Chicken Bone Broth (Chicken feet broth)

Chicken Bone Broth (Chicken feet broth)

This chicken feet bone broth is rich, deeply flavorful, and so packed with gelatin that it turns into a thick gel once chilled. Chicken feet are naturally rich in connective tissue, making them one of my favorite inexpensive ingredients for creating a collagen-rich homemade bone broth in the Instant Pot.

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Course: Healthy Remedy

Cuisine: Healthy Options

Prep Time: 30

Cook Time: 2

Total Time: 2 30

Servings:

Calories: 45kcal

Author: Capri Lilly

Ingredients

2 pounds Chicken Feet (pasture-raised, toe nails trimmed off, washed and rinsed, you can add other carcass chicken bones, necks, wing tips if you like)
3 Celery Stalks roughly chopped
2 Large Carrots roughly chopped
1 Large Onion quartered
1 Whole Garlic Bulb cut crosswise
4 inches of Fresh Ginger
6 Star Anise optional
6 Whole Cloves optional
4 Dried Jujubes optional
Water enough to cover the ingredients while staying below your Instant Pot’s max-fill line, usually around 8 cups

Instructions

Roast the bones.
Preheat the oven to 400°F / 200°C. Arrange the bones in a single layer on a baking sheet and roast for about 30 minutes. I never skip this step. Roasting deepens the flavor, darkens the broth, and gives the finished stock that rich, savory taste you want from a really good bone broth.
Fill the Instant Pot.
Transfer the roasted bones directly to the Instant Pot. Add the celery, carrots, onion, garlic, ginger, star anise, cloves, peppercorns, bay leaves, jujubes, and apple cider vinegar.
Pour in enough cold water to cover everything, while staying safely below the max-fill line. For most Instant Pots, this will be around 8 cups or about two-thirds full.
Pressure cook.
Secure the lid and move the steam release valve to Sealing. Cook on High Pressure for 2 hours.
Once finished, let the pressure release naturally for 30 minutes before carefully opening the valve and releasing any remaining pressure.
Strain.
Pour the broth through a fine-mesh sieve or cheesecloth into clean jars or a large bowl. Discard the cooked vegetables and aromatics, but hold onto those bones because we’re going to use them again.
Chill overnight.
Let the broth cool, then refrigerate for at least 6 to 8 hours, preferably overnight. This is when the magic happens. A collagen-rich broth should become thick and jiggly once completely cold.
Enjoy!

Video

Notes

For the best gel: Don't use too much water. Add just enough to cover the ingredients while staying below your pressure cooker's max-fill line.

After chilling: A firm fat layer on top is normal. Remove it and save it for cooking if you'd like.

Second batch: Reuse the bones once more with fresh aromatics and slightly less water for a lighter everyday broth.

Storage: Refrigerate for up to 3–4 days or freeze for longer storage. (I keep mine in the fridge for up to a week, but use you're discretion)

Nutrition