How to Make Stock from Chicken Feet

Chicken feet evidently  make The.Best.Stock. I am here to agree 100%. I make chicken stock/broth a lot. But what I made today was exceptional. Here is an explanation of why it is so good for us.

Quick quiz - how many toes does a chicken have? Answer at the end of the post. I will tell you I didn't know until I gave my chicken feet pedicures. 

I know that the first time I did this I was squeamish - I mean these feet look rather disgusting. And there is no denying what they are. They are like little alien hands when they are removed from the poor chicken. (Well the chicken is dead, but you get my point.)

It really isn't as gross as it sounds. You boil the feet first to get rid of any impurities - THEN you make the stock. My kids love to play with the feet - the first time I made this they chased each other around the house with the feet.  We are so far removed from the food we eat that at first it is a bit odd but then when I remember that up until mid last century everyone made stock from chicken feet I know I am in good company.

How to Make Stock from Chicken Feet

Ingredients

• 2 pounds of chicken feet
• 2 large carrots, cut in half
• 1 onion, roughly chopped
• 2 celery ribs, cut in half 
• couple cloves of garlic 
• 1 bay leaf 
• 2 TBS apple cider vinegar

The amount and type of vegetables is very forgiving - I often use scraps or add leeks and parsley and have occasionally added ginger. If I have time I will roast the vegetables before adding them to the pot. It improves the flavor immensely.

 

1. In a large pot boil the feet for 5 minutes. Plunge into ice cold water and then remove the yellow membrane (the ones I buy from the Mexican grocery store already have this peeled off but when I do our own chickens this is a necessary step).

2. With a sharp knife carefully chop the talons off at the first knuckle and any gross hard spots should be removed now if necessary.

3. Put the feet back into the stockpot long with your veggies and bay leaf and cover them with clean cool water. Add the vinegar and let sit for an hour. This helps to get all the goodness out of the bones. Bring to a boil and then lower to a simmer. You will be simmering on low for at least 4 hours sometimes even up to 12 depending. You can add more water if it no longer covers the feet. Skim off any scum that rises to the surface. Resist the urge to stir!

4. Strain through several layers of (moistened) cheesecloth in your colander or a fine mesh sieve.

You will end up with beautiful gelatinous nutrient dense stock. Sometimes it is so thick it is like jello! 

I have also begun canning my chicken feet stock - I follow the directions from ehowfood.com so that I don't take up precious space in my freezer.

I also had a chicken carcass cooking in the crockpot - so when I was done I dumped the feet and veggies in the crockpot  and will get double my money out of the feet. I am frugal like that.

I found my chicken feet in a Mexican Grocery Store and the price was fabulous - I paid $1 a pound and will end up with  about 2 quarts of stock to make Potato Soup or Mediterranean Stew over Couscous  or any recipe that calls for chicken broth. If you are adventurous you can eat the feet like this lady did here.

OK now I double dog dare you to make some chicken stock from feet!

When researching how to make stock from chicken feet I followed closely the post at Simply Recipes.
She does an excellent job in explaining the process.

The answer is four!

Linking this to Ann Kroekers Food on Fridays and Food Renegades Fight Back Fridays along with Life as Mom's Frugal Fridays  and a new one - Wholesome Whole Foods @  Healthfoodlover.com and Real Food Wednesday @ Kelly the Kitchen Kop - all great memes you will want to check out!