Homemade Chicken Feet Stock Recipes

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HOMEMADE CHICKEN FEET STOCK



Homemade Chicken Feet Stock image

You'll never realize how bland store-bought stock actually is until you make your own. Turns the simplest soup recipes into gourmet meals. Note: this recipe uses chicken feet in place of bones. The result is a stock that is more rich in flavor than any bone stock I've ever had. But all that collagen from the feet makes the stock a gelatin when cooled below room temp. So don't panic when you open your fridge and find chicken jelly.

Provided by Brian Genest

Time 13h15m

Yield 12

Number Of Ingredients 15

4 lbs chicken feet
2 tablespoons olive oil, or as needed
2 cups chopped white onion
1 cup chopped carrots
½ cup chopped celery
2 cloves garlic, minced
2 quarts water, or as needed
2 medium leeks
⅓ cup coarsely chopped fresh parsley
1 tablespoon whole black peppercorns
4 sprigs fresh thyme
2 sprigs fresh marjoram
2 large bay leaves
1 sprig fresh rosemary
salt to taste

Steps:

  • Bring a large pot of water to a boil over high heat. Add chicken feet and boil for 10 minutes. This will soften them enough that you can chop off the claws from each paw. This opening is where the collagen melts out of which gives the stock its richness. Strain feet through a sieve, chop off claws, and set aside.
  • Pour a layer of olive oil in the same pot and heat over medium-low heat. Add onion, carrots, and celery and cook until softened and fragrant, about 5 minutes. Add garlic and saute an additional 30 seconds. Add feet back to the pot and fill with water until about 2 inches of water stand above the highest feet in the pot.
  • Discard dark green portions of the leeks or set aside for another use. Slice up the light green portions; each stalk should yield 7 to 8 slices. Add to the pot.
  • Combine parsley, peppercorns, thyme, marjoram, bay leaves, and rosemary on top of a piece of cheesecloth. Tie cheesecloth up with twine into a spice bag, leaving a long string. Tie the end of the string to a pot handle (for easy retrieval later) and drop spice bag into the pot.
  • Increase heat to high and bring stock to a rolling boil. Reduce temperature to low and simmer, without stirring, for about 8 hours, adding more water if level becomes too low.
  • After 8 hours (or the next morning), drain the stock through a colander into another pot to remove large solids. Clean the first pot. Lay a piece of cheesecloth over a fine mesh strainer. Pour the stock through this setup and into the clean pot to remove any fine particles. Cool to room temperature.
  • Cover and move to refrigerator to cool completely, 3 to 4 hours. Remove the layer of fat that will congeal on top of the stock with a slotted spoon. Taste and adjust salt level. Use within a few days or freeze.

Nutrition Facts : Calories 47.7 calories, Carbohydrate 6.4 g, Fat 2.4 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 0.3 g, Sodium 21.4 mg, Sugar 2.3 g

CHICKEN FEET STOCK



Chicken Feet Stock image

This is a rich, velvety, gelatinous chicken stock that is much healthier and better tasting than any you can buy! This yields 7 quarts of stock which can be canned or frozen.

Provided by Teri Scott

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes     Chicken Stock Recipes

Time P1DT15m

Yield 28

Number Of Ingredients 12

8 pounds chicken feet
2 medium rotisserie chicken carcasses
8 carrots, chopped
8 stalks celery, chopped
2 medium onions, halved and skins left on
1 bunch fresh thyme
2 teaspoons garlic powder
2 teaspoons salt
1 tablespoon whole black peppercorns
2 teaspoons ground black pepper
2 large bay leaves
water to cover

Steps:

  • Combine chicken feet, chicken carcasses, carrots, celery, onions, thyme, garlic powder, salt, peppercorns, pepper, and bay leaves in a 12-quart stockpot. Cover with water. Bring to a boil over high heat, reduce to a simmer, and simmer for 24 hours. Add some water if necessary. Stir occasionally.
  • Strain through a colander lined with cheesecloth.

Nutrition Facts : Calories 14.6 calories, Carbohydrate 3.3 g, Fat 0.1 g, Fiber 1 g, Protein 0.4 g, Sodium 188 mg, Sugar 1.4 g

CHICKEN STOCK



Chicken Stock image

Provided by Ina Garten

Time 4h20m

Yield 6 quarts

Number Of Ingredients 11

3 (5-pound) roasting chickens
3 large yellow onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 stalks celery with leaves, cut into thirds
4 parsnips, unpeeled and cut in half, optional
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Steps:

  • Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.

HOMEMADE CHICKEN BROTH



Homemade Chicken Broth image

Wondering how to make chicken broth at home? Learn here! Rich in chicken flavor, this traditional broth is lightly seasoned with herbs. Besides making wonderful chicken soups, this chicken stock recipe can be used in casseroles, rice dishes and other recipes that call for chicken broth. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 2h40m

Yield about 6 cups.

Number Of Ingredients 9

2-1/2 pounds bony chicken pieces (legs, wings, necks or back bones)
2 celery ribs with leaves, cut into chunks
2 medium carrots, cut into chunks
2 medium onions, quartered
2 bay leaves
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 to 10 whole peppercorns
2 quarts cold water

Steps:

  • Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a boil; reduce heat until mixture is just at a simmer. Simmer, uncovered, for 3-4 hours, skimming foam as necessary. , Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.

Nutrition Facts : Calories 245 calories, Fat 14g fat (4g saturated fat), Cholesterol 61mg cholesterol, Sodium 80mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.

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