Chicken Stock
August 12, 2026 • 0 comments
Chicken feet are almost entirely skin and connective tissue, which means almost pure collagen. Simmered long enough, they make a deeply gelatinous stock that sets like jelly when cold. A quick blanch first cleans them up. One of the best broth boosters there is.
- Prep Time:
- Cook Time:
- Servings: 8
Ingredients
- (1 lb) Chicken Feet
- (1) Onion
- (2) Carrots
- (2) Celery stalks
- (1 tbsp) Peppercorns
Directions
- Blanch: Blanch the feet in boiling water 1–2 minutes, then rinse.
- Combine: Combine with the vegetables and peppercorns and cover with water.
- Simmer: Bring to a boil, then reduce to a bare simmer.
- Cook: Simmer 4–6 hours.
- Strain: Strain and cool. It'll set into a firm, rich gel.
Notes
Add a few feet to any stock pot for a richer, more gelatinous result. The blanch keeps the finished stock clean and clear.
