Homemade Chicken Feet Stock

You'll never realize how bland store-bought stock actually is until you make your own. Turns the simplest soup recipes into gourmet meals. Note: this recipe uses chicken feet in place of bones. The result is a stock that is more rich in flavor than any bone stock I've ever had. But all that collagen from the feet makes the stock a gelatin when cooled below room temp. So don't panic when you open your fridge and find chicken jelly.

Prep Time:
1 hrs
Cook Time:
8 hrs 15 mins
Additional Time:
4 hrs
Total Time:
13 hrs 15 mins
12 servings


  • 4 lbs chicken feet

  • 2 tablespoons olive oil, or as needed

  • 2 cups chopped white onion

  • 1 cup chopped carrots

  • ½ cup chopped celery

  • 2 cloves garlic, minced

  • 2 quarts water, or as needed

  • 2 medium leeks

  • cup coarsely chopped fresh parsley

  • 1 tablespoon whole black peppercorns

  • 4 sprigs fresh thyme

  • 2 sprigs fresh marjoram

  • 2 large bay leaves

  • 1 sprig fresh rosemary

  • salt to taste


  1. Bring a large pot of water to a boil over high heat. Add chicken feet and boil for 10 minutes. This will soften them enough that you can chop off the claws from each paw. This opening is where the collagen melts out of which gives the stock its richness. Strain feet through a sieve, chop off claws, and set aside.

  2. Pour a layer of olive oil in the same pot and heat over medium-low heat. Add onion, carrots, and celery and cook until softened and fragrant, about 5 minutes. Add garlic and saute an additional 30 seconds. Add feet back to the pot and fill with water until about 2 inches of water stand above the highest feet in the pot.

  3. Discard dark green portions of the leeks or set aside for another use. Slice up the light green portions; each stalk should yield 7 to 8 slices. Add to the pot.

  4. Combine parsley, peppercorns, thyme, marjoram, bay leaves, and rosemary on top of a piece of cheesecloth. Tie cheesecloth up with twine into a spice bag, leaving a long string. Tie the end of the string to a pot handle (for easy retrieval later) and drop spice bag into the pot.

  5. Increase heat to high and bring stock to a rolling boil. Reduce temperature to low and simmer, without stirring, for about 8 hours, adding more water if level becomes too low.

  6. After 8 hours (or the next morning), drain the stock through a colander into another pot to remove large solids. Clean the first pot. Lay a piece of cheesecloth over a fine mesh strainer. Pour the stock through this setup and into the clean pot to remove any fine particles. Cool to room temperature.

  7. Cover and move to refrigerator to cool completely, 3 to 4 hours. Remove the layer of fat that will congeal on top of the stock with a slotted spoon. Taste and adjust salt level. Use within a few days or freeze.

Nutrition Facts (per serving)

48 Calories
2g Fat
6g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 48
% Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Sodium 21mg 1%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 5%
Total Sugars 2g
Protein 1g
Vitamin C 7mg 37%
Calcium 32mg 2%
Iron 1mg 4%
Potassium 133mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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