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Gelatinous Chicken Feet Bone Broth Recipe

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3.9 from 2 reviews

This Gelatinous Chicken Feet Bone Broth recipe yields a rich, deeply flavored stock packed with collagen and nutrients, perfect for boosting soups, stews, or enjoyed on its own. Utilizing chicken feet, vegetables, and aromatics slow-simmered, pressure cooked, or slow cooked, this broth delivers a nutrient-dense and gelatin-rich base that gels when cooled, showcasing its authentic homemade quality.

  • Total Time: 8 hours 15 minutes to 24 hours 15 minutes
  • Yield: 16 servings (approx. 2 quarts broth)

Ingredients

Broth Ingredients

  • 2 pounds chicken feet (skin, paw pads, and impurities removed)
  • 2 - 3 medium carrots (cut into 3 - 4 segments)
  • 2 - 3 medium celery stalks (cut into 3 - 4 segments)
  • 1 large yellow onion (dirty root removed, halved, skin on)
  • 2 dried bay leaves (optional, or 4 fresh bay leaves)
  • ¼ teaspoon black peppercorns
  • 2 - 3 quarts cold water (depending on cooking method, plus additional water as needed)

Optional for Roasting

  • ½ tablespoon vegetable oil

Instructions

  1. Roasting (Optional): Preheat the oven to 425°F (220°C). Lightly toss the chicken feet, carrots, onion, and celery with a small amount of vegetable oil. Arrange them in a single layer on a baking sheet.
  2. Roast: Roast for 45 to 75 minutes, flipping the chicken feet once, until everything is deeply golden brown. Transfer the roasted ingredients to your cooking vessel (stovetop pot, slow cooker, or instant pot) and proceed with the broth-making.
  3. Stovetop Method - Combine Ingredients: Add chicken feet, carrots, onion, celery, black peppercorns, bay leaves, and any aromatics to a large stock pot. Cover with 3 quarts (about 3 liters) of cold water.
  4. Simmer: Bring to a controlled simmer and cook without stirring for 8 to 12 hours. Skim any foam from the top occasionally. Add cold water as needed to keep ingredients submerged. Reduce the liquid by one-third for a final volume of 2 quarts of stock for a concentrated broth.
  5. Strain: Strain the broth through a fine mesh sieve, discarding solids. Use immediately or cool and store.
  6. Pressure Cooker / Instant Pot Method - Combine Ingredients: Place chicken feet, carrots, onion, celery, black peppercorns, bay leaves, and any aromatics into the pressure cooker or instant pot. Cover with 2 quarts (about 2 liters) of cold water, not exceeding the max fill line.
  7. Pressure Cook: Seal the lid and steam vent. Cook on high pressure for 2 to 4 hours (some models require resetting after 2 hours). This produces a rich broth quickly.
  8. Depressurize and Strain: Allow the cooker to depressurize naturally or manually for clearer stock. Skim any foam from the surface. Strain the broth through a fine mesh sieve, discard solids, and use immediately or store.
  9. Slow Cooker / Crockpot Method - Combine Ingredients: Add chicken feet, carrots, onion, celery, black peppercorns, bay leaves, and any aromatics into a large slow cooker. Cover with 9 cups (about 2 liters) of cold water.
  10. Slow Cook: Cook on low for 12 to 24 hours. The longer the cook time, the more gelatinous and flavorful the stock becomes. Occasionally skim foam as it forms and add water if needed to maintain 2 quarts of liquid.
  11. Strain: Strain the broth through a fine mesh sieve, discard solids. Use immediately or store for later use.

Notes

  • Removing the skin and paw pads from chicken feet before cooking improves broth clarity and flavor.
  • Roasting the ingredients prior to simmering adds deeper, caramelized flavor but is optional.
  • Maintain ingredient submersion to ensure even extraction of collagen and nutrients.
  • Skimming foam throughout cooking results in clearer broth.
  • The broth will gel when chilled due to the high collagen content, indicating a successful bone broth.
  • Use a fine mesh strainer to ensure a smooth broth free of solids.
  • Store broth in the refrigerator for up to 5 days or freeze for longer storage.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 8 to 24 hours depending on method
  • Category: Soup / Broth
  • Method: Stovetop, Pressure Cooking, or Slow Cooking (broth making involves simmering and pressure cooking primarily)
  • Cuisine: International / Comfort Food
  • Diet: Halal

Find it online: https://recipesvibe.com/gelatinous-chicken-feet-bone-broth-recipe/