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Homemade Chicken Feet Stock
Homemade Chicken Feet Stock
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Prep Time:
60 minutes
Cook Time:
495 minutes
Total Time:
795 minutes
Enhance homemade chicken stock by using chicken feet for maximum richness and flavor - remove claws for best results.
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 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
Instructions:
  • - Bring a large pot of water to a boil. - Add chicken feet and boil for 10 minutes to soften. - Remove feet, chop off claws where the collagen melts out. - Strain through a sieve and set aside.
  • In the same pot, drizzle olive oil and heat over medium-low. Cook onion, carrots, and celery until softened and fragrant, around 5 minutes. Add garlic and saute for another 30 seconds. Return feet to the pot and cover with water until 2 inches above the highest feet.
  • Trim and discard the dark green portions of the leeks. Slice the light green portions into 7 to 8 pieces per stalk and add them to the pot.
  • For added flavor, bundle parsley, peppercorns, thyme, marjoram, bay leaves, and rosemary in cheesecloth, creating a spice bag. Secure with twine, leaving a long string to tie to the pot handle for easy removal. Place the spice bag into the pot.
  • Crank up the heat to high and bring the stock to a vigorous boil. Lower the heat to a gentle simmer, letting it cook undisturbed for roughly 8 hours. If the liquid goes down too much, simply add more water as needed.
  • The next day, strain the stock through a colander into a new pot to remove large solids. Clean the original pot. Place cheesecloth over a fine mesh strainer and strain the stock into the clean pot to remove any fine particles. Let it cool to room temperature.
  • Chill in the refrigerator for 3 to 4 hours until completely cool. Skim off the layer of fat that forms on top of the stock using a slotted spoon. Taste, season with salt as needed, and store in the fridge for a few days or freeze for later use.

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