Tell me about chicken feet broth

[Beaglegal]

We use chicken bone broth made with chicken feet when we can get them. My doctor told me it was very healing to the stomach and gut, plus the glucosamine and chondoitrin sulfate are what goes into all those "make your joints feel better!" supplements - what makes the broth gel when it gets cold. Very nutritious, very good for someone with a cold or recovering from surgery. You can strain it if the person is on clear liquids. It boggles me that it seems to "sound icky" to so many people that they won't use the feet!

I was thinking gravy since it’s kind of gelatinous, mmm gravy

 

[jolenesdad]

Chicken feet contain the most collagen, so yes, you'll get a super gelatinous broth when you're finished with just feet. It sort of depends on what your ultimate goals are with the broth.

If you are after the collagen/gelatin, you actually don't need to cook it that long. Collagen denatures by 180 or so degrees I think. (This is why the drippings from your turkey/chicken pan are FILLED with gelatinous deliciousness.) I've been experimenting with a ton of different bone broth recipes and methods of cooking over the last few months, and, the gelatin part actually happens pretty quickly. I've noticed hardly a difference in the amount of gelling I get after several hours versus several days.

The additional benefits of actual bone broth come from the minerals in the bones, and that takes a while to get out of them, like 16+ hours. I do think that many of the benefits of bone broth are linked to collagen, but there’s not a huge load of scientific evidence about the properties of bone broth and the benefits. I was a little frustrated after really trying to research it that it seems more fad than anything else.

I personally prefer to use feet within the broth I make with all the other bits. Just feet in the broth is not the same level of flavor that you get with the additional bones, or, especially with meaty bones. I've been doing larger batches right now and using a processor, so my favorite thing is to have them part out the bird, leave the neck on the "frame" and put the frame with neck, wings, and feet into a broth. Incredibly gelatinous from all those joints in the wing, feet and neck, and, plenty of flavor from the meat on the back bones. Otherwise, I keep all the feet, roast the whole bird in a dutch oven or roasting pan, and then throw the feet into the pan and make a broth after we're done with the bird. I leave the drippings in then pan, and just skim out the fat because those drippings have so much collagen in them already.

 

[aart]

One huge problem with this is that if you over-scald them the skin does not peel but shreds as you try to take it off. That's a pain

Boy, that's for sure....ruined my last batch, tossed em.
Get the temp and time right tho and they are easy peasy to peel and POP off those nail sheaths. I just toss 'em in with the other carcass parts.

 

[Beaglegal]

Chicken feet contain the most collagen, so yes, you'll get a super gelatinous broth when you're finished with just feet. It sort of depends on what your ultimate goals are with the broth.

If you are after the collagen/gelatin, you actually don't need to cook it that long. Collagen denatures by 180 or so degrees I think. (This is why the drippings from your turkey/chicken pan are FILLED with gelatinous deliciousness.) I've been experimenting with a ton of different bone broth recipes and methods of cooking over the last few months, and, the gelatin part actually happens pretty quickly. I've noticed hardly a difference in the amount of gelling I get after several hours versus several days.

The additional benefits of actual bone broth come from the minerals in the bones, and that takes a while to get out of them, like 16+ hours. I do think that many of the benefits of bone broth are linked to collagen, but there’s not a huge load of scientific evidence about the properties of bone broth and the benefits. I was a little frustrated after really trying to research it that it seems more fad than anything else.

I personally prefer to use feet within the broth I make with all the other bits. Just feet in the broth is not the same level of flavor that you get with the additional bones, or, especially with meaty bones. I've been doing larger batches right now and using a processor, so my favorite thing is to have them part out the bird, leave the neck on the "frame" and put the frame with neck, wings, and feet into a broth. Incredibly gelatinous from all those joints in the wing, feet and neck, and, plenty of flavor from the meat on the back bones. Otherwise, I keep all the feet, roast the whole bird in a dutch oven or roasting pan, and then throw the feet into the pan and make a broth after we're done with the bird. I leave the drippings in then pan, and just skim out the fat because those drippings have so much collagen in them already.

I think gelatinous is what I was looking for, for gravy. As far as the bone broth thing , I agree, it’s mostly people on the internet promoting it. I’m mostly interested in taste, etc. thanks for the detailed reply, gives me a lot to think about

 

[Beaglegal]

We use chicken bone broth made with chicken feet when we can get them. My doctor told me it was very healing to the stomach and gut, plus the glucosamine and chondoitrin sulfate are what goes into all those "make your joints feel better!" supplements - what makes the broth gel when it gets cold. Very nutritious, very good for someone with a cold or recovering from surgery. You can strain it if the person is on clear liquids. It boggles me that it seems to "sound icky" to so many people that they won't use the feet!

Yo me it seemed like their feet was the largest part on their tiny bodies, don’t want to waste

 

[jolenesdad]

Yo me it seemed like their feet was the largest part on their tiny bodies, don’t want to waste

My first batch of birds that I had processed at the processor I didn’t take any of the remaining parts or feet and I felt AWFUL about it afterwards. :-/ nothing like raising your own meat to give you a real desire to find out how to use every part.

Also re:gravy.... I think I would do all the feet. It’s not that it’s not full of flavor, it’s just not as hearty and a little more refined maybe? Anyway, that’s beside the point, you’re turning it into sauces.

I would personally bring the feet to a rolling boil on the stovetop and then down to a simmer and put in oven overnight and cook it down to a really thick concentrate and freeze it in ice cube trays.

 

[Beaglegal]

My first batch of birds that I had processed at the processor I didn’t take any of the remaining parts or feet and I felt AWFUL about it afterwards. :-/ nothing like raising your own meat to give you a real desire to find out how to use every part.

Also re:gravy.... I think I would do all the feet. It’s not that it’s not full of flavor, it’s just not as hearty and a little more refined maybe? Anyway, that’s beside the point, you’re turning it into sauces.

I would personally bring the feet to a rolling boil on the stovetop and then down to a simmer and put in oven overnight and cook it down to a really thick concentrate and freeze it in ice cube trays.

Oven is another good idea, what temp?

 

[Ebony Rose]

Take a cup of this broth (per person), bring to a simmer with salt, pepper, garlic salt & your choice of finely diced onion or sliced green onions. Crack one egg (per person) into a bowl and gently beat it with a fork, making sure to break the yolk. While stirring your simmering broth with a fork, slowly pour the egg into it and gently flick the fork through the broth causing the egg to form 'strings'. Ladle it up into bowls for the family to enjoy homemade egg drop soup.

 

[Beaglegal]

Take a cup of this broth (per person), bring to a simmer with salt, pepper, garlic salt & your choice of finely diced onion or sliced green onions. Crack one egg (per person) into a bowl and gently beat it with a fork, making sure to break the yolk. While stirring your simmering broth with a fork, slowly pour the egg into it and gently flick the fork through the broth causing the egg to form 'strings'. Ladle it up into bowls for the family to enjoy homemade egg drop soup.

Mmmmmmmmm drool