Are you staring at a pile of chicken feet wondering what on earth to do with them? Don’t toss those golden treasures! Chicken feet might look a bit weird (okay, a LOT weird), but they’re packed with collagen and make the most incredible bone broth you’ll ever taste. I’ve been cleaning chicken feet for years now, and I’m gonna share all my secrets with you today.
Let’s be honest – the first time I tried cleaning chicken feet, I was totally grossed out. But once I tasted that rich, gelatinous broth, I was hooked! It’s seriously worth getting over the “ick factor” for the amazing health benefits and flavor.
Why Clean and Use Chicken Feet?
Before we dive into the cleaning process, let’s talk about why you’d even want to bother with chicken feet in the first place:
- Rich in collagen – helps with skin, nail, and hair health
- Great for joint health – contains glucosamine and chondroitin
- Packed with minerals – calcium, magnesium, and other essential nutrients
- Makes gelatinous broth – creates that perfect thick texture for soups and stews
- Traditional ingredient – used by our grandparents and great-grandparents
Did you know that in China, about 85% of poultry imports from the US are just chicken feet? They’re considered a delicacy in many cultures!
Where to Get Chicken Feet
You’ve got a few options when it comes to sourcing chicken feet
- Grocery stores – Check larger grocery stores, especially in the international foods section. These usually come already peeled!
- Friends with chickens – If you know someone who keeps chickens, ask if you can have the feet when they butcher.
- Butcher your own – If you raise chickens yourself, save those feet during processing.
- Asian markets – Almost guaranteed to find them here, either fresh or frozen.
What You’ll Need to Clean Chicken Feet
Gather these supplies before you start
- Raw chicken feet
- Kitchen shears or sturdy scissors
- Large pot
- Colander or strainer
- Slotted spoon or tongs
- Brush with stiff bristles
- Bowl with vinegar water (1 tbsp vinegar per 4 cups water)
- Optional: toothbrush and baking soda
How to Clean Chicken Feet: Step-by-Step
Method 1: The Complete Cleaning Process (My Favorite)
Step 1: Pre-Wash the Feet
If you’re getting feet directly from butchering, try to have the chickens spend time on clean straw or fresh grass before processing. This reduces the amount of poop stuck to their feet (yuck, I know).
After slaughtering, give the feet a good rinse under cold running water. Use your kitchen shears to trim off the toenails at the joint We don’t want those toenails – they’re not safe to eat!
If the feet are really dirty, let them soak in plain water for a bit to loosen the dirt.
Step 2: Heat Water for Blanching
Fill a large pot with water and bring it to an almost-boil. You want it simmering, not violently boiling. Some folks add a bit of salt to the water for extra cleaning power.
Step 3: Blanch the Feet
Drop the feet into the hot water for about 30-60 seconds. Don’t overcrowd the pot – work in batches if needed.
After blanching, use tongs to transfer the feet to a bowl of cool vinegar water. Let them soak for about 15 minutes. The vinegar helps remove impurities.
Step 4: Peel the Skin
Now for the fun part! Once the feet have cooled a bit, start peeling the skin. It should come off easily, like paper. Start from the top of the leg and work your way down.
If the skin doesn’t peel easily, your water wasn’t hot enough or you didn’t blanch long enough. If flesh comes off with the skin, you overcooked them!
The toenails will often slip off with the skin, leaving you with nice pink flesh. If any toe tips are hard to clean, just snip them off with scissors.
Step 5: Scrub Thoroughly
Use a stiff bristle brush to scrub any remaining dirt or debris from the feet, especially between the toes and joints. A toothbrush works great for getting into small crevices.
For extra cleaning power, you can make a baking soda solution (2 tablespoons of baking soda with 1 liter of water) and soak the feet for 10-15 minutes.
Step 6: Final Rinse
Give the feet one last good rinse under running water to remove any vinegar taste or remaining debris.
Step 7: Dry and Store
Pat the feet dry with paper towels. Now they’re ready to use! If you’re not using them immediately, you can:
- Refrigerate for up to 2 days
- Freeze for 3-4 months in airtight bags
Method 2: No-Peel Cleaning (Quicker but Stronger Flavor)
If peeling seems like too much work, try this alternate method:
- Add water to a stockpot (enough to cover the chicken feet).
- Bring water to a boil.
- Add chicken feet and blanch for 3-4 minutes.
- Remove feet and set aside.
- Discard the water (it contains all the skin flavor).
- Refill pot with fresh water, bring to boil, add same feet.
- Repeat the boiling process, pouring off water a total of 3 times.
- The 4th time, fill with water, add feet, and simmer for 12-18 hours.
This method gives a stronger flavor, but saves you the peeling step!
How to Make Amazing Bone Broth from Chicken Feet
Once your feet are clean and peeled, making broth is simple:
- Place 8-10 cleaned chicken feet in a stock pot.
- Add water until the pot is about 2/3 full.
- Bring to a boil, then reduce to a simmer.
- Simmer for 12-18 hours, until the tendons disintegrate and the feet fall apart.
- Let the broth cool until you can handle it safely.
- Strain through a colander or cotton cloth to remove all bones and fragments.
- Store, freeze, or use immediately.
Pro tip: You can also use a crockpot set on high for the same amount of time!
Ways to Use Your Chicken Foot Broth
Chicken foot broth is incredibly versatile! Here’s how I use mine:
- Base for soups and stews
- Mix with regular chicken bone broth for more flavor
- Use instead of water when cooking rice
- Add to gravies and sauces for richness
- Poach eggs in it
- Heat with salt and herbs for a nourishing hot drink
- Freeze in ice cube trays for easy portion control
Common Questions About Cleaning Chicken Feet
Do I have to peel chicken feet for bone broth?
Not absolutely necessary, but peeling removes bacteria and dirt that can hide in skin crevices. The no-peel method works if you’re in a hurry, but peeling gives a cleaner, milder flavor.
What does chicken foot broth taste like?
Surprisingly mild! Especially if you’ve peeled the feet first. It has less flavor than regular chicken bone broth, which is why I often mix them.
How long should I boil chicken feet?
For blanching and cleaning, just 30-90 seconds. For making broth, 12-18 hours of simmering.
Can I freeze cleaned chicken feet?
Absolutely! They freeze well for 3-4 months in airtight bags.
Why do my chicken feet smell weird?
If they smell off, they might be spoiled. Fresh chicken feet should have minimal odor. Soaking in vinegar water or baking soda solution can help with normal chicken smells.
Final Thoughts
I know cleaning chicken feet seems daunting at first, but I promise it gets easier with practice! The health benefits of that collagen-rich broth are totally worth the effort.
We’ve been throwing away these nutritional powerhouses for too long. Our grandparents knew the value of using every part of the animal, and there’s wisdom in returning to those practices.
Next time you’re making bone broth, throw in some chicken feet and prepare to be amazed by the rich, gelatinous goodness that results. Your joints, skin, and taste buds will thank you!
Now, if you’ll excuse me, I’m off to make some chicken foot broth. My last batch was so gelatinous it practically bounced out of the jar!
Happy feet cleaning, everyone!
DO YOU PEEL CHICKEN FEET FOR STOCK OR BROTH
Yes, yes, & yes. But why go through the extra step to peel your chicken feet? In my humble opinion, simply for cleanliness. Think about what the chickens were walking in. Or better yet, simply look at the feet which have not been properly cleaned & processed.
There is, however, some discussion on whether it’s worth the added step to peel. Many don’t. Instead they simply scrub “clean” or even soak in a vinegar/water bath for 10+ minutes to clean.
Ultimately, the choice is yours. However, in my experience, no matter how involved the cleaning process, there is always a bit of unwanted elements left in the crevices and under the nails. Peeling the feet & removing the nails ensure a cleaner & ultimately safer end product in my opinion.
When sourcing your chicken feet, how do you determine if they have been peeled & prepared? The skin on a chicken foots skin is naturally yellow. If peeled the “meat” or muscle which is located under the skin is white. If they have been prepared already they may have the nails removed as well.
Or you can simply ask
BENEFITS OF USING CHICKEN FEET
So what benefits can you derive from utilizing the feet of chickens? Health. In a nutshell.
Our favorite way to utilize our prepared chicken feet is in the making of a highly nutritious bone broth. Making bone broth with the addition of a few prepared feet, will result in a wonderful, gelatinous broth.
Bone broth has become popular once again in both the professional kitchen and the homestead. And for good reason. Rich in protein, minerals, vitamins & amino acids, as well as magnesium, bone broth is healthy for you and your overall bodies health.
Homemade bone broth not only is a wonderful cup of morning sustenance, but makes for an amazing addition to recipes. Our Old Fashioned Chicken Soup recipe is always the recipient of our homemade broth.
And did we mention, chicken feet are extremely high in collagen, hyaluronic acid, & condroitin? Hello. Fountain of youth anyone? It seems Grandma did know best afterall
Unless you are blessed and can raise & process your own organic chickens, sourcing quality, safe chicken feet may take a little investigative work on your part. As with all my food sourcing recommendations here on the hill, organic is best.
That being said, chicken feet are not typically found on your meat grocer’s counter. That is unless you ask. Special ordering may be an option.
Talk with your local farmer/grower. See if you can reserve or pre-order the next time they will be dispatching.
Ethnic markets may be an option. Check yours for availability.