Chicken Feet Bone Broth

5 from 9 votes

This chicken feet bone broth is ultra rich, delicious and filled with tons of nutrients like collagen, amino acids and other healthy minerals.

Prep Time5

Cook Time8

Total Time8 5

Course: Ingredient

Cuisine: American

Servings: servings

Calories: 124kcal

Clean the chicken feet very thoroughly under cool water and remove any nails if they are still on.
Combine all the ingredients in a Dutch oven and cover with water.
Heat to boiling, reduce heat to low, cover and simmer on low for 8-12 hours.
Strain thoroughly through a mesh strainer. Strain more than once if necessary.
Store in a covered container in the fridge for up to 3 days, or freeze in ice cubes and store in a freezer bag for up to 6 months.

Combine all ingredients in the pot and cover with water (below the max fill line).
Pressure cook on high for 4 hours. Let pressure release naturally.
Strain thoroughly through a mesh strainer. You may need to strain more than once to get clear broth.
Store in a covered container in the fridge for up to 3 days, or freeze in ice cubes and store in a freezer bag for up to 12 months.

Combine all the ingredients in a slow cooker and cover with water about 1" above the ingredients (about 12 cups).
Cook on low heat for 24 hours.
Strain thoroughly through a mesh strainer. You may need to strain more than once to get clear broth.
Store in a covered container in the fridge for up to 3 days, or freeze in ice cubes and store in a freezer bag for up to 12 months.

Note that I do not add salt to this bone broth recipe. When I use this chicken bone broth in other recipes, I like to adjust the salt as necessary for specific recipes. If you are drinking it straight, you will want to salt it to taste, otherwise it will taste bland. I don’t recommend adding salt during the cooking process as the salt concentration becomes very high.

For a completely smooth bone broth, strain through a sieve. Personally I use a finely woven wire mesh strainer, but I don’t need a perfectly smooth broth. You can strain it more than once if necessary. You can strain several times to get ultra clear broth.

Freeze the broth in ice cubes and store in freezer bags to make it easy to use later. You can also freeze in 1 cup portions for ease of use as well.

You can leave the vinegar out if you prefer and your results will still come out well.

You can make the broth with frozen chicken feet. Just add them right to the pot!

When cooking on the stovetop, periodically scrape off any scum that has risen to the top of the pot.

To remove the skin, soak them in a vinegar and water mixture for 10-15 minutes, then peel away the skin. You can also plunge them in boiling water for 5-10 minutes.