- 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