Chicken Feet Bone Broth Recipe

This gelatinous chicken feet bone broth is great for building up the gut and immunity. It's perfect for soups, sauces, cooking rice in, or just drinking it straight up.

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Course: Soup

Keyword: bone broth, Bone broth recipe, Chicken Feet Bone Broth

Prep Time: 5

Cook Time: 6 30

Total Time: 6 35

Servings: oz.

Author: Hanna Dovel

Equipment

Ingredients

1 lb. chicken feet
1 lb. chicken soup bones (necks and backs)
2 medium carrots
2 celery stalks
1 fennel bulb
1 sweet or yellow onion
6 garlic cloves
2 tsp. fresh ginger
3 bay leaves
1 bunch fresh sage
2 sprigs fresh rosemary
1 bunch lemon thyme
2 Tbsp. apple cider vinegar
10 cups filtered water
2 tsp. salt
1 tsp. black pepper

Instructions

Rinse off the chicken feet and soup bones and add them into a large stock pot.
Roughly chop up carrots, celery, fennel, garlic, onion, and ginger.
Tie together with kitchen twine sage, lemon thyme, oregano, and rosemary.
Add everything into the large stock pot. Add salt, pepper, and bay leaves.
Add apple cider vinegar and water to the stock pot.
Cover the bones, veggies, and herbs with filtered water and add 2 Tbsp. of apple cider vinegar.
Place the lid ajar on the stock pot and bring the water to a simmer. You want the water cook down for about 2-2.5 hours.
After 2-2.5 hours the water should have evaporated by about half. When this happens, add more water. Fill water to the top of the stock pot again.
Cook for additional 4-5 hours until the liquid cooks down to about half the original water line. This will leave you with a concentrated bone broth.
To strain the bone broth, pour the broth into a fine sieve lined with cheese cloth and into a glass jar. Do not use plastic.
Wait for the bone broth to cool before sealing it and placing in the refrigerator.

Notes

Tips for Making Gelatinous Bone Broth:

When it comes to making a super gelatinous bone broth, there are two main things to keep in mind:

Use Knuckled Bones: Using bones with lots of knuckles or nails is super helpful when it comes achieving a gelatinous broth. The reason being, is that the knuckles have a lot of cartilage in them. When cartilage is melted down, it turns into gelatin. This is what is going to give you a "jello-like" consistency in your bone broth. It is also going to give you a collagen dense broth, as collagen is derived from gelatin. Using bones like chicken feet, chicken necks and spines are all great options. If you are using beef bones, I recommend going to your local butcher or a local farm online and purchasing knuckle bones or marrow bones.

Cook Down Into a Concentrate: Making sure that you are cooking down the liquid so that it becomes a concentrate is really important. I typically like to cook my broth down so that it is about half the amount of liquid that I started with. This takes time; but will be well worth the time. This is where you will get the most bang for your buck when it comes to nutritional benefits.