Kevin’s Chicken Feet Stock

Kevin’s Chicken Feet Stock


  • 2 pounds chicken feet (20 feet)
  • 2 large carrots peeled and cut in 4 inch pieces
  • 1 large white onion rough cut
  • 2 large celery stalks cut into 4 inch pieces
  • 1 bunch fresh thyme
  • 1 bay leaf
  • salt and pepper to taste

Directions for Feet Preparation:

  1. Bring 4 quarts of water to a boil
  2. Place chicken feet in boiling water for 30 seconds
  3. Place chicken feet in an ice bath
  4. Remove from ice bath and peel the skin off
  5. Remove claws and talon

Directions for Stock

  1. Place prepared chicken feet in a stock pot
  2. Cover with cool water 2 inches above the feet
  3. Add the rest of your ingredients
  4. Bring to boil and reduce to low immediatly. (Keep covered)
  5. Simmer covered for 4 hours
  6. Remover cover and skim off any foam
  7. Leave uncovered and simmer for two more hours (You are now reducing your stock)
  8. Remove from heat and strain through a cheese cloth and store in container at room temp for 1 hour
  9. Move to the refrigerator

When cooled, your stock should have a gel like consistency.



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