Stock is one of the most versatile ingredients to keep in your fridge! One of my favorite stocks to make is using Chicken Feet as opposed to using plain ol' chicken carcasses. Feet contain more gelatin, creating a thick stock that congeals to the consistency of jello once cooled.
There is some prep work involved in using the feet. You should first skin them by boiling water, dropping the feet in the water for a couple minutes, followed by an ice water bath. This will allow you to peel the skin off easily, followed by clipping the nails off. ( I never clip the nails, and sometimes I'm too lazy to skin them...just sayin'). Although there is some prep involved, one of the best parts of this recipe is it is cooked in a Crockpot! No standing over a stockpot on a hot stove in a steamy kitchen! And you can walk away or leave the house without fear of ruining your stock (or burning down the house).
So here goes my way of stocking up!
· 1 Crockpot
· 1 Package Chicken Feet
· 2 Tbsp Apple Cider Vinegar
· 1 Tbsp Salt (optional)
· 1 Tbsp Peppercorns
· 1-2 Celery Stalks, roughly chopped
· 1-2 Carrots, roughly chopped
· 1 Small to Medium Onion, roughly chopped
· 1-2 Bay Leaves
· Bundle of Rosemary and Parsley
1. Clean and prepare chicken feet
2. Place feet in crockpot and cover with water
3. Add vinegar, salt and pepper, veggies and herbs
4. Cook on High until it bubbles, then turn down to Low and leave overnight or at least 8 hours
5. Skim off fats and impurities throughout cooking process while occasionally stirring
6. Strain using a metal mesh strainer, and store in glass jars
Use in place of water in your rice or mashed potatoes. Cook down your greens and veg. Make a hearty soup or stew and ward away the nasty cold and flu!