Chicken Feet Stock

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This is a rich, velvety, gelatinous chicken stock that is much healthier and better tasting than any you can buy! This yields 7 quarts of stock which can be canned or frozen.

Submitted by Teri Scott
Published on April 2, 2016
3
Prep Time:
10 mins
Cook Time:
1 day 5 mins
Total Time:
1 day 15 mins
Servings:
28
Yield:
7 quarts
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Ingredients

  • 8 pounds chicken feet

  • 2 medium rotisserie chicken carcasses

  • 8 carrots, chopped

  • 8 stalks celery, chopped

  • 2 medium onions, halved and skins left on

  • 1 bunch fresh thyme

  • 2 teaspoons garlic powder

  • 2 teaspoons salt

  • 1 tablespoon whole black peppercorns

  • 2 teaspoons ground black pepper

  • 2 large bay leaves

  • water to cover

Directions

  1. Combine chicken feet, chicken carcasses, carrots, celery, onions, thyme, garlic powder, salt, peppercorns, pepper, and bay leaves in a 12-quart stockpot. Cover with water. Bring to a boil over high heat, reduce to a simmer, and simmer for 24 hours. Add some water if necessary. Stir occasionally.

  2. Strain through a colander lined with cheesecloth.

Nutrition Facts (per serving)

15 Calories
0g Fat
3g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 28
Calories 15
% Daily Value *
Total Fat 0g 0%
Sodium 188mg 8%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 0g 1%
Vitamin C 2mg 2%
Calcium 20mg 2%
Iron 0mg 1%
Potassium 106mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.