Simply the best chicken stock ever!
4.6 lbs (2.0 kg) cleaned chicken feet
Large pot about 8 qts. ( 3.0 litres )
Water to cover the feet by 1 to 2 inches
Salt and pepper to taste.
Add feet and water to pot and bring to boil.
Boil for 10 minutes.
Reduce to simmer and remove feet to drain.
Rinse in cold water.
When cool, remove all nails at the 1st joint and discard.
Add the salt and pepper to the water and then all of the feet.
Bring back to the boil and then reduce to simmer for 4 hours covered.
Remove boiled feet and discard.
The stock is now ready for bottling.
Do this while it is still simmering.
Once the bottles have cooled, check that all lids have properly sealed before storing.
It will form into a rich concentrated gel.
My wife uses it in her soups, curries, gravy and anything that calls for chicken stock.
This made 5½ quarts.
Prepared, tried and tested by: Wally Paul
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