Ingredients
- 2 lbs chicken feet (ask butcher if theyll take nails off for you)
- 1.5 gallons water (youll likely need to add another 0.5 gallon later)
- 2 large carrots (whole)
- 2 celery ribs (whole)
- 1 medium onion (whole, including skin)
- 1 garlic bulb (whole, including skin)
- Salt and pepper to your liking
Instructions
- Preheat oven to 450F
- If your butcher was a weenie and wouldnt take the chicken feet nails off, you can cut them off with kitchen scissors or a sharp knife. Its totally optional to do this step, but some say its more sanitary
- Spread chicken feet on a baking sheet and roast for 35 minutes
- Add chicken feet and water to a large pot, bring to a boil, then reduce heat to low and simmer with lid on top for 4 hours.
- Add vegetables, remaining 0.5 gallong of water, salt, and pepper and continue simmering on low for 8 hrs.
- Taste the stock and check if its needs more salt/pepper
- Turn off heat and let cool in the pot (dont put in fridge)
- Once its cool enough to not burn you, use a collander to strain out the large pieces into another large bowl
- You can discard all the large pieces or add more water to it and simmer for 4 hours. This creates a weaker stock that i like to use in place of water for things like cooking rice
- Clean out collander than add a sheet of cheese cloth on top
- Strain the liquid a second time to catch any small bits
- Add liquid to freezer safe containers and set in the fridge overnight to set
- Any containers you dont plan to consume in a week, leep it in freezer and thaw as needed
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