Bone Broth

With all the craze of bone broth we wanted to add a recipe here that has been used time and time again for broth, stocks, and soups. This one is made from chicken feet.

Now before you turn up your nose and click away, allow me to provide a few facts. Chicken feet is packed with so many nutrients that our bodies need and crave. One of those nutrients is collagen. So many suffer from inflammation and one health benefit of collagen is that it reduces inflammation. In addition chicken feet contain protein, calcium for strong bones, and so many other minerals.

I told a story not too long ago in the Market at Dothan newsletter about my Great Grandmother that I would also like to share with you here. Her name was Mrs. Albirta James and she lived to be 105. We affectionately called her Mama, as did everyone else who came to know her. I have fond memories of her cooking chicken feet, thinking to myself why would she ever do that. The thing was that she was hardly ever sick! She knew what was good for her and made sure she got it.

Mama would cook her chicken feet low and slow, eat the feet, and save the broth. She made all types of dishes with this broth. So if anyone thought they didn’t like chicken feet and ate at Mama’s house, they were wrong! I wish I could tell you that the recipe listed below is hers, but it’s not. I was young and didn’t appreciate chicken feet then, but I do now. It is my sincere hope that this post will move someone else who still has their Grandmother to pick her brain, cherish her knowledge, and write down those recipes!

Chicken Feet Bone Broth:

1-2 chopped onions (medium sized)

Couple of celery stalks chopped

Minced garlic to taste (this can be left out if you’re not a fan. (We like a lot)

2-3 carrots chopped

Salt and pepper to taste

About 2 Tablespoons of Apple Cider Vinegar (We use Bragg’s organic)

4 chicken feet declawed and peeled

If you purchase chicken feet from us, they have already been cleaned. Use a pair of scissors to snip the claws and then blanch feet in boiling water for 15-30 seconds to peel skin.

There are a lot of recipes where you can add other herbs like thyme and parsley, depending on what you’re using it for. Around here we love rosemary so we add a few sprigs of that as well.

Add enough cold water to cover everything and cook on low heat in a slow cooker or on the stovetop for 6-8 hours. More water may be added during the cooking process. During the cooking process, there will be fat that floats to the surface. This should be skimmed off. Once done, strain everything and there you have made your very own bone broth. Enjoy!

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