Chicken Foot Stock

Chicken feet, despite their unconventional nature, have become a prized ingredient for broth makers seeking to unlock the full potential of their culinary creations. Unlike the neatly packaged boneless, skinless chicken breasts found in grocery stores, chicken feet possess a distinct animalistic quality that may initially evoke feelings of hesitation or even squeamishness. However, for those willing to transcend the initial “ick factor,” the rewards are well worth the adventure.

By following these steps, you’ll have a delicious chicken feet stock that can enhance the flavor of your culinary creations. Whether you use it immediately or store it for later, this rich and gelatinous stock will bring depth and complexity to your dishes, elevating them to new heights of taste and satisfaction.

INGREDIENTS:

• 3 pounds prepared chicken feet
• ¼ cup white wine
• 4–6 quarts cold water

SERVING: About 4 quarts

PREPARATION TIME: 8 to 12 hours 

HOW TO PREPARE CHICKEN FEET:

• You can find chicken feet at many ethnic grocers, health food stores, and farmers’ markets.
• Request chicken feet ahead of time from the rancher if buying from a farm stand.
• Chicken feet are usually already prepared when purchased, but if not, follow these steps to prepare them at home.
• The chicken feet have a thin, papery yellow membrane that should be removed.
• Freezing the feet first makes it easier to remove the membrane.
• Bring a pot of water to a rolling boil over high heat.
• Prepare an ice bath by filling a large mixing bowl halfway with cold water and adding a few cupfuls of ice.
• Drop one chicken foot at a time into the boiling water, leaving it for a second or two, then transfer it to the ice bath using tongs.
• Repeat the process until all the chicken feet are in the ice bath.
• The membrane on the chicken feet will loosen in the ice water, making it easier to remove.
• Take the chicken feet out of the ice water and gently pull away the membrane from each foot, discarding it.
• Place each foot on a sturdy cutting board and use a sharp knife to chop off each talon at the first joint.
• Removing the membranes and talons helps maintain a clearer broth.
• Once the membranes and talons are removed, the chicken feet are ready to be added to the stockpot.

INSTRUCTIONS:

1. Place the chicken feet into a heavy stockpot.
2. Pour in the white wine and add enough cold water to cover the chicken feet by 1 inch (about 4–6 quarts).
3. Cover the pot and bring it to a boil over medium-high heat.
4. Immediately turn down the heat to medium-low to maintain a bare simmer.
5. Let the feet simmer, uncovered, for at least 8 and up to 12 hours, adding water as necessary to keep the feet submerged.
6. Skim off any foam that appears on the surface of the broth and discard it.
7. Strain the broth through a fine-mesh sieve, removing the spent feet as they won’t be needed anymore.
8. Use the stock right away or transfer it into four 1-quart sized jars, sealing their lids tightly.
9. Alternatively, you can freeze the stock for up to 6 months. If using glass jars, ensure there is plenty of headspace.
10. When refrigerated or frozen, a thin layer of yellow fat may rise to the surface and harden. Before cooking with the stock, spoon off and discard the fat. It should be noted that the fat rendered from chicken feet doesn’t have many other uses in the kitchen compared to fat from bone broths and other stocks.