  • 1 tablespoon whole black peppercorns
  • 2 sprigs thyme
  • 6 to 8 sprigs flat-leaf parsley
  • 2 bay leaves
  • 1/4 cup white wine
  • 4 to 6 quarts cold water, plus more as needed

Directions

  • If necessary, peel away and discard any yellow membrane that adheres to the chicken feet, then chop off the claws. (The process of defeathering chickens often removes that yellow membrane; however, if it remains, it — and the talons — can create off flavors in the broth.)
  • Combine the chicken feet, onion, leek, celery, carrots, peppercorns, thyme, parsley, bay leaves, and wine in a large, heavy stockpot.
  • Cover the chicken feet and other ingredients with the water.
  • Bring to a boil over medium-high heat, then immediately decrease the heat to medium-low, cover, and simmer for 8 to 12 hours, adding water as necessary to keep the feet submerged. From time to time, skim away any scum that might rise to the surface.
  • Strain the broth, discarding the solids, then pour it into jars, cover, and store it in the refrigerator for up to 1 week or freeze it for up to 6 months.
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Don’t throw away those chicken feet. Soup stock made with this chicken feet bone broth recipe is deeply flavorful and highly nutritious.

The traditional foods movement is a fad-free approach to cooking and eating that emphasizes nutrient-dense food and values quality, environment and community over the convenience of processed products. The Nourished Kitchen (Ten Speed Press, 2014), by Jennifer McGruther, not only teaches how to prepare wholesome foods, but also encourages a celebration of old-world culinary traditions that have sustained healthy people for millennia. The following Chicken Feet Bone Recipe comes from Chapter 3, “From the Range.”

Whenever our local rancher processes chickens, I arrive with bags in hand, not for the whole chickens, but to ask for the feet, lest they feed them to the dogs. Chicken feet have very little marketable value. But they nevertheless make the best broth. As with other odd cuts of meat, it’s easy to cast off the humble chicken foot, but you’d miss out on the powerful nourishment and deep flavor they lend to broth, soups, and sauces.

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