Tell me about chicken feet broth

[Beaglegal]

How do you all make your chicken feet broth. I have 20 feet to go into the pot. How do you use your broth when you’ve made it?

 

[Ridgerunner]

There are all kinds of recipes to make broth. I use a lot more than just the feet. When I butcher I save the backs, necks, heart, gizzard, wings, and feet specifically for broth. When I eat the other chicken parts I save the bones and use those. I use a crock pot but you can make it in the oven, in a pressure cooker, or a pot on top of the stove. I use herbs and veggies for additional flavoring, you don't have to.

I don't know how you cleaned the feet. I scald mine so the spurs and claws twist out easily and I can peel the skin off. One huge problem with this is that if you over-scald them the skin does not peel but shreds as you try to take it off. That's a pain. I don't measure the water temperature, just bring it to boiling and dump the feet in for 15 seconds. Then I cool them off in the sink. It's pretty tricky timing to get it right and avoid overcooking. I don't know how long you'd need to scald them if the water is cooler, maybe someone else could help with that. Just soaking them in water and washing may get them clean enough for you.

When we eat chicken I save the bones in the freezer. When that gallon freezer bag is full of bones I put them in my crock pot covered with water on low overnight, anywhere from 12 to 20 hours. Then I strain the bones out and save that liquid. If I have this liquid when I make a batch of broth I use this, if not I just use water.

To make a batch of broth I put in the chicken pieces, add a bay leaf, a dozen peppercorns, a chopped carrot, a chopped celery, chopped onion and a clove or two of garlic, and herbs, usually both basil and oregano plus maybe thyme, parsley, chives, whatever I have or feel like. I grow all these herbs so they may be fresh or dried. I'm fairly relaxed about that. I cover all this with that liquid or plain water and cook in a large crock pot overnight (12 to 20 hours) on low, strain the large chunks out with a colander, de-fat, and strain the liquid through cheesecloth. Whatever you cook this in, make sure you have a good cover so the liquid does not evaporate.

You can use this broth for anything you would normally use chicken broth, stews, soups, casseroles, whatever. Rice cooked in this instead of plain water is tremendous, boiled potatoes too.

 

[Beaglegal]

There are all kinds of recipes to make broth. I use a lot more than just the feet. When I butcher I save the backs, necks, heart, gizzard, wings, and feet specifically for broth. When I eat the other chicken parts I save the bones and use those. I use a crock pot but you can make it in the oven, in a pressure cooker, or a pot on top of the stove. I use herbs and veggies for additional flavoring, you don't have to.

I don't know how you cleaned the feet. I scald mine so the spurs and claws twist out easily and I can peel the skin off. One huge problem with this is that if you over-scald them the skin does not peel but shreds as you try to take it off. That's a pain. I don't measure the water temperature, just bring it to boiling and dump the feet in for 15 seconds. Then I cool them off in the sink. It's pretty tricky timing to get it right and avoid overcooking. I don't know how long you'd need to scald them if the water is cooler, maybe someone else could help with that. Just soaking them in water and washing may get them clean enough for you.

When we eat chicken I save the bones in the freezer. When that gallon freezer bag is full of bones I put them in my crock pot covered with water on low overnight, anywhere from 12 to 20 hours. Then I strain the bones out and save that liquid. If I have this liquid when I make a batch of broth I use this, if not I just use water.

To make a batch of broth I put in the chicken pieces, add a bay leaf, a dozen peppercorns, a chopped carrot, a chopped celery, chopped onion and a clove or two of garlic, and herbs, usually both basil and oregano plus maybe thyme, parsley, chives, whatever I have or feel like. I grow all these herbs so they may be fresh or dried. I'm fairly relaxed about that. I cover all this with that liquid or plain water and cook in a large crock pot overnight (12 to 20 hours) on low, strain the large chunks out with a colander, de-fat, and strain the liquid through cheesecloth. Whatever you cook this in, make sure you have a good cover so the liquid does not evaporate.

You can use this broth for anything you would normally use chicken broth, stews, soups, casseroles, whatever. Rice cooked in this instead of plain water is tremendous, boiled potatoes too.

I’ve read about people making a special stock with only chicken feet, I was wondering what people did with it. For cleaning I have soaked them several times in vinegar water and I was planning on scalding them and skinning them.

I suppose I could just freeze them and add them to other broth bits. We did save the hearts/livers/necks for other broth making. Mixing the chicken feet in with other broth might be more like what I am used to

 

[Ridgerunner]

I've never made feet broth only, always mix in several things. But when I have added extra feet to a batch it always comes out more gelatinous. They add a lot to the broth.

I think it would be hard to make a bad broth with them, either by themselves or with other stuff, but I could see a pure feet broth setting up pretty firm if it cooled off.

 

[FoodFreedomNow]

How do you all make your chicken feet broth. I have 20 feet to go into the pot. How do you use your broth when you’ve made it?

I recently made chicken foot broth and used it as the basis for soup and ramen. Yum! Unfortunately, since it was my first go at it, I followed instructions that said to boil the feet for 10 mins, then peel - don't do that, it doesn't work. A quick dunk for about 10-20 seconds followed by a dunking in very cold water is what worked to peel those feet. The remainder of this pressure cooker recipe worked nicely, though. The lovely broth gelled very nicely overnight in the fridge!

 

[Beaglegal]

I recently made chicken foot broth and used it as the basis for soup and ramen. Yum! Unfortunately, since it was my first go at it, I followed instructions that said to boil the feet for 10 mins, then peel - don't do that, it doesn't work. A quick dunk for about 10-20 seconds followed by a dunking in very cold water is what worked to peel those feet. The remainder of this pressure cooker recipe worked nicely, though. The lovely broth gelled very nicely overnight in the fridge!

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I boiled mine for 5 minutes, I think to was too long as well

 

[Ridgerunner]

Next time try 15 seconds.

 

[Eggscaping]

I’ve read about people making a special stock with only chicken feet, I was wondering what people did with it. For cleaning I have soaked them several times in vinegar water and I was planning on scalding them and skinning them.

I suppose I could just freeze them and add them to other broth bits. We did save the hearts/livers/necks for other broth making. Mixing the chicken feet in with other broth might be more like what I am used to

We use chicken bone broth made with chicken feet when we can get them. My doctor told me it was very healing to the stomach and gut, plus the glucosamine and chondoitrin sulfate are what goes into all those "make your joints feel better!" supplements - what makes the broth gel when it gets cold. Very nutritious, very good for someone with a cold or recovering from surgery. You can strain it if the person is on clear liquids. It boggles me that it seems to "sound icky" to so many people that they won't use the feet!

 

[Chaneys Ranch]

When I do bone broth I use the heart, liver, gizzard, and any bones I have. I freeze a bunch up before I do it. Yes I keep the feet also make sure the skin and nails are removed. My DH will not eat veges so its all chicken. Same for beef i get a huge amount from my annual steer.

 

[Beaglegal]

When I do bone broth I use the heart, liver, gizzard, and any bones I have. I freeze a bunch up before I do it. Yes I keep the feet also make sure the skin and nails are removed. My DH will not eat veges so its all chicken. Same for beef i get a huge amount from my annual steer.

We have the organ meat we’ve saved for another batch of broth