Chicken Feet Bone Broth

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.

   Start 5-minute timer
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.

   Start 4-hour timer
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.