Chicken Feet Paleo Broth Recipe
I have to admit, I’m definitely quite squeamish, and the thought of using chicken feet to make bone broth came as a last minute necessity.
However, I needed chicken broth and there wasn’t anything else to get at the store (except they had bags of chicken feet for dirt cheap).
Who eats chicken feet?
In many parts of the world (including much of Asia), chicken feet is a pretty common food. It can be used in soups, as a snack, or sautéed.
In fact, one of the most common uses of chicken feet is to make stocks, broths, and soups because it contains mostly skin and tendons. The resulting stock or soup is therefore very gelatinous (and super nutritious).
Take a look at this jar of broth that I just pulled out of the fridge (before reheating).
How To Make Chicken Feet Broth?
In many ways, making chicken feet broth or stock is no different from making bone broth. The best flavors come from simmering it on a low heat with spices, herbs, vegetables for a long time.
The resulting flavor and look of the chicken feet broth is very unique. Here’s how I found it to be different from regular Paleo chicken stock:
- Creamy white color instead of the typical brown.
- Not transparent at all – it’s definitely cloudy.
- Very different flavor and smell.
Should you declaw the chicken feet before using?
There are several websites that seem to recommend this, but I couldn’t see any benefit to doing this onerous step. I definitely did not do so, and the broth came out great still. And as this thread on Chowhound suggests, most other folks found the same thing as me.
Where can you buy chicken feet?
In some countries, you can find it in the regular supermarket, but in the US you’ll probably have to go to your local Asian supermarket or else ask your butcher.
You’ll need around 1-2 lbs of chicken feet to make a pretty large pot of broth (I used a 8 quart stock pot). And remember, just like with bone broth, you can also fill up the pot with more water and keep simmer to make extra broth.
- 2 lbs (1 Kg) chicken feet
- 6 thick slices of ginger
- 2 carrots, peeled and roughly chopped
- 1 onion, peeled and roughly chopped
- Salt and pepper to taste
- Place chicken feet into a large stock pot and fill with cold water. Bring to a boil and throw out that water.
- Add in the ginger, carrots, and onion, and fill up the pot with fresh cold water. Bring to a boil and turn down the heat to a low simmer and put the lid on.
- Simmer for 4-8 hours or even longer if you have time. The longer you can simmer it for, the more gelatinous it becomes.
- Strain the broth through a mesh or strainer and pour into glass containers to store. You can freeze or refrigerate them until you’re ready to use them.