This simple recipe for gelatinous chicken bone broth uses chicken feet and aromatics for a flavorful and healthy stock.
This is our go to chicken stock recipe that we like to use in everyday cooking and other recipes. This stock is full-flavored, loaded with natural collagen and can be made on the stovetop, in a slow cooker or in an instant pot/ pressure cooker.
While it's not the prettiest post, this recipe is a great way to add natural flavor and nutrients to soups like our Creamy Chicken and Wild Rice Soup or our Roasted Parsnip Soup with Gremolata Croutons.
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Ingredients
This simple bone broth recipe is versatile. You can adjust the aromatics in this recipe to best suit your taste. I like to keep my bone broth neutral with a classic mire poix so that I can use it to cook with.
- chicken feet (sometimes called chicken paws)
- mire poix (carrots, onion and celery)
- black peppercorns
- bay leaves
Chef's Note: Should I Add Vinegar to Bone Broth? - This is a common controversy in the world of soup stock. A few years ago, a popular paleo diet cookbook author recommended adding apple cider vinegar to bone broth. She claimed it would help "draw out nutrients" from the bones. The trend grew in popularity and has since become a common ingredient in stock/bone broth recipes. In truth, several tests have been done that prove that the added acidity has little to no effect on the nutritional value of bone broth. It's an unnecessary ingredient that you are welcome to add, if you are so inclined.
Optional Aromatics
If you will be drinking this broth for its' multiple health benefits, you may want to make a bone broth that is more intensely flavored. Here are some suggestions for additional aromatics that you can add to the chicken feet while they simmer.
- salt - When making bone broth, I generally do not add any salt. This is because I use this stock in many cooking recipes where the stock will be reduced and I prefer to salt to taste, while cooking. If drinking this bone broth, you may want to add a bit of salt AFTER cooking the broth.
- ginger root
- garlic
- other vegetables - parsnips, celeriac, rutabaga, tomatoes
- fresh herbs -I always use bay leaves but you can also add thyme, rosemary, sage, parsley and/or tarragon.
- apple cider vinegar, lemon juice or white wine vinegar - For flavor, not nutrition. See the Chef's Note above.
- spices - curry powder, cumin, turmeric, lemongrass
The Benefits of Making Stock With Chicken Feet
Chicken feet make the BEST bone broth because of its naturally high levels of collagen. When cooked, collagen turns to gelatin that creates a rich and silky texture.
Collagen is an anti-inflammatory protein with numerous health benefits. Here are a few of the benefits:
- Joint health
- Skin elasticity
- Strengthens hair and nails
- Improves bone density
- Stabilizes blood sugar
In addition to the health benefits chicken feet are also sustainable and inexpensive. While they may look a little creepy, cooking with chicken feet supports nose-to-tail butchery efforts that are imperative to environmental prosperity.
How To Prep and Sterilize Chicken Feet
Where I purchase chicken feet (at my local Asian grocer), the feet are cleaned and ready to use. If you are purchasing chicken feet from a local farm or butcher, you may need to clean and sterilize the feet yourself.
To Peel & Sterilize: If any yellow skin is still attached to your chicken feet, they need to be peeled and sterilized before making this recipe.
- Bring a large pot of water to a rolling boil.
- Blanch chicken feet for 20 - 30 second.
- Drain and rinse chicken feet under cold water.
- Peel away any yellow skin. If any of the dark paw pads are still attached, trim and discard.
Chef's Note: Trimming the Claws - Some people prefer to trim the nails off of the chicken feet. It is not necessary. The claws are primarily collagen and have no ill effects when making bone broth. The claws (and all other parts of the chicken feet) will be completely strained out of the final product. If you would prefer to remove the claws, you can clip them off with a pair of kitchen shears or a sharp knife.
Where To Buy Chicken Feet
Chicken feet can be found in Asian grocery stores, butcheries and local farms.
Due to their lack of popularity in American kitchens, chicken feet are often discarded. However, farmers, butchers and specialty grocery stores are often happy to sell you their chicken feet for a very low cost. Just ask!
How To Make This Recipe (3 Easy Ways)
Bone broth can be made in a large pot on the stove top, in a slow cooker (we love our 360 slow cooker) or in a pressure cooker/instant pot. All of the methods will create a flavorful stock that is rich in gelatin.
We prefer the pressure cooker/instant pot method because it is the fastest method and is highly effective and consistent. The other methods are both easy and effective, but do require all day simmering to extract the most collagen and deepest flavors.
With any method, you have the option to roast the feet and aromatics before simmering. Roasting the chicken feet brings out superior flavor (but it may slightly decrease some health benefits).
Optional: Roasting
When I have the time, I almost always opt to roast my chicken stock ingredients before simmering. The roasted feet add a rich depth of flavor to the stock.
For a lighter bone broth, or to save time, you can skip roasting and prepare the stock from raw ingredients.
- Preheat oven to 425° Fahrenheit (220° Celsius)
- Lightly toss chicken feet, carrots, onion and celery in a small amount of vegetable il. Arrange the ingredients in a single layer on a baking sheet.
- Roast for 45 - 75 minutes, flipping the feet once, until deeply golden brown. Transfer roasted ingredients to stove top pot, slow cooker or instant pot and continue to make stock as directed.
Stovetop
With this method, you will leave the pot uncovered and, over time, the stock will naturally reduce. You will need to top water off occasionally and reduce to a final product of about 2 quarts.
| Equipment: large stock pot (or Dutch oven) |
| Time: 8 - 12 hours (Plus optional ~ 1 hour roasting time) |
| Instructions: 1. Add chicken feet, carrots, onion, celery, black peppercorns, bay leaves and any additional aromatics to a large stock pot. Cover ingredients with 3 quarts (about 3 liters) of cold water. 2. Bring stock to a controlled simmer and cook, without stirring, for 8 - 12 hours. Occasionally skim any foam from the top. Top off with additional cold water, as necessary, to keep the ingredients covered. For the final product, allow the liquid to reduce by one-third to make a total of 2 quarts of stock. 3. Strain stock through a fine mesh sieve and discard the solid ingredients. Use immediately or cool, store and save. |
Pro Tip: Add the water to the pot last. After adding 2 quarts, take a look at how high the water sits in the pot (before adding the final quart). Remember what 2 quarts of liquid looks like in the filled pot so that you can allow the stock to reduce to about the same level.
Slow Cooker / Crockpot
This method requires the most time to create a rich and gelatinous broth. The vast majority of that time, however, is completely hands off and this method uses minimal energy.
| Equipment: 6 Quart Slow Cooker (We love this one from 360 cookware) or a large crockpot |
| Time: 12 - 24 hours (Plus optional ~ 1 hour roasting time) |
| Instructions: 1. Add chicken feet, carrots, onion, celery, black peppercorns, bay leaves and any additional aromatics into a large slow cooker or crockpot. Cover ingredients with 9 Cups (about 2 liters) of cold water. 2. Place the lid on the slow cooker/crockpot and cook on low heat for 12 - 24 hours. (The longer this stock cooks, the more flavorful and gelatinous it will be.) Occasionally skim any foam from the top. If necessary, top with additional water, as needed, to maintain 2 quarts of stock. 3. Strain stock through a fine mesh sieve and discard the solid ingredients. Use immediately or cool, store and save. |
Pressure Cooker / Instant Pot
This method is by far the fastest and results in a clear, flavorful bone broth. I have found that stock made in the instant pot has the highest levels of gelatin.
| Equipment: Instant Pot or Pressure Cooker (We use the Power Pressure Cooker XL) |
| Time: 2 - 4 Hours* (Plus approximately 1 hour to pressurize and optional ~ 1 hour roasting time) |
| Instructions: 1. Add chicken feet, carrots, onion, celery, black peppercorns, bay leaves and any additional aromatics to a pressure cooker or instant pot. Cover ingredients with 2 quarts (about 2 liters) of cold water. (Do not fill water above the max fill line but it is okay if some ingredients are poking above the water line a bit.) 2. Place the lid on the pressure cooker/ instant pot and seal the steam vent. Set to process on the highest pressure for 2 - 4 hours. (When the pressure cooker is this full it is normal for the machine to take 40 or more minutes to fully pressurize and begin cooking.) *Our pressure cooker allows a maximum cook time of two hours. Once done, we reset it for an additional 2 hours to make a richer bone broth. 3. Allow the cooker to depressurize either manually or naturally, over time (for clearer stock). Skim any foam from the surface of the stock. Strain stock through a fine mesh sieve and discard the solid ingredients. Use immediately or cool, store and save. |
Equipment Note: You can make a flavorful and gelatinous stock after processing for just 2 hours on high pressure. For richer flavor, process for an additional 2 hours (for a total of 4 hours). On our machine (a Power Pressure Cooker XL) the highest pressure and longest cook time is found under the canning setting. Other machines have designated broth settings.
Skimming The Fat
Chicken feet are pretty lean and made up mostly of tendon, skin and cartilage. So, this stock won't have very much fat in it. However, there may be a little - especially if you are adding a touch of cooking oil when roasting.
Fat always rises to the surface of the stock and if you are using the hot bone broth immediately, you can skim it off the top while still hot. However, if storing the stock, I recommend chilling the broth in the refrigerator and skimming the fat only when you are ready to use the broth. This method is not only easier, it also helps to preserve the stock while refrigerated.
Pro Tip: Save the Schmaltz! - Rendered poultry fat (AKA schmaltz) is a flavorful cooking ingredient! Save the chicken fat in a small jar and use it for frying potatoes, making homemade tortillas or in traditional Jewish recipes like matzah ball soup!
When To Use Bone Broth (Stock)
Chicken feet bone broth is a stock recipe that can be used in everyday cooking.
- Soups and stews - Use it for this easy chicken soup recipe: Creamy Chicken & Wild Rice Soup
- Braised meats - Like in our Cider Braised Chicken Thighs with Bacon & Shallots
- Gravy and Sauces - With a splash of white wine and chicken stock you can make a delicious pan sauce in our one pan Cast Iron Roast Chicken recipe.
- Soup Dumplings! - A chilled gelatinous broth is the secret to getting bursts of soup in traditional Xiao Long Bao recipes.
Frequently Asked Questions
Bone broth and stock are interchangeable terms. Both names refer to a soup base made from simmering animal bones and aromatics in water.
Broth, on the other hand, is usually made from simmering bones AND meat.
Yes! Chicken feet bone broth is a healthy anti-inflammatory stock that is loaded with collagen and benefits blood pressure, joints, hair, nails and skin.
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Recipe
Gelatinous Chicken Feet Bone Broth
Special Equipment
- Pressure Cooker (Instant Pot) Optional
- 6 Qt Slow Cooker Optional
- Large Stock Pot or Dutch Oven Optional
- Sieve or Chinois Strainer (or a cheesecloth lined collander)
Ingredients
- 2 pounds chicken feet skin, paw pads and impurities removed
- 2 - 3 medium carrots cut in 3 - 4 segments
- 2 - 3 medium celery stalks cut in 3 - 4 segments
- 1 large yellow onion dirty root removed, halved, skin on
- 2 dried bay leaves optional (or 4 fresh bay leaves)
- ¼ teaspoon black peppercorns
- 2 - 3 quarts cold water (depending on which cooking method you choose) Plus additional water, as needed
- ½ Tablespoon vegetable oil Optional for roasting
Instructions
Roasting (Optional)
- Preheat oven to 425° Fahrenheit (220° Celsius).Lightly toss chicken feet, carrots, onion and celery in a small amount of vegetable oil. Arrange the ingredients in a single layer on a baking sheet.
- Roast for 45 - 75 minutes, flipping the feet once, until deeply golden brown. Transfer roasted ingredients to stove top pot, slow cooker or instant pot and continue to make stock as directed.
Stovetop Method:
- Add chicken feet, carrots, onion, celery, black peppercorns, bay leaves and any additional aromatics to a large stock pot. Cover ingredients with 3 quarts (about 3 liters) of cold water.
- Bring stock to a controlled simmer and cook, without stirring, for 8 - 12 hours. Occasionally skim any foam from the top. Top off with additional cold water, as necessary, to keep the ingredients covered. For the final product, allow the liquid to reduce by one-third to make a total of 2 quarts of stock.
- Strain stock through a fine mesh sieve and discard the solid ingredients. Use immediately or cool, store and save.
Pressure Cooker / Instant Pot Method:
- Add chicken feet, carrots, onion, celery, black peppercorns, bay leaves and any additional aromatics to a pressure cooker or instant pot. Cover ingredients with 2 quarts (about 2 liters) of cold water. (Do not fill water above the max fill line but it is okay if some ingredients are poking above the water line a bit.)
- Place the lid on the pressure cooker/ instant pot and seal the steam vent. Set to process on the highest pressure for 2 - 4 hours. *Our pressure cooker allows a maximum cook time of two hours. Once done, we reset it for an additional 2 hours to make a richer bone broth.
- Allow the cooker to depressurize either manually or naturally, over time (for clearer stock). Skim any foam from the surface of the stock. Strain stock through a fine mesh sieve and discard the solid ingredients. Use immediately or cool, store and save.
Slow Cooker / Crockpot Method:
- Add chicken feet, carrots, onion, celery, black peppercorns, bay leaves and any additional aromatics into a large slow cooker or crockpot. Cover ingredients with 9 Cups (about 2 liters) of cold water.
- Place the lid on the slow cooker/crockpot and cook on low heat for 12 - 24 hours. (The longer this stock cooks, the more flavorful and gelatinous it will be.) Occasionally skim any foam from the top. If necessary, top with additional water, as needed, to maintain 2 quarts of stock.
- Strain stock through a fine mesh sieve and discard the solid ingredients. Use immediately or cool, store and save.
Notes
*Unless otherwise noted, foodworthfeed recipes are developed using Diamond Crystal brand kosher salt. If using iodized or table salt, reduce quantities by about half.
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