Chicken Feet Stock

5.0

(3)

3 Reviews

3 Photos

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.

Submitted by Teri Scott

Published on April 2, 2016

3

Prep Time:

10 mins

Cook Time:

1 day 5 mins

Total Time:

1 day 15 mins

Servings:

28

Yield:

7 quarts

Jump to Nutrition Facts

Ingredients

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

Directions

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 (per serving)

15	Calories
0g	Fat
3g	Carbs
0g	Protein

Nutrition Facts
Servings Per Recipe 28
Calories 15
% Daily Value *
Total Fat 0g	0%
Sodium 188mg	8%
Total Carbohydrate 3g	1%
Dietary Fiber 1g	4%
Total Sugars 1g
Protein 0g	1%
Vitamin C 2mg	2%
Calcium 20mg	2%
Iron 0mg	1%
Potassium 106mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love

Add to collections

New Collection