Bone broth made with chicken feet is thick, gelatinous and nutrient dense. It is really inexpensive and could not be easier to make.
Slow cooker and Instant Pot directions are included for your convenience!
I know it may sound a little creepy to use chicken paws to cook with. Trust me when I tell you ... they absolutely ... hands down make the best chicken bone broth!
Chicken bone broth can be used like you would chicken stock. A rich, flavorful base for soups and stews such as chicken noodle soup or even as a hot beverage. I’ve started to replace a cup of coffee with chicken bone broth in the morning.
Chicken Bone Broth Ingredients
- Chicken Feet - 1 pound of chicken feet that have their skin removed. If the skin is still on, they will be a yellow color and you would need to remove that before you use them. Remove the skins by boiling them in water for about 10 minutes, allow them to cool and then peel and scrub that yellow skin off of the feet. Also, you don't have to clip the nails off or do anything like that just make sure that the feet are clean.
- Aromatics - carrots, celery and onions. Wash these, cut them into large pieces and just throw them in because we're going to strain those later anyway. A red onion will give the bone broth a darker color than a white onion.
- Seasonings - a couple of bay leaves and also a little salt and pepper. You can adjust the salt level after the bone broth is finished cooking.
- Apple Cider Vinegar - helps to draw out more nutrients during the cooking process.
How to make chicken bone broth with chicken feet
It's easy to make bone broth in the slow cooker or the Instant Pot. The longer the bone broth cooks for, the deeper the flavor and color will be.
Slow Cooker Directions
I personally like to make chicken feet bone broth in the slow cooker when I have time because the flavor and color is so amazingly rich! FYI ... The color of this bone broth is darker than the one cooked in the Instant Pot because I used a red onion instead of a yellow onion.
Place the ingredients into the slow cooker making sure not to overfill with water, about 8 cups. The slow cooker shouldn’t be more than ¾ full. Allow the bone broth to simmer on LOW for 24 hours.
Instant Pot Directions
But, if I’m in a pinch, the Instant Pot is definitely worth it!
In a 6 quart Instant Pot, toss in the ingredients and then fill the liner up to the MAX FILL line with water. In my case I used about somewhere between 10 and 12 cups. Put the lid on remembering to make sure that the rubber seal is set in place really properly beforehand. Cook on HIGH pressure for 2 hours.
Straining the bone broth
Once either method is done you’ll want to strain out all of the solids through a mesh strainer into a large bowl so that you just have your bone broth. Once you have the liquid all strained out it's going to be really thin because it's hot. Give it a taste and add more salt if you want to, that's totally up to you!
Now you need to decide how you're going to store your bone broth. I like to pour mine into some mason jars and store them in my refrigerator if I plan to use it within a week.
After it sits in the fridge overnight or for a day, it will gel up and be this really thick, nice, gelatinous bone broth. That’s exactly what you're looking for when you're making bone broth because the gelatin is where you get all of the benefits from it!
You can also store it in the freezer for 6 months or pressure can it for longer term storage.
Does bone broth have health benefits?
- Treat leaky gut syndrome
- Overcome food intolerances and allergies
- Improve joint health
- Reduce cellulite
- Boost immune system
Other recipes to try:
Chicken Bone Broth
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- 1 lb. chicken feet (skinless)
- 1 large onion (yellow or red)
- 2 large carrots
- 4 stalks celery
- 2 bay leaves
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper
- water (see instructions for amount)
- Wash and rough chop the vegetables into large chunks. Make sure the chicken feet are clean.
Slow Cooker Instructions
- Place the ingredients into the slow cooker making sure not to overfill with water, about 8 cups. The slow cooker shouldn’t be more than ¾ full. Allow the bone broth to simmer on LOW for 24 hours.
Instant Pot Instructions
- In a 6 quart Instant Pot, toss in the ingredients and then fill the liner up to the MAX FILL line with water, between 10 and 12 cups. Put the lid on remembering to make sure that the rubber seal is set in place really properly beforehand. Cook on HIGH pressure for 2 hours.
Strain the Bone Broth
- Pour the contents through a mesh strainer into a large bowl so that you just have your bone broth in the bowl. Discard the solids.
How to store
- Pour the strained broth into glass mason jars and cover. Store in the fridge for up to 7 days, in the freezer for up to 6 months or the broth may be pressured canned for long term storage.
This recipe is from Little Spoon Farm. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.