Chicken Feet Bone Broth

Ingredients

• 1 lb chicken feet (cleaned and nails removed)
• 2 inch ginger (sliced into rounds)
• 4 garlic (cloves, smashed)
• 3 green onions (whole stalks, bruised)
• 10 cup water (or enough to cover the feet by 2-3 inches)
• 1 tbsp apple cider vinegar (helps extract minerals and collagen)
• salt (to taste)

Steps

1. 1

   Thoroughly rinse the chicken feet under cold water. If the yellow outer skin or nails are still attached, blanch them in boiling water for 5 minutes, drain, and then peel off the skin and clip the nails with kitchen shears.

2. 2

   Place the cleaned chicken feet into a large stockpot or Dutch oven.

3. 3

   Add the sliced ginger, smashed garlic cloves, and bruised green onions to the pot.

4. 4

   Pour in the water and apple cider vinegar, ensuring the chicken feet are submerged by at least 2 to 3 inches.

5. 5

   Bring the mixture to a boil over high heat. Once boiling, use a spoon to skim off any foam or impurities that rise to the surface.

6. 6

   Reduce the heat to low, cover with a lid, and let the broth simmer gently for at least 4 hours. For a deeper flavor and more collagen extraction, you can simmer for up to 8-12 hours.

7. 7

   Once finished, strain the broth through a fine-mesh sieve into a large bowl or heat-safe containers, discarding the solids.

8. 8

   Season with salt to taste. Let the broth cool to room temperature before refrigerating or freezing.

Notes

The broth will turn into a thick jelly when chilled due to the high gelatin content from the chicken feet; this is a sign of a high-quality bone broth. Store in the refrigerator for up to 5 days or in the freezer for up to 6 months.

Nutrition per serving

• bone broth
• chicken feet
• soup base
• collagen-rich
• healthy
• slow-cooked
• stock