asian-inspired chicken foot stock
Recipe type: Side Dish
Cuisine: American
Prepared from chicken feet and no other bones or meat, this stock produces a solid gel. One pound of feet will produce approximately ½ gallon of well-gelled stock. Its aroma is faintly reminiscent of Top Ramen, no joke. Even if you prefer to season your stock with a mild combination of onion, celery and carrot or herbs of your choice, follow the same method as outlined below.
  • 1 lb chicken feet, (Peeled and Talons Removed)
  • 1 2-inch Knob of Ginger
  • 1 Star Anise
  • 3-4 Fresh Cayenne (or other) Chili Peppers
  • 1 bulb garlic, (Peeled)
  • 1 4-inch stalk of Lemon Grass (optional)
  1. Add all ingredients to your stock pot.
  2. Add water to cover.
  3. Simmer for a minimum of 4 hours and up to 12, adding more water as needed or desired.
  4. Skim any scum that rises to the top.
  5. Strain solids from the broth through a fine mesh sieve or cheesecloth.
  6. Bottle and reserve the stock.
  7. Serve in Asian-inspired soups and dishes.
Recipe by Nourished Kitchen at