How to Make Traditional Chicken Foot Broth for Soup
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 stock.
Servings 2 quarts
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).