How to Make Stock from Chicken Feet

Name: How to Make Stock from Chicken Feet
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 907 grams chicken feet; 2 larges carrots, cut in half; 1 onion, cut into wedges; 2 ribs celery ribs, cut in half; 1 bunch fresh thyme; 1 bay leaf; 10 peppercorns

How to Make Stock from Chicken Feet

The recipe How to Make Stock from Chicken Feet can be made in approximately about 45 minutes. This recipe makes 4 servings with 518 calories, 45g of protein, and 33g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. A mixture of chicken feet, bay leaf, onion, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet.

Instructions

Boil chicken feet initially for 5 minutes at a hard boil: Bring 2 quarts of water to a boil.

Ingredients you will need

Chicken Feet

Water

Put the chicken feet into a large stock pot and cover with boiling water. Boil for 5 minutes.

Ingredients you will need

Chicken Feet

Stock

Water

Equipment you will use

Pot

Drain, rinse, and cut off and discard the tips of the claws:

Drain the chicken feet completely. Rinse with cold water so that the feet are cool enough to handle.

Ingredients you will need

Chicken Feet

Water

Using a sharp knife, chop off the tips of the claws and discard. They should cut easily if you cut them through the joint. If any rough patches of claw pad remain, cut them away with a paring knife.

Equipment you will use

Knife

Place chicken feet in a clean large stockpot. Fill with cold water to cover the feet by an inch.

Ingredients you will need

Chicken Feet

Water

Equipment you will use

Pot

Add carrots, onions, celery, thyme, bay leaf, and peppercorns. Bring to a simmer, immediately reduce the temperature to low. Partially cover, leave about a half inch crack or so, and keep the stock cooking at a bare simmer, for 4 hours. Occasionally skim any foam that may come to the surface.

Ingredients you will need

Peppercorns

Bay Leaves

Carrot

Celery

Onion

Stock

Thyme

Uncover, increase the heat slightly to maintain a low simmer with the pot now uncovered. Continue to cook for an hour or two. At this point you are reducing the stock so that it is easier to store.

Ingredients you will need

Stock

Equipment you will use

Pot

Strain the stock through several layers of cheesecloth or a fine mesh strainer (ideally both) into a pot.

Ingredients you will need

Stock

Equipment you will use

Sieve