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5 from 1 vote

Chicken Stock (Bone broth)

Prep Time5 minutes
Cook Time2 hours
Cooling Time10 minutes
Total Time2 hours 15 minutes
Course: Condiment, Dinner, Drinks
Cuisine: American
Diet: Low Calorie
Servings: 2 Quarts
Author: Adrianna Adarme
Cost: $9

Equipment

  • 1 large Dutch oven or large stock pot

Ingredients

  • 2 pounds chicken feet (paws) (see notes below for alternatives)
  • 2 carrots peeled and cut in half
  • 1 celery rib trimmed and cut in half
  • 1/2 yellow onion peeled, trimmed and roughly chopped
  • 6 garlic cloves smashed
  • 1 teaspoon black peppercorns (about 20)
  • 1 teaspoon coriander seeds (about 20)
  • 1 teaspoon turmeric powder
  • 1 bay leaf
  • 14 cups filtered water

Instructions

  • To a large stock pot or Dutch oven, add the chicken feet, carrots, celery, yellow onion, garlic cloves, black peppercorns, coriander seeds, turmeric powder and bay leaf. Pour in the water and give it a mix.
  • Turn the heat to medium-high heat and bring to a simmer. Once it reaches a simmer, bring the heat down to low heat and partially cover with a lid.
  • Cook for 1 1/2 to 2 hours. Regularly check in on it and skim the top, getting rid of any of the sudsy stuff on the surface. We're going to discard this. We want a nice clean stock!
  • At the 1 1/2 hour mark, your stock should smell very fragrant and should be a beautiful amber color. Turn off the heat and let it stand for about 10 minutes. I do this so it's not SO hot to handle.
  • Place a strainer on top of a big glass bowl and pour the stock into the strainer. You may need to do this in batches. Press all of the chicken feet and vegetables to release all the stock. We want all of it!
  • Let the stock cool for another 10 minutes and then transfer it to quart containers or any container you like to use. Transfer to the fridge to cool (uncovered). When it's completely cooled, cover with airtight lids.
  • Stock will be good in the fridge for up to 2 weeks OR alternatively you can freeze it in freezer-safe containers for up to 6 months.

Notes

Tips and Tricks: 
  • To drink on it on its own: I warm up a few scoops of the chicken broth in a saucepan, add a few pinches of salt (I've been using this Real Salt because of its natural minerals and nutrients.) And transfer it to a mug to enjoy.
  • To use it in a dish: This stock is very concentrated so if a dish is calling for 1 cup of stock, I'll use 1/2 cup of this chicken stock and 1/2 cup of water. This is a very flavor stock so I treat it like a concentrate. 
 

Nutrition

Calories: 62kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 130mg | Potassium: 344mg | Fiber: 4g | Sugar: 4g | Vitamin A: 10216IU | Vitamin C: 9mg | Calcium: 112mg | Iron: 1mg