Chicken Feet Bone Broth Recipe
Ever since Janice Peyton, a health coach based in San Diego, told me about making bone broth with Chicken Feet, I tried it and have been hooked ever since… Chicken feet have an incredible amount of collagen and gelatin in them! I do love the beef bone broth also, but I love the chicken bone broth even more!
To buy your organic chicken feet, I would order them on line, that is what I do! There are several farms that will ship to you.. Here are a few I listed, you can google the internet for more and read about the farm and how they raise their chickens, I always choose pasture raised, organic.
A few farms in USA to buy your Chicken Feet
- Azure
- Blackwing Quality Meats
- Simons Certified Organic Family Farm
- White Oak Pastures
- Tide Mill Organic Farm
Making your own bone broth is easy but a process and cost effective. It is not for everyone, but for those who want to enjoy this amazing beverage and all the benefits from your own home and don’t mind the expense of someone else making it for you, then I highly suggest buying homemade frozen bone broth from sources like these, The Brothery and Pete’s Paleo.
Benefits of Chicken Feet Bone Broth
- Heals your Gut: The dense gelatin in bone broth is a vital nutrient in healing the gut.
- Makes your Hair, Nails and Skin glow!
- Improves Joint Health.
- Strengthens your Immune System.
- Fights Inflammation.
- Anti-Aging.
- Can Improve Sleep.
There are a lot of in depth articles you can find easily on line that go into much more detail on each benefit if you are interested in doing more research and reading on it… a solid youtube video of an interview of Sarah Pope discussing the bountiful benefits of bone broth is very informative.
All my product recommendations you can find on one consolidated page, my Marketplace page.
- 2-4 lbs of chicken feet
- 3-4 quarts of filtered water
- 4-8 table spoons of apple cider vinegar
- 1 onion rough cut
- 4-6 carrots
- 1 celery stalk
- Gadgets you will need when making your bone broth: Large Stock Pot, Asian Strainer, A few large bowls, Fine Mesh Strainer with Handle, Wide Mouth Funnel, Mason Jars, large metal spoon and a ladle.
- Set your stock pot on your stove and put 2-4 lbs of chicken feet in pot, if frozen, that is fine... now pour over the chicken feet the apple cider vinegar and let sit (with no flame) for about 45 minutes. This step pulls out all the nutrients from the bones.
- Now fill the pot with filtered water about 2 inches above the bone and throw in the veggies.
- Turn flame on to simmer and put lid on pot and let it simmer for 18-24 hours.
- Next turn flame off and let cool for about an hour, then lift out all the bones/veggies with your asian strainer into a bowl.
- Now take another large bowl or a large pot with a lid and put the fine mesh strainer over the top and pour the broth through strainer to filter out all the grits.
- Put lid on or plastic wrap if it is in a bowl and put in refrigerator to cool down and the fat will separate and rise to the top. I let mine cool for about 4 hours or over night.
- Take broth out of frig and skim off the fat with a large metal spoon. The broth will be like jelly which is GOOD, means it is loaded with collagen and gelatin.
- Set about four or five 1 quart mason jars on counter and put the wide mouth funnel over one and scoop out the broth with a ladle and put in the jars... Put 3 days worth of broth in frig and freeze the rest.. it only stays fresh for about 3-4 days. But you can freeze it for up to one year. IMPORTANT ONLY fill mason jars for the freezer 75% full to have room to expand when frozen or the jar will crack!
- To serve yourself a nice warm mug of bone broth to enjoy, this is what I do: Put ½ of the 1 quart mason jar of broth into a sauce pan on stove and warm up on medium heat, add 2 scoops of collagen peptides, 1 teaspoon of coconut oil and ½ teaspoon of pink Himalayan salt, then pour into a large mug and squeeze ¼ of a lemon into broth and mix.. ENJOY! I am addicted!!!!
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Do you peel the chicken feet?
Help! My broth di not gel. Very frustrated. Maybe had the temp to low? It was barely at a simmer overnight.
What kind of bones did you have in there? Did you put apple cider vinegar on the bones 1st for 45 minutes before you put water in pot over the bones? When I simmer overnight, it gets pretty hot, a lot of water actually sometimes evaporates out of pot and I ended up adding more in during the process… Let me know, we can figure this out.. 🙂
I’m so glad to have found your website and especially happy to learn that many others use chicken feet. My husband gagged when he saw me prepping the feet. It’s somewhat surreal right. Anyway, I’ve been making bone broth for several months so I’ve gone through several iterations on my recipe. I am a Professional Private Chef with two very selective clients, so I take everything I cook – most importantly bone broth – very serious. When I first began making chicken bone broth I just used backs & necks and I noticed that my batches didn’t turn out very flavorful and in fact they were pretty thin and not very rich. So one day I heard that using the feet really amps things up overall. So I tried that. I’m here to report using the feet makes for an incredibly rich broth……you can almost see and hear the nutrients saying “drink me, I’ll give you so many benefits. Now I sell fresh bone broth to people at my gym and friends and clients. We are all glowing from drinking bone broth made using chicken feet. Oh, I should mention, I only use the highest standard of chicken feet and I also combine a few necks and backs in my batches.
By the way, I cover my pot while simmering for minimum 12 hours…….and I notice that less evaporation occurs.
Did you add any seasonings or vegetables to your broth during the simmer?
I have a pot simmering now without any added ingredients, but plan to make a seasoning packet to add to a cup of broth.
My reason to cook plain is to add broth to my 15 year old Golden Retriever’s food without anything that would cause him issues.
I make mine plain. When I drink it I add things to it, like coconut oil, collagen peptide powder, sea salt, 1/2 lemon in my cup in the morning when I sip it warm.. Sounds like a great thing to give your dog and I think you are doing the right thing by not adding any seasoning either for your purposes.
The broth is amazing!
I have made chicken bone broth using the feet and picked rotisserie chicken carcasses, and I add about 1 TBSP ACV to the water that just covers the bones, and let simmer for about 4 hours, then strain and refrigerate. Comes out as perfect gelatinous texture every time. The key is to not water it down too much, so the gelatin can actually set up in the fridge. I can probably get more nutrients out of the bones if I simmer longer, but I don’t like to leave any pots unattended in the house, so I only make it on a weekend day when I am home to keep an eye on it. I have heard of pots or crockpots going dry overnight and causing a fire hazard. I can definitely say I have seen a noticeable reduction in wrinkles and my nails are growing very well now too. This is after about 2-3 months drinking it almost every day ( 1 cup).
can i use a crockpot to cook the chicken feet broth
I have read about crockpots and instapots used for broth, I would google it if I were you. I have never used either for broth.. Hope you figured it out. Thank you.
I am making this first time now. For post surgery patient. Sheri just had foot surgery joint replacement.
I think this will help with healing.
Hope it was helpful!