Chicken feet stock is a rich, gelatinous broth packed with nutrients, making it an excellent base for soups, stews, and sauces. The high collagen content from the feet gives the stock a luxurious texture, while aromatics like garlic, ginger, and herbs enhance its depth of flavor. This traditional stock is widely used in Asian and Southern cuisines, offering both health benefits and a deeply satisfying taste.
Ingredients
Main Ingredients:
- 1 pound chicken feet, cleaned and trimmed
- 2 tablespoons apple cider vinegar (helps extract collagen)
- 1 large onion, quartered
- 2 carrots, chopped
- 3 celery ribs, chopped
- 4 cloves garlic, smashed
- 1-inch piece ginger, sliced
- 1 teaspoon black peppercorns
- 2 bay leaves
- 1 sprig fresh thyme
- 10 cups water
- Salt to taste
Instructions
Step 1: Prepare the Chicken Feet
- If the chicken feet are not pre-cleaned, trim the claws and blanch them in boiling water for 5 minutes to remove impurities.
- Drain and rinse the feet under cold water.
Step 2: Assemble the Stock
- In a large stockpot, add the chicken feet, apple cider vinegar, onion, carrots, celery, garlic, ginger, peppercorns, bay leaves, and thyme.
- Pour in 10 cups of water, ensuring the ingredients are fully submerged.
Step 3: Simmer the Stock
- Bring the mixture to a gentle boil, then reduce the heat to low.
- Simmer uncovered for 4 to 12 hours, skimming off any foam that rises to the surface.
- The longer it simmers, the richer and more gelatinous the stock will become.
Step 4: Strain and Store
- Once done, strain the stock through a fine mesh sieve, discarding the solids.
- Let the stock cool slightly before transferring it to glass jars or airtight containers.
- Refrigerate for up to 1 week or freeze for up to 3 months.
This Chicken Feet Stock is a powerhouse of flavor and nutrition, perfect for enhancing soups or sipping on its own. Enjoy its deep, comforting taste! 🍲
For another variation, check out this recipe.