"Yes, chicken feet! While they aren't pretty to look at, chicken feet are full of amino acids, collagen, and most importantly, flavor. Chicken feet make the best broth and you can often get them very cheaply from butchers and ranchers. Don’t discount this hidden gem."
- 3 lbs. chicken feet, scrubbed
- 1 yellow onion, chopped
- 1 large leek, root removed, white and green parts minced.
- 4 celery stalks, chopped
- 3 carrots, chopped
- 1 tbsp. whole, black peppercorns
- 2 sprigs thyme
- 6 to 8 sprigs of flat-leaf parsley
- 2 bay leaves
- 1/4 c. white wine
- 4 to 6 qts. cold water, add more if needed
Sometimes the yellow membrane is removed from the feet during processing, but if any remains, peel it off and then chop off the claws. This membrane and the claws will make the broth taste odd if they are not removed.
Combine the chicken feet, onion, leek, celery, peppercorns, thyme, parsley, bay leaves, and wine in a large stockpot. Cover chicken feet with with cold water. Boil over medium to high heat, then immediately decrease heat. Simmer for 8 to 12 hours and add water as necessary so the feet stay covered. Also, occasionally skim any scum that can rise to the surface.
Strain the broth and discard solids. Pour the broth into jars, cover it, then store in a refrigerator for up to a week or a freezer for up to 6 months. When chilled, the broth should congeal to the point that it can be scooped out with a spoon. Once you heat it, the broth will liquefy again. Discard any yellow fat that may harden on the surface. This fat does not lend itself to cooking.