Pasture Raised Chicken Feet
If you want a rich, beautifully gelatinous homemade broth, chicken feet are one of the best additions you can make to the stock pot.
Chicken feet are naturally loaded with collagen-rich connective tissue, skin and cartilage. During a long, slow simmer, that collagen breaks down into gelatin, giving homemade broth incredible body and that thick, jiggly texture when chilled. Even adding just a few feet to a pot of chicken bones can make a noticeable difference in the finished broth.
Use them on their own for a collagen-rich stock or pair them with chicken necks, backs or other bones for a deeply flavored broth. The finished stock makes an excellent base for soups, stews, gravies, sauces, cooking grains or simply sipping warm.
Our chickens are raised on pasture here at Earnest Roots Farm, where they are regularly moved to fresh ground with access to sunshine, grass and bugs.
Great for:
- Homemade chicken broth and stock
- Bone broth
- Adding natural gelatin and body to broth
- Soups and stews
- Gravies and sauces
- Pairing with chicken necks and backs for a richer stock
Tip: Add a few chicken feet to your usual stock recipe and simmer low and slow. Once your finished broth is refrigerated, a good batch may firm up into a jiggly, gelatin-like consistency. Warm it back up and it melts right into a rich, silky broth.
Pasture raised on our farm.