Chicken Foot Stock
Prepared from chicken feet and no other bones or meat, this stock produces a solid gel. One pound of feet will produce approximately 2 quarts 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.
Servings: 8 cups (2 quarts)
Calories: 17kcal
Ingredients
- 1 lb chicken feet trimmed
- 2 tablespoons chopped ginger
- 1 star anise pods
- 3 medium jalapenos chopped
- 6 cloves garlic smashed
Instructions
- Add all ingredients to your stock pot, and add enough water to cover by 2 inches. Bring to a boil over high heat, and then turn down the heat to medium-low and simmer at least 4 and up to 12 hours. Skim any foam that floats to the top of the broth as it simmers.
- Strain the broth, and serve it right away or pour it into jars and store it in the fridge up to 1 week.
Nutrition
Calories: 17kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 941mg | Potassium: 22mg | Fiber: 1g | Sugar: 2g | Vitamin A: 555IU | Vitamin C: 6.9mg | Calcium: 4mg | Iron: 0.1mg
