Chicken Feet Bone Broth - Simmer chicken feet and chicken backs with carrots, garlic, onion, and seasoning for hours to extract all the nutrients and flavor to make the best homemade bone broth recipe!
This chicken feet recipe makes the most delicious and nutritious bone broth. Just like my Instant Pot bone broth and Instant Pot beef bone broth, this chicken feet bone broth is rich and flavorful and full of collagen and gelatin, which is so good for your health!
Replace your afternoon cup of tea with a cup of hot chicken feet bone broth or use it to make roasted butternut squash soup and chicken stew with zucchini throughout the cold season!
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Why You’ll Love This Chicken Bone Broth Recipe
- Tons of flavor. We roast the chicken feet with veggies and aromatics for incredible flavor.
- Healthy. Helps to promote detoxification, builds healthy bones, skin, teeth, and hair. Contains electrolytes, potassium, protein, and so much more.
- Budget-friendly. Using the entire chicken is a great way to reduce waste. Since most chicken feet end up in the garbage, butchers will sell them for cheap!
- Easy to make. Once everything is boiled and roasted, the stove does the rest of the work.
Cooking Tips
- Did you know that chicken feet are considered a delicacy in various parts of the world? Here in the States, it’s part of the chicken that usually gets thrown out after butchering, so they’re a cheaper part to buy!
- The seasoning I use in my broth is my personal preference. You can throw in whatever seasonings you like. If cayenne isn’t your thing, you can omit the spice. You can also use other herbs like sage or parsley.
- When the broth is hot it will be very thin. Not to worry, it’ll thicken up in the fridge.
- You can peel the chicken feet if you want, but I don’t. I will only do it if I see any yellow skin.
- The longer you let the broth simmer the better. If you’re short on time, a few hours will do, however the longer it simmers, the more time it has to extract all the benefits.
Ingredients for Bone Broth Recipe with Chicken Feet
- Chicken parts: I use both chicken backs and chicken feet for this recipe. Chicken backs are what is left after you take off the wings, drumsticks, thighs, etc. It’s basically any carcass that has usable meat left!
- Mirepoix: Throw in a whole garlic bulb cut in half, a large onion cut in half or quarters, and carrots cut in half lengthwise. Since we’re using these for flavor only, there’s no need to peel any of it.
- Seasoning: Bay leaves, turmeric, cayenne pepper, peppercorns, salt, and pepper to taste.
- Avocado oil: To spray everything before roasting.
How to Make Bone Broth With Chicken Feet
Step 1: Add all of the chicken pieces to a large pot and cover with water.
Step 2: Bring the water to a gentle boil, then reduce to simmer for about 7-10 minutes. This helps to get rid of any impurities.
Step 3: Use a spoon to remove any foam or scum from the surface of the water.
Step 4: Transfer the chicken feet and backs to a prepared parchment lined backing sheet along with the garlic, onion, and carrot.
Step 5: Spray everything with oil and season with salt and pepper. Roast in a preheated 400-degree oven for 30-40 minutes until deliciously colored.
Step 6: Toss all of the contents of the pan into a clean large pot. Use filtered water to fill the pot just far enough to cover the chicken.
Step 7: Season with turmeric, cayenne, pepper, peppercorn, salt, and bay leaves. Bring to a gentle boil and reduce to simmer on low heat for a minimum of 2 hours, up to 12 hours. If using a slow cooker you can do this for up to 18 hours!
Step 8: Once done, allow it to cool, and strain the broth into clean, mason jars and enjoy!
Storage Suggestions
This bone broth can be kept refrigerated in an airtight container for up to a week. If you want to freeze some of it, be sure to transfer it to a freezer safe container. Keep frozen for up to 3 months. If you have a deep freezer, it’ll last for up to 6 months!
Recipe FAQs
There’s no need to trim the nails. As long as they’re cleaned beforehand, that’s all that matters.
The claws are literally just the part of the foot where you’ll find the toes. Chicken feet, on the other hand, contain a part of the leg.
Some butchers will peel their chicken feet and some won’t. It’s up to you whether you want to or not, however if the skin is yellow, then yes, go ahead and remove the skin.
Typically your local farmers and butchers will have chicken feet to sell.
More Ways to Use Chicken Bone Broth
- One Pot Chicken Alfredo Pasta
- Chicken Liver with Bacon and Mushrooms
- Creamy Oven Baked Chicken Thighs
- Meatball Soup with Chicken and Rice
- Creamy Tomato Bisque
When YOU make this Chicken Feet Recipe please tag us @munchkintimeblog on Instagram, we would LOVE to see your creation!
If you tried this bone broth recipe with chicken feet or any other recipe on my website, please leave a * star rating and let me know how it went in the comments below. Thanks for visiting! 😀
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📖 Recipe
Chicken Feet Bone Broth Recipe
Equipment
Ingredients
- 2.5 lb chicken backs about 2-3 chicken backs
- 1 lb chicken feet about 10 chicken feet
- 1 whole garlic washed with peel on and cut in half
- 1 large onion washed with peel on and cut in half or 4 into pieces
- 2 medium carrots washed with peel on and cut in half lengthwise
- 2 bay leaves
- 1 teaspoon turmeric or to taste
- ¼ teaspoon cayenne pepper or to taste
- 2 teaspoons peppercorns
- sea salt & pepper to taste
- avocado oil spray
- 10-12 cups water filtered
Instructions
Boing Chicken Feet and Backs to Remove Impurities
- Preheat the oven to 400F and line baking sheet with parchment paper. Place chicken feet and backs into a large pot and feel it up with water and bring it to a gentle boil. Once the water starts boiling reduce the heat to simmer, simmer uncovered for 7-10 min, removing foam from the top of the water.
How to Make Chicken Bone Broth Using Chicken Feet
- After remove chicken feet and backs from the pot onto a baking sheet lined with parchment paper. Add sliced garlic, onion and carrot. Spray with oil and season with salt and pepper to taste. Bake for 30-40 min or until delicious roasted color.
- After roasting, place everything into a large pot and fill it up with filtered water enough to cover the chicken, add seasonings: turmeric, cayenne pepper, peppercorns, sea salt and bay leaves.
- Bring it to a gentle boil, cover and simmer on very low heat for 2-12 hours or cook in a slow cooker for 12-18 hours. Let cool and enjoy by drinking it, cooking a soup or freezing it for later.
Notes
- Flavor Variations: You can adjust the flavor by adding herbs like parsley, dill, or thyme.
- Adding more feet: If you want even more collagen, you can add extra chicken feet. The broth will get more gelatinous the more feet you use.
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