How to Make Stock from Chicken Feet

Make delicious soup with the stock from chicken feet - the rich gelatin of the feet create a nutritious broth.

Makes approx. 2 quarts

Ingredients

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
10 peppercorn

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. 

Chicken Stock with Whole Bird

Recipe by Laura Luciano, Out East Foodie

 

Ingredients

1 Browder’s Birds Chicken (about 3½ pounds), rinsed, giblets removed

1 head of garlic, halved

1 turnip, quartered

24 parsley stems

3 sprigs of fresh thyme

2 bay leaves

The fronds from 1 fennel

1 teaspoon whole black peppercorns

2 carrots, cut in large chunks

1 parsnip, cut in large chunks

4 celery stalks, cut in large chunks

2 large white onions, quartered

1 tablespoon of sea salt

 

 

Directions

Place the chicken and vegetables in a large stockpot over medium heat. Pour in cold water so it covers the contents by an inch. Place the bay leaves, thyme, and peppercorns, in pot and allow it to slowly come to a boil. Lower the heat to low and gently simmer for 2 hours, partially covered, until the chicken is done.

 

Carefully remove the chicken to a cutting board. When it is cool enough to handle, discard the skin and bones; hand-shred the meat into a container.

 

Note: The chicken is perfectly good to use for chicken soup.

 

Carefully strain the stock through a fine sieve into another pot to remove the vegetables. You can use the stock immediately or cool the stock down to room temperature and place in refrigerator until completely cool.

 

Skim the fat off the top and discard. Then freeze your stock for later use.

Basic Golden Rich Chicken Stock

Recipe courtesy of Jamesport Chef Peter Berley; to learn more, visit www.peterberley.com/classes

Makes 3 quarts

5-6 pounds chicken:  backs, necks, and feet

2 medium onion chopped,
1 large carrot, chopped
1 stalk celery chopped, with leaves
several thyme sprigs, handful of parsley and a bay leaf
4-5 quarts water

1.  Put the vegetables and herbs in the bottom of a 10-12 quart pot.  Place the chicken parts on top and add enough cold water to just cover the chicken.

2.  Cook over medium-high heat until the water begins to simmer. Reduce the heat and simmer gently, skim the scum during the first 30 minutes, then cook undisturbed AT A GENTLE SIMMER for 21/2-3 hours, the stock should never boil.

3.  Strain the stock, cool uncovered, then refrigerate for up to 3 days, or freeze for 3 months.

ABOUT CHICKEN FAT:

Chicken fat from pastured birds is loaded with flavor and nutrients. After the stock has cooled, refrigerate it uncovered until the fat hardens.  Cover the stock. If you leave the fat on your stock it will stay fresh in the frig for up to 2 weeks if left undisturbed. Or skim it off and use it as a healthy cooking fat or spread for bread. I find it best to remove the fat before freezing it.

ABOUT THOSE FEET:

 The bird’s feet possess the greatest concentration of gelatin - so good for your hair teeth and nails. Stock made with them will be awesomely thick so your soups and stews will be richer and far more yummy!