Golden, gelatinous, flavor packed bone broth made with chicken feet. Yes, chicken feet.

Perhaps you wish to eat in a “nose to tail” fashion but are not sure where to start. Chicken feet simmered for 24 hours with veggie scraps makes for wonderful, collagen rich bone broth.

Store bought bone broth can set you back a bit. Typically, 6-8 dollars for 3 cups! Chicken feet are both economical and full of collagen. Collagen is what gives the broth its gelatinous texture.

Where to get chicken feet.

Chances are, if you mention or show anyone chicken feet you will get a resounding, “ew, gross.” I know from experience. This is the main reason why grocery stores don’t sell them. Some Asian markets sell them but typically you will need to find a local farm or raise your own meat birds and save the feet.

All Grass Farms in Dundee, Illinois raise Freedom Ranger chickens on pasture and supplement with locally sourced, organic, soy and GMO free feed from Cashton Farm supply. Through their farm store and online store, they offer chicken feet. The feet are in sealed in 1lb packages, de-skinned and nails removed. If you process your own chickens, you will need to do this yourself. If you are unsure if the skin is still on, simply check the color. Skin is yellow. To remove the skin, blanch the feet in boiling water for 10-30 seconds. Next, place in cold water then peel skin off. Removing the nails seems to be optional. Some say it makes absolutely no difference. If you are using the feet for other purposes– dog treats or Asian inspired recipes– definitely remove the nails.

Are chicken feet healthy?

Collagen. Collagen. Collagen.

The supplement and beauty industry has capitalized on the benefits of collagen. From your skin to your gut, collagen aides in nutrient absorption and reducing inflammation, among other things. Rather than shelling out money for powders and pills, I eat. When slow cooked, chicken feet break down, releasing collagen into the simmering water. Once cooled, the broth gels up.

Slow cooker chicken feet bone broth step-by-step.

Bein by preheating your oven to 400F. In a single layer, place chopped veggies and dried chicken feet onto a sheet pan. I used celery, carrots, garlic, onions and lemon. Halve the garlic and douse it in olive oil. This will help it soften and roast, rather than burn. Halve the lemon and peeled onion. Use the veggies you have on hand. Fennel would be a nice, anise addition. Evenly coat the vegetables with a small amount of olive oil, then roast for around 30 minutes.

Preheat your slow cooker so it’s warm when the veggies are done roasting. Squeeze the lemon juice, not the seeds, into the slow cooker. Squeeze the garlic from its skins, it should pop out easily. Pile in the remainder of the sheet pan contents then cover with 10 cups of water, herbs and seasonings. All exact measurements below.

Slow cook on low for 18-24 hours. I have cooked it for less and the flavor is not as strong, and the broth isn’t as gelatinous. Give it time. The magical smell filling the house is a nice bonus.

Strain the bone broth through a fine mesh strainer into a large bowl (do not forget the bowl!). Let cool, then place into jars or freezer safe containers for later use.

Recipes using bone broth.

Bone broth is the perfect base for just about any soup or stew. Replacing water with broth when cooking rice and beans gives a flavor and nutrient boost. Here are a few recipes to try out with chicken feet bone broth:

Red Lentil Soup– Warm Indian spices mixed with rich coconut milk and a kick of jalapenos make for a special meal that comes together quick.

Slow Cooker Quinoa Veggie Chili– Slow cooker quinoa veggie chili is an easy, delicious meal perfect for a weeknight dinner or meal prep.

Butternut Squash Soup– Curry(ish) butternut squash soup with spicy and zingy Ajika roasted pepitas. Roasted garlic, butternut squash, sweet potatoes and a generous amount of spice come together with coconut milk to create a warm, fresh tasting soup.