Chicken Feet Stock
A base stock that can be used for soups, stews, and roasts.
Place 500g of chopped pig trotters and 500g of chicken feet on a roasting pan
Broil it on maximum temperature until well roasted
Chop 2 celery stalks
Chop the white part from 1 leek, discarding the root. Keep the green part for later use
Trim and chop 1 large carrot
Trim, peel, and chop 1 onion
Transfer the chopped vegetables to a roasting pan and broil on maximum temperature until toasted
Use a leek leaf to tie together 1 sprig of rosemary, 1 sprig of thyme, and 2 bay leaves
Transfer the roasted meats and vegetables to a large pot and add the tied herbs
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
Strain it through a fine mesh sieve. The chicken feet stock is ready
Add this rich flavor to your soups and stews!
Yield 6 L
Chopped Pig Trotter500g