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Chicken Foot Broth Recipe

Servings: 4 quarts
Author: Jenny (Nourished Kitchen) via Kelly the Kitchen Kop

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

Instructions

  • 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, thymeparsley, bay leaves, and wine in a large, heavy stockpot. Cover the chicken feet 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. With chilling, the broth should gel enough that it must be scooped out of the jar with a spoon. This is normal, and the broth will liquefy once you heat it. A thin layer of yellow fat may harden on the surface of the gelled broth; I recommend discarding this fat, as it doesn’t lend itself to cooking.  I now know how quick and simple pressure cooker broth is so I can make some mineral-rich broth more quickly in a pinch.