Description
Learn how to make a rich and flavorful chicken foot stock at home with this easy recipe. Simmered slowly with vegetables and aromatics, this stock is perfect for soups, stews, and sauces.
Ingredients
Scale
Chicken Foot Stock:
- 2 pounds chicken feet
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, smashed
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 tablespoon apple cider vinegar
- 12 cups cold water
- Salt, to taste
Instructions
- Rinse and Prepare the Chicken Feet: Rinse the chicken feet thoroughly and trim the nails using kitchen shears.
- Blanch the Chicken Feet: Boil water in a large pot and blanch the chicken feet for 5 minutes. Drain and rinse.
- Prepare the Stock: In a stockpot, combine chicken feet, onion, carrots, celery, garlic, bay leaves, peppercorns, and apple cider vinegar. Add cold water to cover.
- Simmer the Stock: Bring to a boil, then simmer for 6 to 8 hours, skimming off any foam. Strain the stock.
- Season and Store: Season with salt, cool, and store in airtight containers in the refrigerator or freezer.
Notes
- Apple cider vinegar helps extract collagen and minerals from the chicken feet.
- For a richer stock, roast the chicken feet in the oven at 400°F (200°C) for 30 minutes before simmering.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Stock
- Method: Simmering
- Cuisine: Various
Nutrition
- Serving Size: 1 cup
- Calories: 40
- Sugar: 2g
- Sodium: 100mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 10mg
