Chicken Feet Broth

October 13, 2020 • 0 comments

I think every single freaky witch with a cauldron had chicken feet in her recipe. I can fold a fitted sheet pretty well so maybe I am qualified? (Any Monty Python fans out there? Anyone?) While chicken feet may seem unappetizing in the United States, they are considered a delicacy in other areas of the world. Chicken feet broth is extremely well known for its high collagen content which has been noted to benefit joint, bone, and skin health.


  • (1 package) Chicken Feet
  • (1 bundle) Sage
  • (1 fresh sprig) Rosemary
  • (1/2 bundle) Garlic Head
  • (1 Tbsp-ish...) Kosher Sea Salt (Coarse)


Preparing chicken feet:

  1. If your chicken still have the outer membrane, we will need to remove it - In a stock pot, add chicken feet, apple cider vinegar, and enough water to cover the feet. 
    Bring to a boil, then reduce to simmer for 10 minutes.
    Strain and blanch the feet in cold water, allow to cool then remove membranes. 

Chuckin' it in a pot:

  1. Whip out your cauldron- er, I mean ... pot. I use my double boiler for this particular recipe. Maybe it's the spooky vibes...
    Add the chicken feet, sage, rosemary, 1/2 garlic head and 1 Tbsp or so of kosher sea salt. 
    Fill your pot with water to the max fill line, and put the lid on.
  2. Bring to a boil, then reduce to simmer for 2-4 hours adding water and removing foam as needed.
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