Recipe: Chicken Feet Broth is a Super Food
- Prep Time: 20 minutes
- Cook Time: 15 hours
- Total Time: 15 hours 20 minutes
- Yield: 3 - 4 quarts 1x
Scale
Ingredients
- 2 packages of “soup pack” which amounts to 8 feet and 4 heads
- 4 quarts filtered water
- 1 large onion
- 4 stalks celery
- 4 carrots
- 3 bay leaves
- 2 Tbsp apple cider vinegar (where to buy)
- Add salt and pepper to taste if eating plain broth
Instructions
- Clean the vegetables
- Defrost and clean the feet and the heads
- When I make the roasted chicken and broth I usually brine the chicken overnight and I put the feet and heads in with the brine — but that is not necessary if you are just using the feet and heads
- I usually leave the outer skin on the onion and the leaves on the celery
- Add all the feet and heads to the pot and fill with filtered water leaving room for the vegetables so that you will have at least one inch from the rim
- Add the apple cider vinegar and let sit in the cool water for one hour — this starts the leaching of the minerals from the bones
- Add the rest of the vegetables
- Set the crock pot to low, for 12 hours
- I usually do this in the afternoon and reset the crock before I got to bed so that it cooks for a total of about 15 hours
- In the morning shut off the crock pot, uncover and let cool for up to 4 hours
- Strain and place into mason jars and cool in the refrigerator — you will notice the beautiful gel you will get from this broth
- Pack into smaller freezer safe containers for small portions for stews, soups and gravies
Find it online: https://realfoodforager.com/recipe-chicken-feet-broth/