Chicken feet soup broth is a richly delicious soup base with so many health benefits! Add depth of flavor and nutrition to your soup recipes with this traditional homemade chicken foot soup stock.
Chicken Feet….Isn’t That Gross??
As someone who grew up in this modern era of pre-packaged food, I first thought the concept of consuming chicken feet sounded strange and a little…dirty. My understanding of chicken feet changed when I first butchered and processed my own meat birds! When processing a chicken you actually remove an outer layer of thick skin that covers every part of the foot, including the nails or “claws”. So you don’t actually use the skin that was directly touching poop, bacteria, mold and other nastiness the bird may have walked through. That being said, still make sure to thoroughly clean and ensure the chicken feet were processed correctly before consuming.
Why Chicken Feet Make an Amazing Broth
The feet are a part of the chicken that have a high collagen content because they are made up of primarily cartilage, skin, bones, and tendons. This means that broth made from chicken feet is deliciously gelatinous and highly nutritious!
Health Benefits of Chicken Foot Stock
Collagen– collagen is rich in amino acids that can help promote gut health, skin health, bone health, and joint health. (Source)
Glycine and arginine in collagen have anti-inflammatory properties that can help with overall health. (Source)
Minerals– Chicken feet contain minerals such as calcium, phosphorus, potassium, zinc, selenium, and more! (Source)
Vitamins– chicken feet are rich in vitamins like folate, vitamin A, and B12. (Source)
Immune health– there’s a reason soup has traditionally been the go-to meal for those who are under the weather. The immune system is highly dependent on amino acids to function properly, which bone broth like chicken foot stock is so rich in!
What Kind of Soup to Make with Chicken Foot Broth?
You can use chicken foot broth to make any soup recipe that calls for chicken broth. This goes far beyond just chicken soup, as chicken broth is used in many dishes! A great option for the cold season is this warming winter squash soup. Another great way to use chicken broth is in place of water when making rice! This adds flavor and nutrition to basic rice or rice dishes.
How to Store Chicken Foot Broth
You can store this stock in an airtight container in the refrigerator for up to a week, or in the freezer for up to 6 months.
How to Freeze Broth in Jars
The best way to freeze broth in glass jars is to first make sure to buy high quality jars such as the Mason or Ball brand.
Next, make sure the soup is not too hot when pouring into the jar, or preheat the jar with hot water to prevent cracking. Make sure to leave about 3 inches of room at the top if the jar.
Next, place jars of stock in the freezer without a lid. This will allow the liquid to expand when freezing, without pressure building and breaking the glass. Once fully frozen (or the next day), secure the top with a lid.
How to Make Traditional Chicken Foot Broth for Soup
Clean chicken feet thoroughly with filtered water, ensuring the feet were processed correctly and removing any remaining outer skin if needed.
Place chicken feet in the bottom of a soup pot, slow cooker, or instant pot.
Add peppercorns, bay leaves, celery seed, salt, and other optional fresh herbs to pot.
Add filtered water to pot.
Instant Pot or Slow Cooker Instructions:
For Instant pot select “Slow Cook” option.
Cook for 24 hours on low heat, or 12 hours on high heat. (For Instant Pot, keep pressure valve open).
If using the high heat option, you will need to monitor the liquid level and add more water as needed. Different appliances may cook at varying temperatures, make sure to maintain the same liquid level.
Turn off instant pot or slow cooker and allow broth to come to room temperature.
Strain broth through a fine mesh sieve into a large bowl.
Store in an airtight container in the refrigerator or freeze in glass jars (see broth freezing instructions above).
Stove Top Instructions:
Bring to a rolling boil, then reduce to moderate heat and let simmer for about 12 hours. Maintain the same liquid level by ensuring there is enough water, adding more as needed.
Turn off stovetop and allow broth to come to room temperature.
Strain broth through a fine mesh sieve into a large bowl.
Store in an airtight container in the refrigerator or freeze in glass jars (see broth freezing instructions above).
See this recipe featured in the video below!
How to Make Traditional Chicken Foot Broth for Soup
Equipment
- 1 large pot, instant pot, or slow cooker
- 1 large fine mesh sieve
- 1 Large Bowl
- large jars or other glass containers for storing
Ingredients
- 1 lb chicken feet (about 10-15 feet)
- 4 bay leaves
- 8 whole peppercorns
- 1/4 tsp celery seed
- 10 cups filtered water
- 2 tsp salt
Instructions
- Clean chicken feet thoroughly with filtered water, ensuring the feet were processed correctly and removing any remaining outer skin if needed.
- Place chicken feet in the bottom of a soup pot, slow cooker, or instant pot.
- Add peppercorns, bay leaves, celery seed, salt, and other optional fresh herbs to pot.
- Add filtered water.
Instant Pot or Slow Cooker Instructions: (For Instant pot select "Slow Cook" option.)
- Cook for 24 hours on low heat, or 12 hours on high heat. (For instant pot, keep pressure valve open). If using the high heat option, you will need to monitor the liquid level and add more water as needed. Different appliances may cook at varying temperatures, make sure to maintain the same liquid level.
- Turn off instant pot or slow cooker and allow broth to come to room temperature.
- Strain broth through a fine mesh sieve into a large bowl.
- Store in an airtight container in the refrigerator or freeze in glass jars (see broth freezing instructions above).
Stove Top Instructions:
- Bring to a rolling boil, then reduce to moderate heat and let simmer for about 12 hours. Maintain the same liquid level by ensuring there is enough water, adding more as needed.
- Turn off stovetop and allow broth to come to room temperature.
- Strain broth through a fine mesh sieve into a large bowl.
- Store in an airtight container in the refrigerator or freeze in glass jars (see broth freezing instructions above).
