Yield: 1/2 gallon

Chicken Feet Bone Broth

chicken feet with bay leaves and water in a white dutch oven on a stove

Learn how to make the most delicious chicken feet bone broth. This broth is full of collagen and gelatin, making not only a tasty broth, but a highly nutritious one.

Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes

Ingredients

  • 1/2 gallon of water
  • 2 lbs Chicken feet - cleaned
  • Veggie scraps -onions, celery, carrots, etc.
  • Herbs- parsley, thyme, basil, etc.

Instructions

Stove-Top

  1. In a large stock pot or dutch oven, place chicken feet, water, onions, carrots, celery, peppercorns, and any herbs you want to add. Turn the heat to medium and bring to a simmer.
  2. Cover with a lid and turn down to low. It should still be simmering
  3. Allow the broth to simmer for 6-8 or more hours.
  4. Strain with a fine mesh strainer into jars and store in the fridge.

Instant Pot

  1. Place the chicken feet into the Instant Pot and pour over water.
  2. Add lid and set to seal.
  3. Set to low pressure for 240 minutes.
  4. Once the time is up, set it again for 240 minutes.
  5. When it is done cooking, you can either allow it to naturally release or flip the valve to venting.
  6. Strain off the broth using a fine mesh strainer and store broth in the fridge.

Notes

This will store for up to a week in the refrigerator. Or you can freeze for up to 6 months.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 260Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 95mgSodium: 98mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 23g