For the cleanest flavor, blanch the chicken feet in boiling water for 5 minutes before adding them to the stockpot. This helps remove any impurities. Don't skip the step of leaving the onion skins on; they contribute a beautiful golden color and a subtle earthy note to the stock. Feel free to add other aromatics like parsley stems, mushroom trimmings, or a Parmesan rind for even more depth of flavor. Allow the strained stock to cool completely before refrigerating or freezing. Skim off any solidified fat before using for the purest flavor. This stock can be canned using proper canning techniques for long-term storage.
Chicken Feet Stock
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PREP TIME10 mins
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COOK TIME24 hrs 5 mins
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TOTAL TIME24 hrs 15 mins
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SERVING28 People
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VIEWS10
Unleash the unparalleled depth of flavor with this luxurious chicken stock, a symphony of richness and health far surpassing any store-bought variety. This recipe yields approximately 7 quarts of liquid gold, perfect for preserving and elevating your culinary creations.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate3 g
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Fiber1 g
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Protein0 g
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Sodium188 mg
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Sugar1 g
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Fat0 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a generously sized 12-quart stockpot, combine the chicken feet, chicken carcasses, carrots, celery, onions, thyme, garlic powder, salt, peppercorns, ground pepper, and bay leaves. (5 minutes)
02
Step
2 mins
Pour in enough filtered water to completely submerge all the ingredients. (2 minutes)
03
Step
10 mins
Bring the mixture to a vigorous boil over high heat, then immediately reduce the heat to the lowest possible setting to maintain a gentle simmer. (10 minutes)
04
Step
24 hrs
Simmer, uncovered, for a full 24 hours, replenishing the water as needed to ensure the ingredients remain submerged. Stir occasionally to prevent sticking. (24 hours)
05
Step
10 mins
Carefully strain the stock through a fine-mesh colander lined with several layers of cheesecloth to remove all solids, yielding a pristine and flavorful broth. (10 minutes)
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RECIPE REVIEWS
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Anastacio Kemmer
Jun 30, 2025I was a little intimidated by the chicken feet, but the result is amazing. So much better than store-bought stock.
Sofia Trantow
Jun 20, 2025This stock is a game-changer! My soups have never tasted so good.
Trudie Crist
Jun 19, 2025The cheesecloth straining is key to getting a clear, clean stock.
Nathan Corwin
Jun 19, 2025My family raved about the chicken noodle soup I made with this stock. Thank you for the recipe!
Marta Walter
Jun 17, 2025The 24-hour simmer seems like a long time, but it's totally worth it. The flavor is incredible.
Armando Runolfsson
Jun 15, 2025I used this stock as a base for a mushroom risotto and it was divine!
Jade Kuvalis
Jun 14, 2025Freezing the stock in small portions is a great idea. I can just grab what I need for a recipe.
Alayna Bergnaum
Jun 13, 2025I added a knob of ginger and a few cloves of garlic, and it gave the stock a lovely warmth.