Are Chicken Feet Good for Bone Broth? The Surprising Truth About This Gelatin Powerhouse

Ever looked at chicken feet and thought, “Could these actually be good for something?” Well, I’m here to tell you that these often overlooked parts are actually bone broth gold. As someone who’s been making bone broth for years, I can confirm that chicken feet aren’t just “good” for bone broth—they’re absolutely exceptional!

Why Chicken Feet Make the Best Bone Broth

When I first started making bone broth, I used regular chicken bones and was happy with the results. But then a farmer friend suggested adding chicken feet to my next batch. I was skeptical (and a little grossed out), but the difference was remarkable! Here’s why chicken feet are a game-changer for bone broth:

They’re Collagen Powerhouses

Chicken feet contain an incredibly high concentration of collagen, which breaks down into gelatin during the cooking process. This is what gives your broth that coveted thick, gelatinous texture when refrigerated—a sign of a nutrient-dense bone broth.

Rich in Nutritional Benefits

Chicken feet broth isn’t just delicious; it’s packed with health benefits:

• Joint Health Support: Loaded with glucosamine and chondroitin (nature’s joint supplements)
• Gut Health: The gelatin helps soothe and repair the digestive tract
• Skin, Hair, and Nail Support: Thanks to all that collagen
• Amino Acids: Particularly glycine and proline, which support detoxification and tissue repair
• Minerals: Contains calcium, phosphorus, and other trace minerals

Makes the Most Gelatinous Broth

If you’ve ever been disappointed by a thin, watery bone broth chicken feet are your solution. The amount of gelatin they produce is unmatched by other parts of the chicken. When you refrigerate chicken feet broth it should set up like jello—that’s how you know you’ve got the good stuff!

Where to Find Chicken Feet

You might be wondering where on earth to find chicken feet. They’re not typically displayed prominently at most supermarkets, but there are several places to source them:

1. Asian Markets: Almost guaranteed to have them fresh or frozen
2. Farmers Markets: Local farmers who raise chickens often sell the feet
3. Butcher Shops: Especially those that focus on whole-animal butchery
4. Large Grocery Stores: Check in the frozen section or international foods aisle
5. Local Farms: Ask if they’ll save the feet when they butcher chickens

I’ve found that many small farmers are happy to save chicken feet for you if you ask—and they’re usually very affordable since demand isn’t high (though that’s changing as more people discover their benefits!).

How to Prepare Chicken Feet for Bone Broth

I know what you’re thinking—those feet look dirty and kinda gross. Don’t worry! Preparing them is easier than you might think. Here are two methods I use:

Method 1: The Blanch and Peel Method (My Preferred Approach)

1. Thaw feet if frozen
2. Fill a large pot with water and insert a colander
3. Bring water to a boil
4. Drop chicken feet in and blanch for 30-60 seconds
5. Test by pulling on the skin—it should peel back easily
6. Plunge feet into cold water to cool
7. Peel off the skin, starting from the top of the leg
8. The toenails will often slip off during peeling (if not, you can snip them with scissors)

This method gives the mildest most pleasant flavor in your broth.

Method 2: No-Peel Method (Quicker but Stronger Flavor)

If peeling sounds too time-consuming try this

1. Blanch feet in boiling water for 3-4 minutes
2. Discard the water (which contains the skin flavor)
3. Refill with fresh water, bring to boil, and repeat 3 times total
4. On the 4th fill, add the feet and proceed with making your broth

My Foolproof Chicken Feet Bone Broth Recipe

After lots of trial and error, here’s the recipe I’ve found works best:

Ingredients:

• 2 lbs chicken feet, cleaned and peeled
• 1/2 gallon filtered water
• Veggie scraps (onions, carrots, celery—whatever you have)
• Herbs (I like parsley, thyme, and a bay leaf)
• 1-2 tablespoons apple cider vinegar (helps extract minerals)
• Salt to taste

Stovetop Method:

1. Place cleaned chicken feet in a large stock pot
2. Add water, vegetables, herbs, and vinegar
3. Bring to a simmer over medium heat
4. Reduce heat to low, cover, and simmer for 6-8 hours minimum (up to 24 hours for maximum extraction)
5. Strain through a fine-mesh strainer
6. Cool and store

Instant Pot Method (My Go-To When I’m Short on Time):

1. Add chicken feet, water, and other ingredients to Instant Pot
2. Set to low pressure for 240 minutes
3. When time is up, set again for another 240 minutes (yes, that’s 8 hours total!)
4. Allow natural release or quick release
5. Strain and store

Slow Cooker Method:

1. Add all ingredients to slow cooker
2. Cover and set to low for 18-24 hours
3. Strain and store

What Does Chicken Feet Broth Taste Like?

Here’s the surprising thing—chicken feet broth has a very mild flavor, especially if you’ve peeled the feet first. It’s much more subtle than regular chicken bone broth, which is why I sometimes mix the two for a more robust flavor.

The texture, however, is incredible—rich, silky, and when chilled, beautifully gelatinous. That texture adds a wonderful mouthfeel to soups and sauces.

Creative Ways to Use Chicken Feet Broth

Don’t just sip it plain (though you can!). Here are some of my favorite ways to use this nutritious broth:

• Base for soups and stews: It adds incredible richness
• Cook grains in it: Makes rice or quinoa extra nutritious
• Make gravy: The natural gelatin creates the perfect consistency
• Poach eggs: Try morning eggs poached in broth
• Drink it: Heat with salt and herbs for a satisfying drink
• Freeze in ice cube trays: Pop into sauces for instant nutrition

FAQs About Chicken Feet Broth

Does chicken feet broth taste weird?

Not at all! It has a mild flavor, especially when peeled properly. If anything, it’s milder than regular chicken broth.

Do I have to remove the toenails?

It’s mostly aesthetic. They’ll often slip off during the peeling process, but if they don’t, you can snip them with scissors.

How long does chicken feet broth last?

In the refrigerator, it will keep for 7-10 days in sealed containers. You can also freeze it for up to 6 months.

Is it normal for the broth to gel when refrigerated?

Yes! That’s actually what you want—it means your broth is rich in gelatin. It will return to liquid when heated.

Can I reuse chicken feet for a second batch?

While possible, the second batch will be much less potent. I recommend using fresh feet each time for best results.

The Bottom Line

Chicken feet might not win any beauty contests, but they’re absolute superstars when it comes to making nutrient-dense, gelatinous bone broth. The health benefits are numerous, the flavor is pleasant, and they’re usually very affordable.

If you’ve been making bone broth without chicken feet, you’re missing out on the most collagen-rich part of the chicken. Give them a try—I promise the “ick factor” fades quickly when you see how amazing your broth turns out!

Next time someone asks “are chicken feet good for bone broth?” you can confidently tell them they’re not just good—they’re the secret ingredient to making the very best bone broth possible!

Have you tried making bone broth with chicken feet? What was your experience? I’d love to hear your thoughts in the comments!