Homemade Chicken Feet Stock

Chicken Feet Stock Recipe

Ingredients

This recipe yields 12 servings. Ingredient amounts are automatically adjusted for different yields, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

• 4 lbs chicken feet
• 2 tablespoons olive oil (or as needed)
• 2 cups chopped white onion
• 1 cup chopped carrots
• cup chopped celery
• 2 cloves garlic, minced
• 2 quarts water (or as needed)
• 2 medium leeks
• cup coarsely chopped fresh parsley
• 1 tablespoon whole black peppercorns
• 4 sprigs fresh thyme
• 2 sprigs fresh marjoram
• 2 large bay leaves
• 1 sprig fresh rosemary
• Salt to taste

Directions

1. Bring a large pot of water to a boil over high heat. Add the chicken feet and cook for 10 minutes. This will soften the feet enough to easily remove the claws, allowing the collagen to melt out, which gives the stock its richness. After boiling, strain the feet through a sieve, remove the claws, and set the feet aside.
2. Pour a layer of olive oil into the same pot and heat it over medium-low heat. Add the chopped onion, carrots, and celery. Cook for about 5 minutes until softened and fragrant. Then, add the minced garlic and saut for an additional 30 seconds.
3. Add the chicken feet back to the pot. Fill the pot with enough water to cover the feet, making sure the water level stands about 2 inches above the highest point of the feet.
4. Trim off the dark green parts of the leeks (you can discard these or save them for another use). Slice the light green parts into 7-8 pieces per stalk and add them to the pot.
5. Combine the parsley, peppercorns, thyme, marjoram, bay leaves, and rosemary. Place this mixture in the center of a piece of cheesecloth and tie it with twine, leaving a long string. Tie the other end of the string to the pot handle for easy retrieval later, and drop the spice bag into the pot.
6. Increase the heat to high and bring the stock to a rolling boil. Once boiling, reduce the heat to low and let it simmer without stirring for about 8 hours. Add more water if the level gets too low during cooking.
7. After 8 hours (or the next morning), strain the stock through a colander into another pot to remove large solids. Clean the first pot and place a piece of cheesecloth over a fine mesh strainer. Pour the stock through this setup into the clean pot to remove any fine particles.
8. Let the stock cool to room temperature. Once cooled, cover the pot and refrigerate for 3-4 hours to allow it to cool completely.
9. Once the stock is fully chilled, use a slotted spoon to remove the layer of fat that has solidified on top. Taste the stock and adjust the salt to your liking.
10. The stock is ready to use. You can either use it within a few days or freeze it for future use.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.