Rich Chicken Feet Broth

Yield: ~6 cups
Prep Time: 15 min
Cook Time: 4–6 hours

Ingredients

1 lb Deeply Rooted Ranch Chicken Feet, cleaned and nails trimmed

1 Thomas Kindle Sweet Potato, cut into chunks (optional, adds natural sweetness)

2 carrots, roughly chopped

2 celery stalks, roughly chopped

1 small onion, quartered

4 cloves garlic, smashed

2–3 sprigs fresh herbs

1–2 bay leaves

10–12 cups cold water

Salt and freshly cracked black pepper, to taste

Instructions

Prep the Chicken Feet:

Rinse thoroughly, trim nails, and remove any yellow outer skin if needed.

Blanch (optional but recommended):

Bring a pot of water to boil, add chicken feet for 3–5 minutes, then drain and rinse. This removes impurities and gives a cleaner broth.

Build the Stock:

Place chicken feet in a large stockpot. Add vegetables, garlic, herbs, bay leaves, and cold water.

Simmer:

Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 4–6 hours, skimming foam occasionally. Longer simmering extracts more gelatin and flavor.

Strain & Season:

Remove solids and strain broth through a fine mesh sieve. Season with salt and pepper to taste.

Use or Store:

Use immediately in soups, stews, or sauces. Or cool and refrigerate up to 5 days, or freeze up to 3 months.

Pro Tip:

For a luxurious ramen-style broth, roast the carrots, onion, and garlic beforehand for extra depth.

This broth also works beautifully as the base for bean soups, risottos, or a hearty braised vegetable dish.

Nestled in the heart of Texas Blackland Prairie, Deeply Rooted Ranch is a 120-acre regenerative farm dedicated to producing nutrient-dense food while fostering community engagement and education. Specializing in pasture-raised chicken, lamb, eggs, and seasonal produce, the ranch offers a genuine farm-to-fork experience that emphasizes sustainability and quality. Explore >