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5 from 1 vote

Chicken Foot Broth

Author Mommypotamus


  • 3 pounds chicken feet (scrubbed thoroughly)
  • 1 yellow onion (chopped)
  • 1 large leek (root tip removed, white and green parts thinly sliced)
  • 4 ribs celery (chopped)
  • 3 carrots (chopped)
  • 1 tbsp whole peppercorns
  • 2 sprigs dried thyme
  • 6 - 8 sprigs flat-leaf parsley
  • 2 bay leaves
  • ΒΌ cup white wine
  • 4 - 6 qts cold water (add more as needed)


  • If necessary, peel away and discard any yellow membrane that adheres to the chicken feet, then chop off the claws. (The process of defeathering chickens often removes that yellow membrane; however, if it remains, it---and the talons---can create off flavors in the broth.)
  • Combine the chicken feet, onion, leek, celery, carrots, peppercorns, thyme, parsley, bay leaves, and wine in a large, heavy stockpot. Cover the chicken feet with the water. Bring to a boil over medium-high heat, then immediately decrease the heat to medium-low, cover, and simmer for 8 to 12 hours, adding water as necessary to keep the feet submerged. From time to time, skim away any scum that might rise to the surface.
  • Strain the broth, discarding the solids, then pour it into jars, cover, and store it in the refrigerator for up to 1 week or freeze it for up to 6 months. With chilling, the broth should gel enough that it must be scooped out of the jar with a spoon. This is normal, and the broth will liquefy once you heat it. A thin layer of yellow fat may harden on the surface of the gelled broth; I recommend discarding this fat, as it doesn't lend itself to cooking.


Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg