The Best Chicken Broth Starts With the Feet

More protein, more fiber, more collagen. We hear over and over again that we need to be getting more of these nutrients. But before you click “buy” on the next Instagram ad, consider this: You could get all of these naturally from your food. 

I raise chickens on a farm in Vermont, so I’ve learned to see value in every part of the bird. From top to bottom, there’s a use for everything, and one oft-overlooked part is gold: chicken feet. They can turn an ordinary pot of chicken broth into something luxurious and collagen-rich.

Why chicken feet are the secret to better broth

Chicken feet pull double duty, adding luscious texture and nutritional benefits to your broth. 

“Chicken feet are primarily made up of connective tissue, cartilage, tendons, and skin. Because of this, the naturally occurring protein in chicken feet is majority collagen,” explains Abbie Gellman, a chef and registered dietitian nutritionist based in NYC. “When making something like broth, you simmer water for long periods of time, helping to coax the collagen out of ingredients such as chicken feet, breaking it down into gelatin, which gives the final broth a rich, thick texture.”

When you eat collagen, your body breaks it down into peptides and amino acids, which can be used to build and repair tissues including skin, bones, and cartilage. Adding chicken feet to your broth also gives you a bit more protein as their collagen turns into gelatin during cooking.

“I love that chicken feet are an affordable option that adds a significant benefit to the final product,” says Gellman.

How to source chicken feet

I’m living in Portugal for a short time, and buying a whole chicken here has brought me a small thrill. The butcher gives me the whole chicken — feet, innards, and head included. Back in Vermont, I often had to make a point of saving the feet. Here, they arrive with dinner.

In the U.S., look for chicken feet at Asian grocery stores, butcher shops, and poultry farms, where they’re often sold fresh or frozen. If you don’t see them in the case, ask the butcher, who may be able to set some aside or order them for you.

How to make collagen broth 

You don’t need a special collagen broth recipe. Make chicken broth the way you usually do, with the carcass or bones plus onion, celery, carrot, thyme, bay leaf, and water. Add as many cleaned chicken feet as you can get your hands on, and pour in just enough water to cover everything. Keep the pot at a gentle simmer until the feet are tender and the broth tastes deeply chickeny, usually around three hours. Strain it, chill it, and check it the next morning. You’ll be able to scoop the broth rather than pour it.

How to eat collagen broth 

Collagen-rich chicken bone broth deserves a place in more than your soup pot. Use it to cook rice, farro, or barley, giving each grain savory depth, or simmer it with ginger and scallions for congee. Swap it for water when braising beans, whisk it into gravy, or add a splash to pan sauces for extra body. It also makes an excellent base for risotto, chicken noodle soup, and vegetable purees. For a simple afternoon pick-me-up, warm a mug with lemon, ginger, and a pinch of salt. Freeze small portions in an ice cube tray or Souper Cubes to enrich sauces whenever you need.

There’s nothing better than using a chicken part that’s often thrown away to make your food more nutritious and delicious. No Instagram ads required.

Publication : Food & Wine
By : Breana Lai Killeen