Pasture raised chicken feet add awesome flavor to your chicken broth! If you haven't tried it yet we strongly urge you to add it to your broth making routine.
Check out this recipe below from the Weston A. Price Foundation!
Chicken Stock
1 whole chicken or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings* gizzards from one chicken (optional)
2-4 chicken feet (optional)
4 quarts cold filtered water
2 tablespoons vinegar
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
1 bunch parsley
*Note: Farm-raised, free-range chickens give the best results. Many battery-raised chickens will not produce stock that gels.
