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      Chicken Feet Stock

      Chicken Feet Stock

      A base stock that can be used for soups, stews, and roasts.

      • Level

        Basic

      • Cooking

        1h

      • Overrall

        5h

      • Ready

        9:01 am

      • Chicken Feet

        Chicken Feet

        17.64oz
      • Pig Trotter

        Chopped Pig Trotter

        17.64oz
      • Celery

        Celery

        2 stalks
      • Leek

        Leek

        1
      • Carrot

        Large Carrot

        1
      • Onion

        Onion

        1
      • Rosemary

        Rosemary

        1 sprig
      • Thyme

        Thyme

        1 sprig
      • Bay Leaf

        Bay Leaf

        2
      • Water

        Water

        as needed
      Equipment
      • String

        String

      Activity

      What's a good substitute for Pig Trotter?

      For a similar collagen-rich result, use extra chicken feet or add chicken wings. If you prefer, use beef bones or oxtail for a different but equally flavorful stock. Adjust cooking time slightly if using larger bones.

      M

      avatar-image

      Sous answers Michael

      What's a good substitute for Rosemary?

      Thyme is the closest substitute, as it's already in the recipe. You could also use sage or oregano. If you don't have fresh herbs, use 1/3 the amount of dried herbs. These alternatives will change the flavor slightly but still provide a nice herbal note to the stock.

      M

      avatar-image

      Sous answers Michael

      What's a good substitute for Carrot?

      Parsnip or turnip can work well. They have similar texture and add sweetness to the stock. If you don't have those, celery root or additional celery stalks can also provide depth of flavor.

      M

      avatar-image

      Sous answers Michael

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      Chicken Feet Stock trailer thumb

      Chicken Feet Stock

      Caio Soter

      • Step 0
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        Place 17.64oz of chopped pig trotters and 17.64oz of chicken feet on a roasting pan

      • Step 1
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        Broil it on maximum temperature until well roasted

      • Step 2
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        Chop 2 celery stalks

      • Step 3
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        Chop the white part from 1 leek, discarding the root. Keep the green part for later use

      • Step 4
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        Trim and chop 1 large carrot

      • Step 5
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        Trim, peel, and chop 1 onion

      • Step 6
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        Transfer the chopped vegetables to a roasting pan and broil on maximum temperature until toasted

      • Step 7
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        Use a leek leaf to tie together 1 sprig of rosemary, 1 sprig of thyme, and 2 bay leaves

      • Step 8
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        Transfer the roasted meats and vegetables to a large pot and add the tied herbs

      • Step 9
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        Fill the pot with water enough to cover all the ingredients. Bring it to a boil over low heat and cook for 4h to extract the flavors

      • Step 10
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        Strain it through a fine mesh sieve. The chicken feet stock is ready

      • Step 11
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        Add this rich flavor to your soups and stews!

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