Chicken Feet Stock

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.

• Preparation Time: 10 mins
• Cooking Time: 1 mins
• Total Time: 11 mins
• Calories: 15 Calories

Ingredients

• 2 teaspoons salt
• water to cover
• 2 teaspoons ground black pepper
• 2 teaspoons garlic powder
• 1 tablespoon whole black peppercorns
• 1 bunch fresh thyme
• 8 stalks celery, chopped
• 8 carrots, chopped
• 2 large bay leaves
• 8 pounds chicken feet
• 2 medium rotisserie chicken carcasses
• 2 medium onions, halved and skins left on

Recipe Instructions

Step 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.

Step 2

Strain through a colander lined with cheesecloth.