In this simple tutorial, you’ll learn how to peel and use chicken feet for bone broth. Chicken feet make a thick, gelatinous broth that can be added to soups, stews and even gravies. This is a great way to get your family to eat more bone broth.
Chicken feet are often overlooked as an ingredient, but they can add great flavor and nutritional value to soups, stocks and stews. While chicken feet need to be thoroughly cleaned before cooking, it’s easier than you think with this simple step-by-step guide.
Why Clean Chicken Feet?
Cleaning chicken feet properly removes bacteria, dirt and impurities. This ensures food safety and better taste. Chicken feet have folds and crevices where germs can hide, so cleaning them is essential.
Chicken feet are often discarded during butchering. But they contain collagen, protein amino acids and minerals like calcium, magnesium and folate. With the right prep, they make nutritious additions to the menu.
Supplies Needed
To get chicken feet pristine clean gather these supplies before starting
- Raw chicken feet
- Kitchen shears or sturdy scissors
- Large pot
- Colander or strainer
- Slotted spoon or tongs
- Brush with stiff bristles
- Bowl of vinegar water (1 tbsp vinegar per 4 cups water)
Optional: toothbrush, baking soda
Step-by-Step Instructions
Follow these steps to properly clean chicken feet:
1. Rinse and Trim
Rinse chicken feet under cold running water. Use kitchen shears to trim off nails and remove any debris.
2. Blanch in Hot Water
Bring a big pot of water to a boil. Add feet and blanch for 60-90 seconds. This helps loosen the skin.
3. Cool in Vinegar Water
Using tongs or a slotted spoon, move the feet to a bowl of cool vinegar water. Let sit for 15 minutes. Vinegar helps remove impurities.
4. Peel Away Skin
The skin should peel off easily after blanching. Start peeling from the top working down. Discard the skin.
5. Scrub Away Grime
Clean off all the dirt and grime with a stiff bristle brush, making sure to get between the toes and joints.
6. Rinse Again
Run water over your feet one last time to get rid of any vinegar taste or dirt that’s still there.
7. Dry and Refrigerate
Pat chicken feet dry with paper towels and refrigerate until ready to use. Use within 2 days for best freshness.
Extra Cleaning Tips
- Soak feet in baking soda water to help remove odors
- Gently scrub with a toothbrush for hard-to-reach spots
- Cut off toe tips if they are difficult to fully clean
Storing Cleaned Chicken Feet
Once chicken feet are cleaned, they can be:
- Wrapped in plastic and refrigerated for up to 2 days
- Frozen for 3-4 months in airtight bags
- Added to soups, stocks and bone broths right away
Do not leave cleaned chicken feet sitting out at room temperature. Refrigerate or freeze promptly.
Using Cleaned Chicken Feet
Chicken feet add substantial collagen and gelatin when slow cooked in liquid. Here are some uses for cleaned chicken feet:
- Bone broth – Simmer 6-12 hours until falling apart
- Soups and stews – Adds body and richness
- Gravies and sauces – Gelatin helps thicken
- Rice cooking water – Extra collagen boost
- Dim sum dishes like Phoenix Claws
With the skin removed and all dirt eliminated, chicken feet infuse recipes with beneficial nutrients like amino acids, collagen, calcium and other minerals. Enjoy chicken feet for their flavor and health perks after a thorough cleaning.
FAQs About Cleaning Chicken Feet
How long should I boil chicken feet?
Boil feet for just 60-90 seconds to loosen skin for easy peeling without overcooking.
Can I freeze cleaned chicken feet?
Yes, freeze cleaned feet in airtight bags for 3-4 months. Thaw before using.
What’s the best way to clean chicken feet?
Blanching, peeling skin, scrubbing with a brush and rinsing in vinegar water removes all impurities.
Why peel chicken feet?
Peeling removes bacteria harbored under the skin and improves the appearance. But feet can be cleaned without peeling if scrubbed very well.
Do I need special brushes or tools?
A regular stiff bristle brush works well. You can also use a toothbrush for hard to reach spots.
With some simple supplies and these easy steps, chicken feet can be transformed into a clean, versatile ingredient for enriched stocks, delicious dim sum and more nutritious meals.
How to Make Bone Broth from Chicken Feet
Once you have peeled chicken feet on your hands, it’s time to make bone broth! And here’s how it works.
- Place 8-10 peeled chicken feet in a stock pot.
- Add water, until the pot is filled by 2/3.
- Put stock pot on stove and bring to a boil.
- Once it starts to boil, turn down the heat to a simmer.
- Let it cook for 12 to 18 hours, or until the tendons break down and the feet fall apart.
- Note: You can also put the feet in a crockpot and cook them on high for 12 to 18 hours, or until the toes fall apart.
- Since chicken feet have a lot of small bones, you need to strain the broth before giving it to anyone.
- Wait until the broth is cool enough to handle without getting burned.
- Use a colander or a cotton cloth to line a bowl.
- Put the chicken foot broth in the bowl, and then lift the colander or cloth off of it.
- Throw out the leg and toe bones.
- After that, you can freeze or pressure can the broth or use it in soups.
How to Prepare Chicken Feet without Peeling
If you don’t have time (or the desire) to peel chicken feet, there is another method you can try. When you use this technique, the flavor will be a bit stronger. But you can disguise it by flavoring up your soups and stews. Let me walk you through a technique that allows you to skip peeling chicken feet!.
- Fill a stockpot with enough water to cover the chicken feet you want to use.
- Bring water to a boil on the stove top.
- Add chicken feet and let them blanch for 3-4 minutes.
- Lift chicken feet out and set aside.
- Pour the hot, skin-flavored water down the kitchen sink.
- Rinse the pot and refill with fresh water
- Bring to a boil and add the same feet.
- Three times, boil the water and pour it off each time.
- When you fill up the pot with water for the fourth time, you’re serious!
- Put in the feet and cook for 12 to 18 hours, until the toe bones and tendons have broken down.
Either way works, but if you don’t want to peel chicken feet, this is a great way to make a mild-flavored broth without all the extra work.