Learn how to make the most delicious chicken feet bone broth. This broth is full of collagen and gelatin, making not only a tasty broth, but a highly nutritious one.
Whenever we order chickens from our local farm, we always order chicken feet. After the farmers butcher chickens, they are always left with a lot of chicken feet, and you can usually buy them for really cheap.
They aren’t something really high in demand (I can’t imagine why), so they are inexpensive. I know what you’re thinking…why would someone buy chicken feet? It makes the most gelatinous chicken broth ever.
You may be worried about the taste, but I can assure you that it takes like normal broth. So while it may seem very unappealing, I promise it’s delicious. It’s one of those things that probably sounds gross, because it’s just something we are not used to consuming as Americans.
It is also a great way to sustainably eat. Nose to tail. If people aren’t buying chicken feet, they just end up in the trash.
In all honesty, they are a pretty popular food in other cultures. So let’s bring it back here in the states.
This chicken feet broth is so rich and flavorful that it makes the perfect base for your favorite soup recipes.
Chicken Feet Stock Making Tips:
- You do not need to peel the chicken feet – this is totally based off of preference.
- I like to order chicken feet when I order chickens from our farm. If you order them locally, you may get a better price than other places.
- If you are having someone butcher your chickens, make sure you ask them to save the feet and any other organ meats. Most butchers will just throw them away otherwise.
- To add more richness to the broth, you can add a variety of herbs. Throw in some parsley, basil, sage, or oregano.
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Chicken Feet Soup Benefits
- Helps skin and hair. Since it contains a lot of collagen, it can help with strong nails, hair, and help with the elasticity of skin.
- Can help treat leaky gut. Collagen is very soothing to the stomach lining and can help tighten the junctions which can help treat leaky gut.
- Hydration is a great benefit.
- Includes minerals like calcium and phosphorus.
- Folate: 15% of the daily value. Folate can help prevent birth defects during pregnancy.
- Joint health: Some studies have shown that collagen can help with joint function and pain.
- Improves blood sugar levels
- Can improve digestive issues (source)
Is chicken foot bone broth healthy?
Yes. Broth made from chicken feet is high in protein, mostly from collagen, and also contains folate. Collagen has many health benefits, including blood sugar control, heart health, helping to reduce fine lines and skin appearance, reduce joint pain and more. (source)
Do you have to peel chicken feet for bone broth?
No. When you order chicken feet, it may or may not come with the skin already removed. If it doesn’t, it is no big deal, just make sure they are clean before turning it into stock.
Why are chicken feet good for broth?
Because they are rich in collagen. When cooked long enough, the collagen is released, turning into gelatin. So after the broth is cooled, you will get the thickest, most gelatinous broth. Collagen is beneficial for skin, joints, hair, gut health, and more.
Can you get collagen from chicken feet?
Yes. The long slow cooking process brings out the collagen in the chicken feet.
Where to buy chicken feet from:
- Check local farms in the area
- Fed From The Farm
- Azure Standard sells chicken paws. Chicken paws are mostly just the foot of the chicken and not much of the legs.
- Primal Pastures
- Grass Roots
Tools you may need:
Measuring cup (I just use a 1/2 gallon mason jar)
Chicken feet: They should be cleaned before use. Usually they are when you purchase them from a company. If you are butchering them yourself, then you will want to make sure they are cleaned and pre boiled.
Water: Preferably filtered. I use a Berkey
Salt: Sea salt
Onion, celery and carrots: Also known as aromatics (including herbs), this enhances the flavor of the broth.
Herbs: I love adding parsley, thyme, oregano, sage, and peppercorns
How To Make Chicken Feet Bone Broth
On The Stove
In a large stock pot or dutch oven, place chicken feet, water, onions, carrots, celery, peppercorns, and any herbs you want to add. Turn the heat to medium and bring to a simmer.
Cover with a lid and turn down to low. It should still be simmering.
Allow the broth to simmer for 6-8 or more hours.
Strain with a fine mesh strainer into jars and store in the fridge.
How To Make Chicken Feet Broth In The Instant Pot:
Place the chicken feet into the Instant Pot and pour over water.
Add lid and set to seal.
Set to low pressure for 240 minutes.
Once the time is up, set it again for 240 minutes.
When it is done cooking, you can either allow it to naturally release or flip the valve to venting. Many times if it’s at night and I just don’t want to deal with it, I will set it to warm for 10 hours.
Strain off the broth using a fine mesh strainer and store broth in the fridge.
Slow Cooker Directions:
Add chicken feet, water, any veggie scraps and herbs to the slow cooker.
Cover with lid and place on low for 18-24 hours.
Strain and store in the fridge.
How To Store Chicken Feet Broth
Store in an air-tight container. I like to just use a mason jar with a lid. It will keep in the fridge for up to 4 days.
To Freeze: Add to a freezer safe food storage bag and lay flat to freeze. Alternatively, poor into a mason jar, leaving a few inches of headspace at the top. This is so there is room in the jar for the broth to expand and protecting the glass from breaking. Store for up to 3 months.
Find More Of My Favorite Soups
- Easy Zuppa Toscana Soup
- Split Pea Soup
- Tomato Soup From Scratch
- Homemade Creamy Chicken And Gnocchi Soup
- Chicken Marsala Soup
- Sausage Sauerkraut Soup
If you try this recipe and love it, I would love if you gave it 5 stars! Thank you! Tag me on Instagram @farmhouseonboone.
- 1/2 gallon of water
- 2 lbs Chicken feet - cleaned
- Veggie scraps -onions, celery, carrots, etc.
- Herbs- parsley, thyme, basil, etc.
- In a large stock pot or dutch oven, place chicken feet, water, onions, carrots, celery, peppercorns, and any herbs you want to add. Turn the heat to medium and bring to a simmer.
- Cover with a lid and turn down to low. It should still be simmering
- Allow the broth to simmer for 6-8 or more hours.
- Strain with a fine mesh strainer into jars and store in the fridge.
- Place the chicken feet into the Instant Pot and pour over water.
- Add lid and set to seal.
- Set to low pressure for 240 minutes.
- Once the time is up, set it again for 240 minutes.
- When it is done cooking, you can either allow it to naturally release or flip the valve to venting.
- Strain off the broth using a fine mesh strainer and store broth in the fridge.
This will store for up to a week in the refrigerator. Or you can freeze for up to 6 months.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 260Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 95mgSodium: 98mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 23g