Nourishing Chicken Foot Bone Broth
Nourishing Chicken Foot Bone Broth
Ingredients
For the Roasted Chicken Feet
- 2 pounds chicken feet
- 1 tablespoon olive oil, as needed for drizzling
For the Broth
- 2 tablespoons apple cider vinegar
- 1 yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, peeled
- 1 gallon water, or as needed to cover
For Serving
- 1/2 teaspoon Himalayan pink salt, or to taste
Instructions
- 1
Preheat your oven to 350°F.
⏱️ 15 min•🌡️ 350
- 2
Arrange the chicken feet in a single layer on a baking sheet. Drizzle with olive oil.
⏱️ 2 min
- 3
Roast the chicken feet in the preheated oven for 20 minutes, until lightly browned.
⏱️ 20 min•🌡️ 350
- 4
While the chicken feet are roasting, chop the onion, carrots, and celery.
⏱️ 10 min
- 5
Carefully transfer the roasted chicken feet to a large stockpot.
⏱️ 2 min
- 6
Sprinkle the apple cider vinegar over the chicken feet in the pot. Let it sit for 10 minutes; the acidity helps extract collagen and minerals.
⏱️ 10 min
- 7
Add the chopped onion, carrots, celery, and peeled garlic cloves to the pot with the chicken feet.
⏱️ 1 min
- 8
Pour enough water into the pot to fully cover all the ingredients, ensuring they are submerged by at least 1 inch.
⏱️ 1 min
- 9
Bring the pot to a gentle simmer over medium-high heat, then reduce the heat to the lowest setting. Cover the pot and let it simmer low and slow for 24 hours. This long simmer is crucial for breaking down collagen into gelatin and amino acids.
⏱️ 1440 min
- 10
After 24 hours, carefully strain the broth using a fine-mesh sieve or cheesecloth, separating the liquid from all solids. Discard the solids.
⏱️ 5 min
- 11
Allow the strained broth to cool completely at room temperature, then transfer it to airtight containers and refrigerate. The broth should gelatinize into a jelly-like consistency once fully chilled, indicating successful collagen extraction.
⏱️ 10 min
- 12
To serve, scoop the solidified bone broth into a small saucepan. Heat gently over low heat until it melts and is hot.
⏱️ 5 min
- 13
Pour the hot bone broth into a mug and season with Himalayan pink salt to taste.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Nourishing Chicken Foot Bone Broth
For the Roasted Chicken Feet
- 2 pounds chicken feet
- 1 tablespoon olive oil, as needed for drizzling
For the Broth
- 2 tablespoons apple cider vinegar
- 1 yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, peeled
- 1 gallon water, or as needed to cover
For Serving
- 1/2 teaspoon Himalayan pink salt, or to taste
Instructions
- 1
Preheat your oven to 350°F.
⏱️ 15 min•🌡️ 350 - 2
Arrange the chicken feet in a single layer on a baking sheet. Drizzle with olive oil.
⏱️ 2 min - 3
Roast the chicken feet in the preheated oven for 20 minutes, until lightly browned.
⏱️ 20 min•🌡️ 350 - 4
While the chicken feet are roasting, chop the onion, carrots, and celery.
⏱️ 10 min - 5
Carefully transfer the roasted chicken feet to a large stockpot.
⏱️ 2 min - 6
Sprinkle the apple cider vinegar over the chicken feet in the pot. Let it sit for 10 minutes; the acidity helps extract collagen and minerals.
⏱️ 10 min - 7
Add the chopped onion, carrots, celery, and peeled garlic cloves to the pot with the chicken feet.
⏱️ 1 min - 8
Pour enough water into the pot to fully cover all the ingredients, ensuring they are submerged by at least 1 inch.
⏱️ 1 min - 9
Bring the pot to a gentle simmer over medium-high heat, then reduce the heat to the lowest setting. Cover the pot and let it simmer low and slow for 24 hours. This long simmer is crucial for breaking down collagen into gelatin and amino acids.
⏱️ 1440 min - 10
After 24 hours, carefully strain the broth using a fine-mesh sieve or cheesecloth, separating the liquid from all solids. Discard the solids.
⏱️ 5 min - 11
Allow the strained broth to cool completely at room temperature, then transfer it to airtight containers and refrigerate. The broth should gelatinize into a jelly-like consistency once fully chilled, indicating successful collagen extraction.
⏱️ 10 min - 12
To serve, scoop the solidified bone broth into a small saucepan. Heat gently over low heat until it melts and is hot.
⏱️ 5 min - 13
Pour the hot bone broth into a mug and season with Himalayan pink salt to taste.
⏱️ 1 min