Click to login to your Account
Print Recipe Print Recipe Icon
bulletproof logo

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


  1. 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.
  2. Add the chicken feet to a stock pot.
  3. Add filtered water until the feet are covered and bring to a boil.
  4. Reduce heat to a simmer and skim off any scum that rises to the top with a spoon.
  5. Add the ginger, rosemary and salt. Allow to simmer on low heat for 12 or more hours.
  6. Remove bone broth from the heat and allow to cool. Strain the liquid into glass jars and serve immediately or chill in the refrigerator.

Makes: Serves 8

Nutritional Information (Per Serving, approximately 2 cups):

  • Calories: 104
  • Protein: 10.6g
  • Carbs: 1.8g
  • Fiber: 0g
  • Sugar: 0g
  • Net Carbs: 1.8g
  • Fat: 5.9g
  • Saturated Fat: 1.75g
  • Polyunsaturated: 1.23g
  • Monounsaturated: 2.6g
  • Trans Fat: 0g
  • Cholesterol: 5.3mg
  • Salt: 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