This is a multi-step recipe so, I will not drone on about how and why I created it. The short story is that way back in 2009 I needed some stock and I wanted to make it myself. I was at our local farmer’s market and ran into a vendor that had some chicken feet. Puzzled, I asked what you would use the feet for and the vender said, “It makes the BEST stock”. I said, “OK” and I was off to the races.
I bought 5 pounds of feet. I didn’t know how to clean them, but I found a Youtube video about it, I cleaned them and put on my chef’s hat and developed this recipe. It hasn’t changed and it DOES make the best stock ever!
- A big 10 quart pot with a lid
- A long handed spoon
- A large colander
- Kitchen shears
- A large pitcher
- A strainer small enough to put over the pitcher
- A garbage bowl
- 4 – 5 pounds of chicken feet
- 4 large carrots
- 3-4 ribs of celery
- 1 large onion
- 8 sprigs of fresh thyme
- 1 tablespoon of pepper corns
- 3 bay leaves
Preparation Step 1: bring 2 quarts of water to a boil. Drop the chicken feet in and bring back to a boil. Boil the feet for 3-4 minutes. This step helps get rid of any impurities.
Preparation Step 2: Chop your vegetables. Peel and quarter the onion. Rough chop your carrots and celery into 4-5 inch pieces.
Preparation Step 3: When you have boiled the chicken feet for 3-4 minutes dump them into a colander and spray rinse them with cold water until they are cool enough to handle. Make sure they are thoroughly rinsed and no scum remains on them.
Preparation Step 4: For each chicken foot, hold it firmly with your thumb in the middle to spread out the toes. With your kitchen shears, snip off each toenail exposing the marrow below. Make sure to snip all four toenails on each foot. If there are any brown spots or scaly skin on the pad of the foot snip that off as well.
- Complete preparations steps 1-4.
- Place all ingredients in the pot.
- Fill the pot with water to 2 inches above the chicken feet and vegetables and put the lid on it.
- Bring it to a boil.
- When it boils, turn it down to a simmer and stir.
- Replace the lid but leave it cracked so steam can escape.
- After 30 minutes skim any scum off the top with a spoon and stir again.
- You can skim as often as you need to but you should check it and stir at least once every 30-45 minutes.
- Simmer stock for 4 hours.
- After 4 hours you will notice that the feet are falling apart at the joints and the vegetables are very soft.
Finishing the stock: Place a strainer over the pitcher. Strain the hot stock into the pitcher. You will have to have your garbage bowl handy so that you can dump the spent chicken feet and vegetables out of the strainer. Strain all the chicken stock. I got 5 and a 1/2 courts out of this last batch.
Adding salt: I do not add salt to the stock until I am using it. As different recipes call for different levels of salt, I just prefer to wait until I am making a dish and then add the salt then.
Storage: Place your stock in the refrigerator if you are going to use it often and use it fast. If you you are not going to use it often and fast, you will need to put it in freezer safe containers and freeze it.
Use this stock as you would any stock. And tweak the recipe to your liking.
As always, thank you for coming by to read this. I’d like to grow my readership. If you enjoyed this blog post, add a comment and share it with a friend. 😀 Please visit, subscribe and like my YouTube channel Kickin’ it with Karen: Beyond Sauerkraut to find more things I’ve made.