Ingredients
Scale
- 2 pounds chicken feet
- 2 onions, quartered
- 3 carrots, chopped
- 3 celery stalks, chopped
- 1 head of garlic, halved
- 2 inches ginger, sliced
- 10 cups water
- 2 tablespoons apple cider vinegar
- 1 teaspoon black peppercorns
- 2 bay leaves
Instructions
- Prepare the chicken feet by cleaning and clipping the nails.
- In a large pot, combine the chicken feet, onions, carrots, celery, garlic, and ginger.
- Add the water and apple cider vinegar, then bring to a boil.
- Reduce heat and simmer for at least 6 hours, preferably 12 hours, adding water as needed.
- Strain the broth through a fine mesh sieve and discard solids.
- Let the broth cool and store in the refrigerator or freezer.
Notes
- Double simmering the broth enhances the flavor and collagen extraction.
- The broth can be used as a base for soups or consumed alone.
- Skim off any fat that rises to the top after cooling for a clearer broth.
- Prep Time: 30 minutes
- Cook Time: 12 hours
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Paleo
Nutrition
- Serving Size: 1 cup
- Calories: 30
- Sugar: 0g
- Sodium: 60mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg