Chicken Feet Bone Broth Recipe

We have already removed the membrane on our chicken feet. Trim the nails using a sharp knife or kitchen shears. Be cautious while handling the feet.

Now to blanch the feet. In a large pot, bring water to a rolling boil. Add the chicken feet and blanch them for 3-4 minutes, no longer. This step helps to remove impurities and pre-cook the feet.

Drain the blanched chicken feet and discard the water. Return the chicken feet to the pot and add the quartered onions, smashed garlic cloves, carrots, celery, black peppercorns, and bay leaves. Pour in 10 cups of fresh water and add sea salt.

Place the pot over medium heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the pot partially. Allow the broth to simmer for 3-4 hours, skimming off any impurities that rise to the surface occasionally.

If you prefer a more intense broth, you can increase the cooking time by simmering for an extra hour or two.

After simmering, remove the pot from the heat and let it cool slightly. Carefully strain the broth through a fine-mesh sieve or cheesecloth into a clean container, discarding the solids. Let the broth cool completely before refrigerating or using it in your desired recipes.

Remove any excess fat from the surface of the cooled broth before using or storing it. Store in an air-tight container. It will keep in the fridge for up to 4 days.