Milky Keto Chicken Feet Stock Recipe
While chicken feet is not your typical Keto ingredient, it does make amazing stock (and dim sum)!
With this keto chicken feet stock recipe, you’ll create a gelatinous milky stock that you can use as a base for all your soups and stews.
Or, if you can’t find chicken feet, you can follow this same recipe to create chicken stock or beef bone broth by using a whole chicken or beef bones.
Won’t all these vegetables in the stock add to my carb count?
This chicken stock recipe has plenty of vegetables in it, but these are just used to flavor the stock.
Once you strain them out at the end, you’ll find that there’s pretty much 0 net carbs in this keto
chicken feet stock recipe.
So, please don’t skimp on those vegetables as they are what will make your stock really flavorful and delicious.
Should you remove the fat on top of the stock?
Depending on what you use your stock for, you can choose to remove the fat or not. To drink straight, having a layer of fat floating there can be off-putting and not that tasty. But to add to a stew or soup, it can be great.
If you do want to remove that layer of fat, just refrigerate your stock and then use a spoon to scoop out the fat that congeals on top.
How to Store Keto Chicken Feet Stock?
You can store the stock in glass jars in the fridge (for 1 week) or freeze them (for longer).
After cooling, chicken feet broth will become very gelatinous (and jello-like). So make sure to reheat the broth before drinking.
Take a look at the photo below to see how gelatinous it becomes.
What Recipes To Use Keto Chicken Feet Stock In?
The creamy broth is perfect to use in Keto “noodle” soup recipes (try this recipe next time using milky chicken feet stock).
And for more Keto soup recipes, check out our list here.
There are tons of uses for chicken feet in cooking, just look at all of these.
- Approx. 2 lbs (900 g) chicken feet, cleaned
- 4 thick slices of ginger
- 2 carrots, peeled and roughly chopped
- 1 onions, peeled and roughly chopped
- 3 ribs of celery, roughly chopped
- 4 cloves of garlic, peeled
- Salt and pepper to taste
- Most chicken feet come pre-prepared and cleaned. So all you have to do is place into a large pot of water and bring to the boil.
- I like to toss out that first batch of water so that any scrum or bits on the chicken feet is removed from the stock early on.
- After you refill the pot with fresh water, add in all the vegetables (this really helps to flavor the stock).
- Now, bring the water to a boil and then put the lid on and keep the stock on a low simmer for 6+ hours.
- When it’s done, just pour the stock through a strainer to remove all the vegetables and anything else. That way you’ll end up with a pure stock to use.
- Refrigerate them in glass mason jars or other glass containers. You can also freeze them to keep them for longer.
Nutritional data various dramatically depending on how much of the fat you leave in. If you remove the fat, then there are very few calories left in the stock.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 0 g
- Serving Size: 1 cup
- Calories: 30
- Sugar: 0 g
- Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 6 g