Chicken Feet Bone Broth Recipe
Chicken feet broth is a nourishing and flavorful base for various dishes. While it may sound unusual to some, chicken feet are rich in collagen, which adds body and a silky texture to the broth. In this recipe, we'll guide you through the process of creating a delicious chicken feet broth that can serve as a fantastic foundation for soups, stews, or even enjoyed on its own.
To enhance the flavor, you can add additional aromatics like ginger slices, lemongrass, or star anise to the broth.
- makes:Serves: 6-8
- total time:Prep: 10 minutes Cook time: 3-4 hours
- Large pot
- Knife or kitchen shears
- Fine-mesh sieve
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.