Chicken Feet
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From pasture-raised birds. High in collagen, great for making rich bone broth or a traditional soup stock. Birds raised on open pasture with GMO-free feed.
What it's good for:
Add them to your bone broth for extra collagen, they're one of the best sources. Simmer for 4–6 hours with the rest of your bones. The gelatin they add makes the broth thick, rich, and properly gelatinous when it cools.Also used in traditional Chinese dim sum (phoenix claws), braised and steamed with black bean sauce.
Here's what you're getting:
Chicken feet are almost entirely skin and connective tissue, which means they're almost entirely collagen. Simmered long enough, they produce a deeply gelatinous stock.From birds raised on open pasture supplemented with GMO-free feed.
How you store it:
Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed chicken feet in the fridge for 1-2 days, or refreeze immediately if not using.
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