Name: Delicious Chicken Foot Stock
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: varies
Ingredients: 2 pounds chicken feet; 1 onion, quartered; 2 carrots, chopped; 2 celery stalks, chopped; 4 garlic cloves, smashed; 2 bay leaves; 1 teaspoon whole black peppercorns; 1 tablespoon apple cider vinegar; 12 cups cold water; Salt, to taste

Description

Homemade Chicken Foot Stock is a culinary treasure that deserves a spot in every kitchen. With its rich flavor and numerous health benefits, this stock can elevate any dish it graces.

Ingredients

Scale

2 pounds chicken feet
1 onion, quartered
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, smashed
2 bay leaves
1 teaspoon whole black peppercorns
1 tablespoon apple cider vinegar
12 cups cold water
Salt, to taste

Instructions

Start by rinsing the chicken feet under cold water. It’s essential to clean them well to remove any residual impurities. Using kitchen shears, carefully trim off the nails from each foot, as they can affect the texture and taste of the stock.
Fill a large pot with water and bring it to a rolling boil. Once boiling, add the chicken feet and allow them to blanch for about 5 minutes. This process helps to draw out any unwanted impurities and fat from the feet. After the time is up, drain the chicken feet and rinse them once more under cold water to stop the cooking process.
In your stockpot, combine the blanched chicken feet along with quartered onion, chopped carrots, chopped celery, smashed garlic, bay leaves, black peppercorns, and apple cider vinegar. The vinegar helps to draw out minerals from the bones during the cooking process. Add enough cold water to cover all the ingredients completely.
Place the pot on the heat and bring it to a boil. Once boiling, reduce the heat to a simmer. Allow it to simmer gently for 6 to 8 hours. Throughout this time, skim off any foam that rises to the top to ensure a clear and refined stock. If you need to, add more water to keep everything submerged, as evaporation will occur during the long simmering process.
Once the time has passed, remove the pot from the heat and let it cool slightly. Using a strainer or cheesecloth, carefully strain the stock into a bowl or another pot, discarding the solids. Taste the broth and season with salt to your liking. Let it cool completely, and then store the cooled stock in airtight containers for future use.

Notes

For an even richer flavor, let the stock simmer overnight in a slow cooker. If you prefer a clearer stock, skimming the foam is essential during the simmering process.

Prep Time: 20 minutes
Cook Time: 8 hours
Category: Soup

Nutrition

Calories: 60 per cup
Sodium: 100 mg
Protein: 12 g