Chicken foot broth
Chicken feet generally get a bad rep for being rather unsighlty. But once you get past their visual appeal, you’ll reap the rewards in a delicious flavor-rich broth!
Equipment
- 1 stock pot
- 1 jars
Ingredients
- 3 pounds prepared chicken feet
- ¼ cup white wine
- 5 quarts cold water
Instructions
- Place the chicken feet into a heavy stock-pot, add in wine, and add cold water. Make sure to immerse the chicken feet by 1 inch (about 5 quarts). Cover pot and boil over med-high heat. Then lower to med-low.
- Uncovered, let it simmer for 8 and up to 12 hours. Add water to keep the feet submerged. Skim off foam that appears on the surface of the broth and discard it.
- Strainusing a fine-mesh sieve. Discard the spent feet, as you won’t need them after you’ve made the stock.
- Use the stock right away or transfer into four 1-quart sized jars, sealing lids tightly.
- A thin layer of yellow fat may rise to the surface of your refrigerated or frozen stock and harden; spoon off and discard the fat before cooking with the stock.
Video
Notes
When cooking chicken foot broth, it is important to clean the chicken feet thoroughly and blanch them in boiling water before adding them to the pot. This will help remove any impurities and ensure that the broth is clean and flavorful.