chicken feet bone broth recipe
The Best chicken feet bone broth recipe
Chicken feet bone broth has been a staple in my kitchen for years, and I’ll tell you why—it’s not just a recipe, it’s a way to make the most of what would otherwise be scraps. My mom used to make it all the time when we had leftover chicken parts, and I’ve never found a better way to turn those bones into something so rich and flavorful. It’s a simple process, but the results are always worth it, whether I’m making it for a quick weeknight meal or prepping it ahead for the freezer. The kids actually love it, too—especially when it’s served with a side of rice or noodles, but even they’ll go for a bowl of straight-up broth if it’s simmered just right.
I love this recipe for so many reasons. First, it’s packed with collagen and gelatin, which is great for joints and skin, especially as we get older. My husband swears by it for his back pain, and I’ve noticed my own skin looking a little more supple since we started eating it regularly. It’s also incredibly versatile—we use it in soups, stews, marinades, and even as a base for sauces. My kids don’t always eat their vegetables, but they’ll take a spoonful of broth in their food without a complaint. Plus, it’s budget-friendly. You’re getting a ton of meaty flavor and nutrients for a fraction of the cost of pre-made bone broth.
This broth is perfect for any occasion. It’s easy to double or triple the recipe if you’re feeding a crowd, and it keeps well in the fridge for a week or in the freezer for months. We use it for everyday meals, but it’s also a great gift for someone who loves cooking. My mom always made extra and gave it to neighbors, and it was always a hit. It’s comforting, healthy, and full of flavor—exactly what you want in a homemade dish. Plus, it’s a great way to teach kids about cooking from scratch and how to make the most of what they have on hand. No fancy ingredients, just good, simple food that actually tastes good.
Rich Chicken Feet Bone Broth
A deeply flavorful and nutritious bone broth made from chicken feet, rich in collagen and gelatin for joint health and a savory depth of flavor. This recipe is a must-try for any occasion.
🥘Ingredients
- 5 lbs chicken feet (cleaned)
- 1 lb chicken carcasses (optional)
- 1 large onion, quartered
- 4 garlic cloves, smashed
- 2 bay leaves
- 1 tsp black peppercorns
- 1 tsp whole allspice
- 1 tsp whole cloves
- 1 cup apple cider vinegar (or white vinegar)
- 10 cups water
- 1 tbsp sea salt (adjust to taste)
👨🍳Directions
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1 Rinse chicken feet and carcasses thoroughly under cold water to remove any blood or debris. Pat dry with a clean towel.
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2 In a large stockpot, combine chicken feet, carcasses, onion, garlic, bay leaves, peppercorns, allspice, cloves, vinegar, and water. Stir to ensure all ingredients are submerged.
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3 Bring the mixture to a boil over high heat. Once boiling, reduce heat to a simmer and partially cover the pot with a lid. Let it simmer gently for 3 hours.
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4 After 3 hours, increase heat to medium-high and bring the broth to a rolling boil again. Boil for 10 minutes to remove impurities.
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5 Return the broth to a simmer and cook for an additional 1 hour. Skim off any excess fat that rises to the surface.
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6 After 1 hour, add the sea salt and continue simmering for another 1 hour. If using a thermometer, aim for a temperature of 185°F (85°C) for optimal collagen extraction.
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7 Strain the broth through a fine-mesh strainer into a clean container, pressing down on the solids to extract as much liquid as possible. Discard the solids or save for another use (e.g., soup base).
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8 Strain again through cheesecloth or a fine sieve to ensure a smooth, clear broth. Discard the cheesecloth or return it to the pot if you prefer a slightly cloudy broth.
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9 Let the broth cool to room temperature, then refrigerate for at least 4 hours or freeze for long-term storage. The fat will naturally rise to the top and can be skimmed off before storing.
🔧Equipment
- Large stockpot or Dutch oven
- Fine-mesh strainer
- Cheesecloth or fine sieve
- Wooden spoon
- Thermometer (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Rich Chicken Feet Bone Broth Works
This chicken foot bone broth recipe is always a smart choice for any gathering because it’s deeply flavorful and makes a hearty base for soups, stews, or even just a simple broth to sip on. It’s perfect for family dinners when you want something comforting and easy to serve, especially when you’re cooking for a crowd—it’s budget-friendly, keeps well, and the rich, savory taste always brings people together. Plus, it’s a great way to use up those often-overlooked chicken feet, turning them into something delicious that everyone will appreciate.
❓ Frequently Asked Questions About Rich Chicken Feet Bone Broth
1. What ingredients are essential for making chicken feet bone broth, and where can I find them? The essential ingredients for chicken feet bone broth include chicken feet (preferably from organic or free-range sources), water, and a pinch of salt. Chicken feet can be found at butcher shops, Asian markets, or online retailers specializing in game meats. If you can’t find them, you can use other bones like chicken necks, backs, or wings as substitutes, though the texture and flavor will differ slightly.
2. How long should I simmer the chicken feet for to get the best flavor and collagen extraction? For optimal flavor and collagen extraction, simmer the chicken feet on low heat for 4 to 6 hours—longer simmering breaks down more gelatin and enhances the depth of taste. Avoid boiling vigorously, as it can make the broth cloudy or reduce the collagen yield.
3. Can I use any other herbs or spices in the broth, and how do them affect the flavor? While traditional chicken feet broth relies on simplicity, you can add optional ingredients like bay leaves, black peppercorns, garlic cloves, ginger, or a splash of apple cider vinegar to enhance depth. Avoid overly strong spices like paprika or cayenne, as they may overpower the natural savory notes. A pinch of salt is also key—it balances the broth’s umami.
4. Why does my broth turn cloudy, and how can I fix it? Cloudiness often occurs due to excess collagen or fat breaking down, which can happen if the broth was boiled too hard or left too long. To clarify, strain the broth through a fine-mesh sieve or cheesecloth, then simmer it again briefly (about 10–15 minutes) to let impurities rise to the surface. You can also add a slotted spoon to skim off any foam or foam-like particles.
5. How should I store the finished broth, and how long will it last? Store the broth in an airtight container in the fridge for up to 5 days or freeze it in portions for up to 3 months. Proper storage prevents spoilage and maintains flavor. Thawing frozen broth should be done slowly in the fridge to avoid bacterial growth.
