Chicken feet broth is a super food of gelatin rich broth made by simply adding chicken feet to filtered water with onion, celery and carrots.
This recipe makes a nutrient dense, collagen and gelatin rich broth that can be eaten as is, or used as the basis for wonderful soups and gravies. My mother always added chicken feet to her soups, but this important ingredient has been lost to most people.
I wanted to try out a new crock pot that I bought for my son to use in his apartment and I just happened to be making my roasted chicken and broth in my own 6.5 quart crock pot. I had already set up my crock pot with vegetables and so instead of transferring the vegetables to his pot, I thought I would do two crock pots at the same time and fill his with 2 package of chicken feet!
I am fortunate enough to purchase the chicken feet from a farmer that provides what he calls a “soup pack”. It has four chicken feet (and two heads, yikes!) that have been cleaned and frozen. Each pack is extremely inexpensive and worth every penny for the beautiful gelatinous broth it makes.
The feet have a yellow membrane over them that comes off when you put them in boiling water for a few minutes. Most farmers have already done that, so the feet are very clean and pink looking. The heads are full of minerals and should also be used (really it’s OK — after a while you do not even blink).
For people with allergies and/or leaky gut, chicken feet broth is the ticket to healing. It is an essential part of any healing protocol as the collagen and gelatin in the broth not only helps the joints, but the mucous membrane lining of the intestine as well.
I wound up making almost 5 quarts of gorgeous, gelatinous broth! I love using two crock pots at the same time!
How to find a local farmer to provide you with pastured chickens and feet – contact your local Weston Price Foundation chapter leader here.