Homemade Chicken Feet Stock
Recipe information
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Cooking:
1 hour
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Servings per container:
12
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Source:

Ingredients for - Homemade Chicken Feet Stock

1. 4 lbs chicken feet -
2. Olive oil, or as needed - 2 tablespoons
3. Chopped white onion - 2 cups
4. Chopped carrots - 1 cup
5. Chopped celery - ½ cup
6. Garlic, minced - 2 cloves
7. Water, or as needed - 2 quarts
8. Leeks - 2 medium
9. Coarsely chopped fresh parsley - ⅓ cup
10. Whole black peppercorns - 1 tablespoon
11. Fresh thyme - 4 sprigs
12. Fresh marjoram - 2 sprigs
13. Bay leaves - 2 large
14. Fresh rosemary - 1 sprig
15. Salt to taste - 1 sprig

How to cook deliciously - Homemade Chicken Feet Stock

1. Stage

Bring a large pot of water to a boil over high heat. Add chicken feet and boil for 10 minutes. This will soften them enough that you can chop off the claws from each paw. This opening is where the collagen melts out of which gives the stock its richness. Strain feet through a sieve, chop off claws, and set aside.

2. Stage

Pour a layer of olive oil in the same pot and heat over medium-low heat. Add onion, carrots, and celery and cook until softened and fragrant, about 5 minutes. Add garlic and saute an additional 30 seconds. Add feet back to the pot and fill with water until about 2 inches of water stand above the highest feet in the pot.

3. Stage

Discard dark green portions of the leeks or set aside for another use. Slice up the light green portions; each stalk should yield 7 to 8 slices. Add to the pot.

4. Stage

Combine parsley, peppercorns, thyme, marjoram, bay leaves, and rosemary on top of a piece of cheesecloth. Tie cheesecloth up with twine into a spice bag, leaving a long string. Tie the end of the string to a pot handle (for easy retrieval later) and drop spice bag into the pot.

5. Stage

Increase heat to high and bring stock to a rolling boil. Reduce temperature to low and simmer, without stirring, for about 8 hours, adding more water if level becomes too low.

6. Stage

After 8 hours (or the next morning), drain the stock through a colander into another pot to remove large solids. Clean the first pot. Lay a piece of cheesecloth over a fine mesh strainer. Pour the stock through this setup and into the clean pot to remove any fine particles. Cool to room temperature.

7. Stage

Cover and move to refrigerator to cool completely, 3 to 4 hours. Remove the layer of fat that will congeal on top of the stock with a slotted spoon. Taste and adjust salt level. Use within a few days or freeze.