Bone Broth Part 3-with Chicken Feet


Yes my friend you heard that right, chicken feet! Not just for walking. I have recently discovered the blessing and benefit of using chicken feet in a bone broth stew. I did not include the feet in the first recipe, because I thought you would faint like I did the first time I used them :).

Adding chicken feet increases the gelatin content in the broth, making it a more nutritious drink or soup.  The collagen from the feet is so important for beautiful skin, connective tissue and bone!

So here is the recipe for bone broth stew using chicken feet!

1 chicken carcass or small whole organic chicken

1 pile of chicken feet – you don’t have to count or weigh just use what you have on hand. OK – 10 feet!

Vegetables – remember they don’t have to be pretty just chuck them in!

2 Tablespoons of  raw Apple Cider Vinegar

Chuck the chicken and vegetables in the pot.

Next take each chicken leg and chop the toenails off. Yes you heard that right they must have a pedicure! I must admit it was a little unnerving to chop off the nails, it is not my favorite thing to do, but I love the end result.

Rinse the legs and chuck them in the pot (minus the toenails)

Add 2 Tablespoons of raw apple cider vinegar

Add water to 2-3 inches above all of the pieces.

Simmer covered for 24-36 hours.

Strain once through a colander and reserve the meat. Strain again through a fine mesh strainer.

What you will notice about this broth is that it will thicken because of the gelatin and it will be rich in flavor!

Enjoy 4-6 ounces as a health drink every day.

Freeze all unused broth by the 4th day.

Enjoy 🙂


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