Best Chicken Feet Stock Recipes
CHICKEN FEET STOCK
This is a rich, velvety, gelatinous chicken stock that is much healthier and better tasting than any you can buy! This yields 7 quarts of stock which can be canned or frozen.
Provided by Teri Scott
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Time P1DT15m
Yield 28
Number Of Ingredients 12
Steps:
- Combine chicken feet, chicken carcasses, carrots, celery, onions, thyme, garlic powder, salt, peppercorns, pepper, and bay leaves in a 12-quart stockpot. Cover with water. Bring to a boil over high heat, reduce to a simmer, and simmer for 24 hours. Add some water if necessary. Stir occasionally.
- Strain through a colander lined with cheesecloth.
Nutrition Facts : Calories 14.6 calories, Carbohydrate 3.3 g, Fat 0.1 g, Fiber 1 g, Protein 0.4 g, Sodium 188 mg, Sugar 1.4 g
HOMEMADE CHICKEN FEET STOCK
You'll never realize how bland store-bought stock actually is until you make your own. Turns the simplest soup recipes into gourmet meals. Note: this recipe uses chicken feet in place of bones. The result is a stock that is more rich in flavor than any bone stock I've ever had. But all that collagen from the feet makes the stock a gelatin when cooled below room temp. So don't panic when you open your fridge and find chicken jelly.
Provided by Brian Genest
Time 13h15m
Yield 12
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 47.7 calories, Carbohydrate 6.4 g, Fat 2.4 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 0.3 g, Sodium 21.4 mg, Sugar 2.3 g
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