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OMG Fantastic!! I did add a little rosemary. But hubby who hates chicken loved it.. PS. I used scissors to clip the toes. Thanks so much love love love this!!
I’m so glad you liked it Jackie!
Once you make the stock and it gets gel-like do you add water when you use as base for soup?
Hi, Kristen! Nope, just warm it up again in the microwave or on the stovetop, and the broth will turn into liquid again. Enjoy!
After you cook the feet or paws of the chicken for five minutes can they then be frozen?
Hi, Gaby! I assume you want to boil them but then actually make the stock later, correct? If so, I think that you should be able to freeze the boiled feet alright. Let them cool completely and make sure they are dry, then pack them up with as little air as possible. They should be ok for at least a month before developing freezer burn.
can pressure cooker be used for this recipe ? thx
Hi Jerry, I haven’t tried using a pressure cooker with this recipe, but I have with other chicken stock recipes, which have worked fine. So I don’t see why this wouldn’t work in a pressure cooker. Make sure that you don’t go above the max line in your pressure cooker. Cook at high pressure for 45 minutes. Do a natural release for 30 minutes. Strain and cool the stock.
Hey Jerry, I tried this recipe in my 8qt Instant Pot and it turned out great!
Can I add the chicken feet to the chicken carcass when making the stock or must they be cooked separately?
Hi Judi, if you are making chicken stock with a chicken carcass, you can easily add a few chicken feet to the carcass. I often do that.
This may be a dumb question, but can you pressure can stock made from chicken feet? I just canned for the first time. It came out so good, I want to try everything.
Hi AttaGirl, yes, it doesn’t matter if you are making chicken stock from feet or other parts of the chicken, you can pressure can chicken stock. Here’s some instructions from the Ball canning company: https://www.freshpreserving.com/chicken-stock—pressure-canning—ball-recipes-br1070.html
What should I do with the feet afterwards? It just seems such a waste to throw it in the bin and I dont have a dog that could gnaw on it.
After they’ve simmered that long there is no nutritional value left in them. You can discard without guilt.
But would you recommend eating them?
Also how long can you keep the broth stored in a refrigerator?
Hi, Wasabi! You can store this stock for about 5 days in the fridge or about 3 months in the freezer. Enjoy!
Yes, you can eat the chicken feet if you’re inclined to do so. Many food cultures worldwide have their own take on chicken feet. You can just suck the flesh off the bone, and be careful of the small bones that are found within the claws.
P.S. I actually would not recommend giving chicken bones to dogs; they break and splinter easily when gnawed on and can get lodged within a dog’s teeth.
They cut off the toe nails because chickens scratch the ground and the ground contains poo. That’s the Chinese reasoning behind it growing up.
All of the chicken feet I’ve bought have been very clean. That said it’s easy enough for dirt to get lodged in under the nails, assuming that the chickens ever walked in the dirt. Since most of the chickens sold in America are raised in cages, perhaps that’s why their nails are clean? Kind of a sad thought isn’t it.
I often do broth with chicken feet. My question is do you need to cut out the ’rough patches under the claw pad’ – The feet I buy are cleaned and skin taken off but maybe 25 percent have these patches underneath. I just want to throw all in the pot without having to touch the feet :).
Hi Lotta, I cut off the patches because I think they’re kind of gross. You probably don’t need to if you don’t want to.
I made this with 20lbs of feet, I didn’t peel but cut the nails off, did the first boil, cleaned, trimmed toes and then cooked with ACV, salt and pepper with a bit of turmeric for 7 hours. But mine didn’t gel :( Looks like a decent broth but I was hoping to extract more collagen, wonder where I went wrong?
Hi Rin 20 lbs of feet? or 2 pounds of feet? I haven’t added vinegar to this recipe, and I don’t know if that would inhibit the gelling process. Don’t know why you aren’t getting more gelling. That’s all I ever get with chicken feet.
Great Recipe!!! Do you have nutritional values?
Hi, timbirina! We don’t currently calculate nutritional information on our recipes. I’d recommend using an online nutritional calculator like this one. Thanks!
Do you have the nutritional values? I love using this stock recipe in all my chicken recipes that call for stock, it adds so much flavor.
Have to try this , I grew up in Taiwan as a young person and our Many would make the best broth in always had chicken feet in it Always wondered how to do it thanks for the recipe.
I make this every year; the only difference is that I only use the feet, no veggies or herbs. I add those later as needed in the dishes I make with the stock. I don’t cut the nails, but after a couple of hours of simmering, I pull the feet apart to expose more of the bones and cartilage. I also pressure can the stock and store it in my pantry.
I have been making stock for years, but this was the first time using chicken feet. I have to say this is a great recipe. The only changes I would make would be to add 1 TBSP of apple cider vinegar to extract all of the minerals and essentially make a bone broth. I also added a strip of kombu while cooking for more minerals.After cooking on the stove for the allotted time and draining all the stock, I took the remaining solids and put them in my crockpot. I added water, star anise, coriander seed and ginger. This I cooked overnight. Wow! I just enjoyed the most delicious dish of pho with my “leftover” chicken feet!Thank you for this recipe.
I’m about to try this. I’m undergoing bariatric surgery and need foods in liquid form. This looks to be the answer to my prayers. Thank you for this alternative to the 48 hour beef bone broth.
Thanks for the recipe. You have really taken pain I’m putting your thoughts in a chronological order with pictures, I can see total dedication in helping others.
My question is do you need to put the spices to get the full benefit of the Chicken feet or is it for the taste factor ?
I had broken my leg in a scooter accident and I wish to have the ‘stock’ purely as a medicine.
I will be greatly gratified if you could reply
Thank you so much !
Hi Sailendra, I’m so sorry about your scooter accident! I hope you recover soon. You do not need to include the spices in this recipe. It will taste much better if you do, but you don’t have to.
Delicious! I also enjoy eating the remaining cartilage off the bone, as it has a gelatinous texture.
I make my chicken stock in the pressure cooker. I put two pounds of chicken feet with onion, celery and carrots in the pot and just enough water to cover the contents. I cook on high pressure for 50 minutes and strain. The result is very gelatinous and flavorful stock. (I do not cup off the toes. Maybe the pressure helps to extract the collegen)
Thank you for your method! I have an instant pot and I’m glad to have your guidance.
Thank you was just looking for this exact info!
Do you peel the feet first? I get my feet fresh from the farm so I’m inclined to peel them for sake of cleanliness.
Hi Becky, if you are getting your feet from the farm, blanch the feet first in boiling water and peel off the skin.