Chicken Feet Bone Broth
Chicken feet bone broth recipe & content provided by Ryan Carter, Live Vitae
Chicken feet bone broth is just too easy and healthy not to try. This recipe upgrades a typical bone broth by utilizing a nose to tail approach for an ultra-gelatinous tonic. Best of all, this recipe is so simple to prepare!
Related: Turmeric Beef Bone Broth
Chicken feet may seem intimidating, but they are full of broad-spectrum nutrients like glucosamine, chondroitin, hyaluronic acid, amino acids, and trace minerals. This gelatinous-rich concoction is gut healing, soothes digestive trouble, and can support healthier skin and nails — much like grass-fed collagen. Make chicken feet bone broth for a savory way to get these benefits.
I typically buy my chicken feet from the farmers market for next to nothing. Alternatively, your local butcher may stock them or you can find them online. Make sure you get feet from pastured chickens to avoid traces of glyphosate. Chicken feet have an outer membrane which require a 15-minute prep to blanch and peel. Depending on where you source your chicken feet, this step may already be done or you can at least request it.
I cooked this chicken feet bone broth for 16 hours in a large crock pot, but you can also use a slow cooker. This recipe is easy to customize with your favorite herbs and spices. Blend it up with butter and Brain Octane for a caffeine-free pick-me up, or and use it as a base in green soups and fish curry.
Chicken Feet Bone Broth
Start to Finish: 12+ hours
- 12 pastured chicken feet
- 4 quarts filtered water
- 1 teaspoon salt
- 2 tablespoons raw apple cider vinegar
- 1 sprig of rosemary
- One 1/2-inch piece of fresh ginger
- If your chicken feet still have an outer membrane, you’ll need to remove it. In a stock pot, add chicken feet and apple cider vinegar, and fill with water until feet are covered. Bring to a boil, then reduce to a simmer for 10 minutes. Strain and blanch the feet in cold water, allow to cool, then pull off the membranes.
- Add the chicken feet to a stock pot.
- Add filtered water until the feet are covered and bring to a boil.
- Reduce heat to a simmer and skim off any scum that rises to the top with a spoon.
- Add the ginger, rosemary and salt. Allow to simmer on low heat for 12 or more hours.
- Remove bone broth from the heat and allow to cool. Strain the liquid into glass jars and serve immediately or chill in the refrigerator.
Nutritional Information (Per serving, approximately 2 cups):
- Calories: 104
- Protein: 10.6g
- Total Carbs: 1.8g
- Fiber: 0g
- Sugars: 0g
- Net Carbs: 1.8g
- Fat: 5.9g
- Saturated Fat: 1.75g
- Polyunsaturated: 1.23g
- Monounsaturated: 2.6g
- Trans fat: 0g
- Cholesterol: 5.3mg
- Sodium: 683mg
- Potassium: 411.4mg
- Vitamin A: 0mg
- Vitamin C: 0mg
- Vitamin E: 0.12mg
- Vitamin K: 0ug
- Calcium: 21.1mg
- Iron: 0.99mg
- Zinc: 0.51mg
Note on ingredients: Chicken is a “suspect” protein on the Bulletproof Diet because meat (even organic varieties) can come from birds that fed on moldy corn and soy. As a result, chicken has lower-quality fat with more omega-6 fatty acids and potential toxins than other grass-fed animals. If you do eat poultry, look for pastured organic meat (ideally from a local farmer), and only enjoy it a few times per week.
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