Make delicious soup with the stock from chicken feet - the rich gelatin of the feet create a nutritious broth.
Makes approx. 2 quarts
2 pounds chicken feet
2 large carrots, cut in half
1 onion, cut into wedges
2 celery ribs, cut in half
1 bunch of fresh thyme
1 bay leaf
Bring 2 quarts of water to boil. Put the chicken feet into a large stockpot and cover with boiling water. Boil for 5 minutes. Use large metal spoon to skim and discard the scum that rises to surface.
Drain the feet completely, rinse with cold water. Using a sharp knife, chop off tips of claws and discard. They should cut easily if you cut them through the joint. Cut away any rough patches of the claw pad.
Place chicken feet in a large, clean stockpot. Fill with cold water to cover the feet by an inch. Add remaining ingredients and bring to a simmer. reduce temperature to low. Partially cover and keep cooking at a bare simmer for 4 hours. Occasionally skim the foam that may come to the surface. Uncover, increase heat slightly to maintain a low simmer, uncovered. Continue to cook for an hour to reduce the stock. Strain through several layers of cheesecloth or a fine, mesh strainer. Pour into quart-sized jars. let cool for an hour before storing in the refrigerator.