Chicken Feet Bone Broth

A large jar full of chicken feet bone broth. It is sitting on a blue linen napkin on a dark wooden table. The stock is golden yellow and very gelatinous.

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Easily make the most gelatinous and nourishing chicken feet bone broth on your stove or in your Instant Pot.

Prep Time15

Cook Time5

Course: Soups

Cuisine: American

Servings:

Calories: 265kcal

Author: Jana Dziak

Ingredients

2 lbs chicken feet scrubbed clean
1 Large Onion cut in half, skin-on
2 Large Carrots cut in half, sctubbed clean, skin-on
2 Ribs Celery cut in half
3 Cloves Fresh Garlic crushed
2 Bay Leaves
1 Tablespoon Whole Peppercorns
Salt to taste

Instructions

Stove Top Instructions

Clean the chicken feet very thoroughly under cool water. They do not have to be peeled, but they must be thoroughly scrubbed.
Optional: Place cleaned chicken feet and all other ingredients, minus herbs and spices, onto a baking sheet and roast in the oven for 1 hour at 350 °F before proceeding.
Combine all the ingredients except for any herbs in a Dutch oven and cover with water.
Heat to boiling, immediately reduce heat to the lowest setting, cover and simmer on low for 4 hours.
Add herbs (if using) and simmer gently for an additional 30 minutes.
Strain and discard all the solids.
If you desire, continue simmering the broth until the liquid has evaporated by half or two thirds. Freeze this concentrated broth and add more water when using to make soups and stews.

Instant Pot Instructions

To make chicken feet bone broth in an Instant Pot, begin by cleaning 2-3 pounds of chicken feet and placing them in the Instant Pot along with onion, carrots, celery, smashed garlic cloves, bay leaves, and a pinch of salt. Add enough water to cover the ingredients without exceeding the "Max" line. Seal the Instant Pot, set it to the "Pressure Cook" or "Manual" setting, and cook for 2 hours for a flavorful broth. After a natural pressure release of at least 30 minutes, strain the broth, discard solids, and store or use it as desired. Always follow your Instant Pot's safety guidelines for pressure cooking functions. Enjoy your homemade chicken feet bone broth!

Notes

Herbs and optional extras: lovage (my favorite), Vegeta, thyme, parsley, etc.

Preparing Chicken Feet For Cooking

You don't have to peel chicken feet for bone broth. Chicken feet' skin and outer layer can add flavor and nutrients to your broth. You also don't have to clip the nails off either.

Some cooks will thoroughly scrub the feet and then soak them in salted water and vinegar overnight in the refrigerator. Give them an additional scrubbing and rinsing right before cooking.

Others will boil them quickly for 5 minutes in salted water and vinegar before discarding the water and then starting the broth.

I like to scrub the feet and boil them before giving a final rinse and then proceeding with the broth. I don't usually bother with peeling the skin or clipping the nails.

Storage, Freezing, & Reheating

Chicken feet bone broth will stay fresh for up to 5 days, covered, in the refrigerator.

To reheat broth: ladle your desired portion into a pot and heat it on medium-low until it reaches the desired temperature.

To freeze broth: for long-term freezer storage, you should cook down your broth until it is concentrated and a lot of the water has evaporated.

Canned Chicken Feet Bone Broth

You make canned chicken feet bone broth in a pressure canner for long-term preservation and storage at room temperature. Pressure canning is an excellent method for preserving homemade broth safely. It is NOT safe to water bath can chicken broth.

For processing, maintain 10 pounds of pressure for 20-25 minutes (adjust for altitude) if using pint-sized jars or 25-30 minutes for quart-sized ones. Once processing is complete, turn off the heat and allow the pressure to naturally release. Wait until the pressure gauge indicates zero pressure before opening the canner safely. Carefully remove the jars, ensuring not to tilt them excessively. Listen for the satisfying "pop" sound of the lids sealing properly as they cool. After cooling, check the seals; lids should be concave and not flex when pressed.

Nutrition