Chicken Feet Stock
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.
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
Instructions
- 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.