Name: Rich & Flavorful Homemade Chicken Feet Stock Recipe
Total time: 13 hrs 15 mins
Ingredients: 4 lbs chicken feet; 2 tablespoons olive oil, or as needed; 2 cups chopped white onion; 1 cup chopped carrots; 0.5 cup chopped celery; 2 cloves garlic, minced; 2 quarts water, or as needed; 2 medium leeks; 0.33333334326744 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

Rich & Flavorful Homemade Chicken Feet Stock Recipe

Once you taste homemade stock, you'll realize how bland store-bought versions are. Elevate simple soup recipes into gourmet meals effortlessly. This recipe utilizes chicken feet instead of bones, creating a stock richer than any bone stock. The high collagen content causes the stock to gelatinize when cooled, so don't worry if you find chicken jelly in your fridge!

Total time13 hrs 15 mins

Prep time1 hr

Cook time8 hrs 15 mins

Yield12 servings, 12

Instructions

In a large pot, bring water to a boil over high heat. Add chicken feet and boil for 10 minutes to soften them for claw removal, which releases collagen that enriches the stock. Strain feet, chop off claws, and set aside.
Pour olive oil into the same pot and heat over medium-low. Add onion, carrots, and celery, cooking until softened and fragrant, about 5 minutes. Add garlic and sauté for 30 seconds. Return feet to the pot, and cover with water, ensuring it's 2 inches above the feet.
Discard the dark green parts of the leeks or save for later. Slice the light green parts into 7-8 slices each. Add to the pot.
Combine parsley, peppercorns, thyme, marjoram, bay leaves, and rosemary in cheesecloth. Tie into a spice bag with twine, leaving a long string. Attach the string to a pot handle for easy removal later, and drop the spice bag into the pot.
Increase heat to high, bringing the stock to a rolling boil. Reduce to low and simmer, without stirring, for about 8 hours, adding water if needed.
After 8 hours, drain the stock through a colander into another pot to remove large solids. Clean the first pot. Lay cheesecloth over a fine-mesh strainer. Pour the stock through this into the clean pot to remove fine particles. Cool to room temperature.
Cover and refrigerate to cool completely, about 3-4 hours. Remove the congealed fat layer with a slotted spoon. Taste and adjust salt. Use within a few days or freeze.

Nutrition

Calories: 48 kcal

Fat Content: 2 g

Fiber Content: 1 g

Sugar Content: 2 g

Sodium Content: 21 mg

Protein Content: 1 g

Carbohydrate Content: 6 g

Saturated Fat Content: 0 g

Unsaturated Fat Content: 0 g

Adjust servings

Ingredients

Instructions

Nutrition