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. 

CLASSIC EGG SALAD

   MAKES 4 SERVINGS

 

6 HARDBOILED EGGS

¼ CUP MAYONNAISE

2 TSP FRESH LEMON JUICE

1 TBSP MINCED ONION

¼ TSP SALT

¼ TSP PEPPER

½ CUP FINELY SHOPPED CELERY (use organic, please)

CHOP EGGS.  MIX MAYO, LEMON JUICE, ONION, SALT AND PEPPER IN BOWL.  ADD CHOPPED EGGS AND CELERY; MIX WELL. 

Healing Bone Broth

Homemade Broth/Stock can be used as the liquid in making soups, stews, gravies, sauces, and reductions. It can also be used to sauté or roast vegetables. Broth is an excellent source of minerals and is known to boost the immune system and improve digestion. Especially in the fall and winter, we try to drink at least 1 cup per person per day as a health boost.

Ingredients

• 2 pounds (or more) of bones (approx. 2 carcasses from Roast Chicken)
• 2 chicken feet for extra gelatin (optional)
• 1 onion
• 2 carrots
• 2 stalks of celery
• 2 tablespoons Apple Cider Vinegar
• Optional: 1 bunch of parsley, 1 tablespoon or more of sea salt, 1 teaspoon peppercorns, additional herbs or spices to taste

If you are using raw bones, it improves flavor to roast them in the oven first for 30 minutes at 350 degrees.

Then, place bones in a large stock pot and pour water over the bones. Add the vinegar. Let sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more available.

Rough chop and add the vegetables to the pot. Add any salt, pepper, spices, or herbs, if using.

Now, bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done, 24 hours is ideal for poultry broth.

During the first few hours of simmering, you’ll need to remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon.  Grass-fed and healthy animals will produce much less of this than conventional animals.

Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.

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!

Sweet & Spicy Beer Can Chicken

Ingredients:

• 1 whole Browder's chicken
• olive oil
• 1 can of beer
• 2 tablespoons barbecue sauce
• 1 fresh red chili pepper, deseeded
• 1 bunch of spring onions, trimmed
• ½ a bunch of fresh coriander         
  
  For the rub:
• 1 heaped tablespoon smoked paprika
• 1 heaped teaspoon cayenne pepper
• 1 heaped tablespoon fennel seeds
• 1 heaped tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1-2 dried red chillies
• 1 heaped teaspoon sea salt
• 1 heaped tablespoon freshly ground black pepper
• 1 heaped tablespoon soft dark brown sugar

Preheat the oven to 400ºF. Remove the chicken from the fridge and leave aside to come up to room temperature. Bash the rub ingredients to a fine powder in a large pestle and mortar, then drizzle the chicken with olive oil. Sprinkle over the rub and use your hands to massage all those lovely flavours into all the nooks and crannies.

Crack open the beer and pour out around two-thirds of it (or drink it!), then carefully lower the chicken cavity onto the can so it looks like it's sitting up. Position the chicken so it's upright on a roasting tray, then place in the oven and cook for around 1 hour 10 minutes, or until golden and cooked through. To check it's done, insert a knife into the thickest part of the thigh – the juices should run clear.

Brush the chicken all over with the barbecue sauce, then return to the oven for a further 10 minutes, or until dark and sticky. Meanwhile, finely slice the chilli and spring onions and pick the coriander leaves. Once ready, carefully remove and discard the can, then carve up the bird, scatter over the chilli, spring onions and coriander leaves, then serve.

Roast Chicken & Pesto

This is a fantastic and simple way to eat a roast chicken – whether it's hot or cold.
Serves 6.

1 Browder's Birds roasting chicken         
½ bulb garlic, plus an extra ¼ clove
2 small lemons
a few sprigs fresh thyme
extra virgin olive oil
3 bunches fresh basil, stalks removed
1 handful pine nuts, lightly toasted
1/4 cup of Parmesan, freshly grated

Preheat your oven or grill to 400ºF, then stuff your chicken with the ½ garlic bulb, one of the lemons and the thyme. Rub the outside with lots of sea salt and freshly ground black pepper, then rub with olive oil and roast for 1½ hours. To see if it's properly cooked, pierce a thigh with the tip of a knife and check that the juices run clear. If they don't, continue cooking and check again.

Pound the remaining garlic with a pinch of salt in a pestle and mortar. Scrape the paste into a food processor and whiz with the basil and pine nuts. Pour the mix into a bowl and stir in a few good lugs of olive oil. Add the Parmesan and season with salt, pepper and the juice of the other lemon. If the pesto looks stiff, moisten it with olive oil.

Serve the chicken in portions – hot or cold – on a big plate with the pesto in a bowl next to it. Better still, tear off bits of chicken and dip in a bowl of pesto before eating – fantastic! Great with arugula and roasted lemon halves, if you like.

Recipe by Chef Jamie Oliver