Chicken feet broth
Recipe type: broths and stocks
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 3 lbs chicken feet, scrubbed very well
  • 1 big onion, chopped
  • 1 large leek, cleaned and thinly sliced
  • 4 ribs celery, chopped
  • 3 carrots, chopped
  • 1 Tb whole peppercorns
  • 1 handful of parsley, chopped
  • 2 bay leaves
  • ½ cup white wine
  • Cold water to cover all the above
  1. First, prepare the feet: if there is a yellow skin still attached, boil for 5 minutes, and peel the skin off. Chop off toenails with big knife (use care!) or pruners.
  2. Combine feet and all other ingredients, covering entire mess with water, and bring to a boil.
  3. Immediately decrease the heat to medium-low, cover, and simmer for 8 to 12 hours, adding water as necessary to keep the feet immersed. Skim away any scum that might rise to the top. Give that to your dog. It would add an off-taste to your broth, but your dog will love it. Speaking from experience. My dog's, not mine. :)
  4. Strain the broth, discarding the solid stuff, and pour into freezer containers and freeze for up to 6 months, if you don't use it right away. (Discard the layer of yellow fat that hardens on the surface of the broth.)
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