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It feels like every week someone in my life is getting sick.
And when that happens, I make bone broth. Not just any bone broth…mine is a deep golden color with the most beautiful jiggle. That’s because it’s rich in collagen, incredibly nourishing, and honestly feels like medicine in a mug.
Now…hear me out here. And Promise me you won’t leave!
The truth is, to get that rich, gelatinous broth, you need to use chicken feet. I know…but stay with me! When you roast chicken feet along with other bones- like a rotisserie chicken carcass or leftover drumsticks- you get that incredible depth of flavor, rich color, and signature jiggle. The chicken feet are key!! And nobody will ever know, it’s like your little secret.
When I make my broth, I use my All-Clad pasta pot. I toss in whatever vegetables I have on hand- carrots, onions, celery, ginger, along with the roasted bones. Then I let it gently simmer all day, (about 10–12 hours) filling the house with the coziest aroma. Straining couldn’t be easier. I simply lift out the metal insert from the pasta pot, and it’s done.
This is my absolute favorite drinkable bone broth. It’s so nutrient-rich and comforting…it just makes me feel good from the inside out. I freeze the leftovers in individual portions using Souper Cubes (I truly can’t recommend them enough). When I need a boost, I just pop one out, warm it up in a mug, and sip in total bliss.
Ingredients:
- Chicken Feet- The secret to that rich, gelatinous broth. Packed with collagen, they create the signature “jiggle” and give the broth its deeply nourishing quality.
- Chicken Bones (Rotisserie Carcass or Leftover Drumsticks) – The foundation of flavor. Roasting these bones adds depth, richness, and that beautiful golden color.
- Carrots – Add a natural sweetness that balances the savory elements of the broth.
- Onion – Brings a subtle sweetness and aromatic base that rounds out the flavor.
- Celery – Adds a clean, slightly herbal note that enhances the overall depth of the broth.
- Fresh Ginger – A warming ingredient that adds brightness and a gentle spice, making the broth feel even more soothing.
- Water – Slowly extracts all the nutrients and flavor from the bones and vegetables as it simmers.
- Kosher Salt – Enhances and brings together all the flavors in the broth.
How to Make my Ultimate Bone Broth:
Preheat Oven to 400 degrees
Arrange chicken bones and feet on a large roasting pan.
Roast in the preheated oven until bones begin to brown, about 45-60 minutes.
Transfer bones to a giant stockpot along with the vegetable scraps, vinegar, peppercorns, and bay leaves and pour in enough water to cover bones.
Bring to a boil and reduce to a skimmer, skimming the top to get off the impurities that bubble up to the surface. Cover with the lid and simmer for 10-12 hours, adding a tablespoon or two of salt halfway through.
Strain broth through a fine-mesh strainer into a container and refrigerate or freeze once cooled. Broth will last frozen for 3-6 months.
Enjoy!
Commonly Asked Questions:
Yes—if you want that rich, gelatinous broth with the signature “jiggle,” chicken feet are key. They’re packed with collagen and are what take this broth to the next level. And don’t worry- you won’t taste them at all!
Chicken feet are typically available at Asian or Mexican markets, and sometimes at local butchers. They’re usually very affordable and easy to find once you know where to look.
Roasting the bones deepens the flavor and gives the broth its rich golden color. It adds a level of depth you just can’t get from raw bones alone.
It will keep for 4–5 days in the refrigerator. For longer storage, freezing is best- Will stay good for 3-6 mos.
The Ultimate Bone Broth
Equipment
- 1 All Clad Pasta Pot
- 1 Souper Cube Storage tray
Ingredients
- 2 lbs Chicken bones such as necks, drumsticks, carcass etc , (I keep mine in the freezer after cooking and eating the chicken)
- 2 lbs Chicken Feet, (I get mine from the Asian Market or Mexican Market)
- Vegetable scraps (celery, onion, fennel, carrot, etc)
- 2 inch Knob of Ginger
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Whole Black Peppercorns
- 3 Whole Whole Dried Bay Leaves
- Kosher Salt
Instructions
- Preheat Oven to 400 degrees
- Arrange chicken bones and feet on a large roasting pan
- Roast in the preheated oven until bones begin to brown, about 45-60 minutes
- Transfer bones to a giant stockpot along with the vegetable scraps, vinegar, peppercorns, and bay leaves and pour in enough water to cover bones
- Bring to a boil and reduce to a skimmer, skimming the top to get off the impurities that bubble up to the surface. Cover with the lid and simmer for 10-12 hours, adding a tablespoon or two of salt halfway through.
- Strain broth through a fine-mesh strainer into a container. Refrigerate or freeze after cooled. Broth will be good for 3-6 months if frozen.
- Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Where the heck do I buy chicken feet?
Could you make this in a crockpot/slow cooker?
Thank you!