Chicken Feet Stock
Chicken Feet Stock yields a deeply gelatinous, full-bodied broth with a silky mouthfeel and savory aroma from long-simmered feet, roasted carcasses, and classic aromatics. It’s the kind of stock that sets into a rich gel when chilled, perfect for soups, sauces, and braises where body and depth matter. Serve it as the backbone of comforting meals or freeze for future cooking projects.
- Prep10 mins
- Cook5 mins
- Serves28
- DifficultyMedium
- 1
Place the chicken feet, chicken carcasses, carrots, celery, onions, thyme, garlic powder, salt, peppercorns, pepper, and bay leaves in a 12-quart stockpot. Cover them with water. Bring to a boil over high heat, lower to a simmer, and simmer for 24 hours. Add water if needed. Stir from time to time.
- 2
Strain through a colander lined with cheesecloth.
- Calories 331.33 kcal Moderate
- Protein 38.96 g Good Source
- Carbs 13.13 g Moderate
- Total Fat 14.64 g Moderate
- Saturated Fat 4.79 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 86.22 mg High
- Sodium 906.33 mg High
- Fiber 5.1 g Moderate
- Sugar 5.31 g Moderate
- Added Sugar 0.35 g Low Source
- Calcium 296.53 mg Good Source
- Iron 2.99 mg Moderate
- Potassium 479.84 mg Moderate
- Vitamin A 16.19 mcg_rae Low Source
- Vitamin C 5.6 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Celery