Instructions

1. Place chicken feet into a large stock pot and fill with cold water. Bring to a boil and throw out that water.
2. 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.
3. Simmer for 4-8 hours or even longer if you have time. The longer you can simmer it for, the more gelatinous it becomes.
4. 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.