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How to Make Stock from Chicken Feet
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Prep Time:
15 minutes
Cook Time:
360 minutes
Total Time:
375 minutes
Create an indulgent soup using homemade chicken feet stock for a deeply nourishing and flavorful base.
Ingredients:
  • 2 pounds of chicken feet
  • 2 large carrots, cut in half
  • 1 onion, cut into wedges
  • 2 celery ribs, cut in half
  • 1 bunch of fresh thyme
  • 1 bay leaf
  • 10 peppercorns
Instructions:
  • Bring 2 quarts of water to a boil in a large stock pot. Add chicken feet and boil vigorously for 5 minutes.
  • 1. Drain the chicken feet completely, rinse with cold water until cool, and trim off the claw tips. If needed, remove any remaining rough claw pad patches with a paring knife.
  • Simmer the chicken feet for 4 hours: In a large stockpot, add chicken feet and cover with cold water by an inch. Include carrots, onions, celery, thyme, bay leaf, and peppercorns. Bring to a gentle simmer, then reduce heat to low. Partially cover the pot to allow a slight opening and let it simmer for 4 hours, skimming any foam as needed.
  • Uncover and gently simmer: Increase the heat slightly and continue simmering uncovered for 1-2 hours to reduce the stock for easier storage.
  • Filter the stock by pouring it through multiple layers of cheesecloth or a fine mesh strainer (best if both are used) into a pot.
  • Transfer the mixture into quart-sized jars. Allow it to cool for about an hour before refrigerating. The stock will solidify into a gel once cooled. If you enjoyed the recipe, please consider rating it and leaving a comment!

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