I have always believed in no-waste cooking and save even the tiniest scraps of veggies for homemade bone broth; however, I only recently overcame my dislike for the look of chicken feet and added them to my broth.
There is so much goodness and collagen in their feet, that it’s really such a nourishing drink or soup base. And, of course, no one is looking at feet in their food at that point because they’re not there.
Related: Bone Broth 3 ways: Slow Cooker, Stovetop, and Instant Pot
I typically make my own stock or broth 1-4 times per month, but this time I decided to overcome my discomfort and go ahead and use chicken feet in my latest bone broth.
As I previously mentioned, I normally use vegetable scraps in my homemade broth — everything from the skin of butternut squash to the ends of carrots and onions.
Every pot of broth get onions, carrots, garlic, and celery at the very least alone with chicken bones and/or feet.
But any time that I am canning my broth or wanting a more consistent flavor I the following recipe:
Easy, Nourishing Bone Broth with Chicken Feet
Level up your next bone broth and add some chicken feet to add so many great nutrients, including a lot of collagen to your diet!
Ingredients
- 1 Chicken carcass
- 1 lb Chicken feet {optional}
- 1 lb carrot
- 1 bunch of celery
- 1 bulb of garlic
- 1 yellow Onion, sliced
- 2 small sprigs of fresh sage
- 1 tsp rosemary {fresh or dried}
- 12 cups of water
- Salt to taste
Instructions
- Add all chicken parts to the bottom of your pot. I use an instant pot whether I pressure cook it or slow cook my broth. I also have made just chicken feet with no other carcass.
- Chop up carrots, celery, garlic, and any veggies you might want to include.
- Slice yellow onion into thin slices.
- Add all veggies on top of chicken. And place herbs on very top.
- In a slow cooker, cook on high for at least 20 hours. I often will break up some of the bones after this amount of time and then let it cook for 5-15 more hours.
- In a pressure cooker, set it on high pressure for 2-4 hours. This is typically the most it will let me set my Instant pots for; if my veggies aren't too brown, I cook for 2 more hours on high pressure.
- Let cool for at least thirty minutes before trying to handle the chicken broth. If canning, I take this time to make sure I have all my jars in order.
- Strain out the bones, chicken feet, and other with either a fine mesh strainer or a cheese cloth.
This is how beautiful the broth looked after twenty hours on the slow cook function in my instant pot.
To my surprise, the feet were still very much still a foot after this amount of time. I normally pulverize bones as best as I can and cook for longer. But most of the feet I couldn’t do this week.
I portioned out a little bit to drink, straining it into a jar. However, I am still cooking it down for several more hours… maybe even twenty more. Or I will pressure cook it for a couple of hours and be done. {Sometimes I pressure cook everything for 4-6 hours without slow cooking and it works pretty well!}
It’s seriously so rich and delicious. And I have heard some of the very best Ramen is made with Chicken feet, so I might just make some tonight.
Related: An easy Garlic Infusion to always have on hand
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