Homemade Chicken Feet Stock Recipes

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CHICKEN FEET STOCK



Chicken Feet Stock image

This is a rich, velvety, gelatinous chicken stock that is much healthier and better tasting than any you can buy! This yields 7 quarts of stock which can be canned or frozen.

Provided by Teri Scott

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes     Chicken Stock Recipes

Time P1DT15m

Yield 28

Number Of Ingredients 12

8 pounds chicken feet
2 medium rotisserie chicken carcasses
8 carrots, chopped
8 stalks celery, chopped
2 medium onions, halved and skins left on
1 bunch fresh thyme
2 teaspoons garlic powder
2 teaspoons salt
1 tablespoon whole black peppercorns
2 teaspoons ground black pepper
2 large bay leaves
water to cover

Steps:

  • Combine chicken feet, chicken carcasses, carrots, celery, onions, thyme, garlic powder, salt, peppercorns, pepper, and bay leaves in a 12-quart stockpot. Cover with water. Bring to a boil over high heat, reduce to a simmer, and simmer for 24 hours. Add some water if necessary. Stir occasionally.
  • Strain through a colander lined with cheesecloth.

Nutrition Facts : Calories 14.6 calories, Carbohydrate 3.3 g, Fat 0.1 g, Fiber 1 g, Protein 0.4 g, Sodium 188 mg, Sugar 1.4 g

HOMEMADE CHICKEN FEET STOCK



Homemade Chicken Feet Stock image

You'll never realize how bland store-bought stock actually is until you make your own. Turns the simplest soup recipes into gourmet meals. Note: this recipe uses chicken feet in place of bones. The result is a stock that is more rich in flavor than any bone stock I've ever had. But all that collagen from the feet makes the stock a gelatin when cooled below room temp. So don't panic when you open your fridge and find chicken jelly.

Provided by Brian Genest

Time 13h15m

Yield 12

Number Of Ingredients 15

4 lbs chicken feet
2 tablespoons olive oil, or as needed
2 cups chopped white onion
1 cup chopped carrots
½ cup chopped celery
2 cloves garlic, minced
2 quarts water, or as needed
2 medium leeks
⅓ cup coarsely chopped fresh parsley
1 tablespoon whole black peppercorns
4 sprigs fresh thyme
2 sprigs fresh marjoram
2 large bay leaves
1 sprig fresh rosemary
salt to taste

Steps:

  • Bring a large pot of water to a boil over high heat. Add chicken feet and boil for 10 minutes. This will soften them enough that you can chop off the claws from each paw. This opening is where the collagen melts out of which gives the stock its richness. Strain feet through a sieve, chop off claws, and set aside.
  • Pour a layer of olive oil in the same pot and heat over medium-low heat. Add onion, carrots, and celery and cook until softened and fragrant, about 5 minutes. Add garlic and saute an additional 30 seconds. Add feet back to the pot and fill with water until about 2 inches of water stand above the highest feet in the pot.
  • Discard dark green portions of the leeks or set aside for another use. Slice up the light green portions; each stalk should yield 7 to 8 slices. Add to the pot.
  • Combine parsley, peppercorns, thyme, marjoram, bay leaves, and rosemary on top of a piece of cheesecloth. Tie cheesecloth up with twine into a spice bag, leaving a long string. Tie the end of the string to a pot handle (for easy retrieval later) and drop spice bag into the pot.
  • Increase heat to high and bring stock to a rolling boil. Reduce temperature to low and simmer, without stirring, for about 8 hours, adding more water if level becomes too low.
  • After 8 hours (or the next morning), drain the stock through a colander into another pot to remove large solids. Clean the first pot. Lay a piece of cheesecloth over a fine mesh strainer. Pour the stock through this setup and into the clean pot to remove any fine particles. Cool to room temperature.
  • Cover and move to refrigerator to cool completely, 3 to 4 hours. Remove the layer of fat that will congeal on top of the stock with a slotted spoon. Taste and adjust salt level. Use within a few days or freeze.

Nutrition Facts : Calories 47.7 calories, Carbohydrate 6.4 g, Fat 2.4 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 0.3 g, Sodium 21.4 mg, Sugar 2.3 g

CHICKEN STOCK



Chicken Stock image

This recipe for an intense, lovely chicken stock is full of deep flavors and provides a perfect base for soup. Feel free to use leftover bones from roast chicken, but at least half of the bones should be raw. Ask your butcher for feet, heads and wings, which are all high in gelatin and will lend body to the stock. Once cooled, freeze the stock in old 32-ounce yogurt containers, which have the added benefit of being premeasured.

Provided by Samin Nosrat

Time 9h

Yield About 6 quarts

Number Of Ingredients 10

4 pounds raw chicken bones
6 quarts water
2 onions, unpeeled, quartered
2 carrots, peeled and halved crosswise
2 celery stalks, halved crosswise
1 teaspoon black peppercorns
2 bay leaves
4 thyme sprigs
5 parsley sprigs (or 10 stems)
1 tablespoon white-wine vinegar

Steps:

  • Put everything but the vinegar in a large stockpot. Bring the stock to a boil over high heat, then turn down to a simmer.
  • Skim off any foam that rises to the surface. Add the vinegar. (It helps draw out nutrients and minerals from the bones into the stock.)
  • Simmer the stock for 6 to 8 hours, covered, keeping an eye on it to make sure it stays at a simmer.
  • Strain the stock through a fine-meshed sieve. Let cool.
  • Scrape the fat that rises to the top. (Save it in the fridge or freezer for matzoh ball soup.) Refrigerate for up to 5 days, or freeze for up to 3 months.

Nutrition Facts : @context http, Calories 2, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 0 grams

DELICIOUS CHICKEN FEET



Delicious Chicken Feet image

This is an adopted recipe that grabbed my heart. Chicken feet can be found in most Asian markets for less than 50 cents a pound. They work very well in stock too.

Provided by riffraff

Categories     Chicken

Time 1h35m

Yield 1 batch

Number Of Ingredients 11

12 chicken feet, declawed and skinned
3 tablespoons dark soy sauce
2 tablespoons rice wine
3 slices ginger
3 green onions
1 tablespoon barbecue sauce
1 teaspoon sugar
star anise
1 piece orange rind
1/4 teaspoon pepper
1 pint water

Steps:

  • Combine all ingredients and simmer for 1 1/2 hours.

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