Chicken Feet Bone Broth

chicken feet with bay leaves and water in a white dutch oven on a stove

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.

Course Dinner

Cuisine American

Keyword chicken feet bone broth, chicken feet broth, chicken feet stock

Prep Time 10

Cook Time 6

Total Time 6 10

Servings servings

Calories 244kcal

Author Lisa Bass

Ingredients

1/2 gallon water
2 lbs chicken feet cleaned
Veggie scraps: onions, celery, carrots, etc.
Herbs: parsley, thyme, basil, etc.

Instructions

Stove-Top

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.

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.
Strain off the broth using a fine mesh strainer and store broth in the fridge.

Notes

This will store for up to a week in the refrigerator. Or you can freeze for up to 6 months.

Nutrition