JELLY FOOT

chicken bone broth

Ingredients:

3Lbs Chicken feet

5 Chicken necks and backs (about 3 Lbs)

Veggie Scraps from freezer ***add details on what scraps in appendix***

1 Bundle Carrots

1 Bunch Celery

1 Large Onion

Heaping Tablespoon of Whole Black Pepper

Heaping Tablespoon of Coriander

1-4 Chili Peppers (Optional)

Instructions:

  1. Preheat the oven to 400° F and put chicken necks and backs into a roasting tray and the chicken feet in a separate roasting tray.

  2. Roast the chicken parts for between 1.5 and 2 hours or until golden brown, draining the fat from the chicken necks and backs every 30 minutes and giving the chicken feet, necks, and backs a toss to ensure they don't stick to the pan too badly.

  3. While the chicken roasts, roughly chop the onion, carrots, and celery and either roast them in the oven tossed in chicken fat for 30-60 min, or just throw them straight into the stock pot. If using fresh chilis, slice and throw those in the pot as well.

  4. Cover the veggies in the stock pot in cold water with enough extra water and headspace to cover the chicken.

  5. Put the stock over high heat until it boils, then reduce to a simmer.

  6. Once the chicken bits are nice and browned add them to the stock pot along with any reserved chicken fat, and use a big splash of the hot liquid from the stockpot to deglaze your pans.

  7. Once the chicken is added to the stock pot, raise the heat back to high until it boils, then reduce back to a simmer.

  8. Let the broth simmer covered for 3 hours, stirring every 30 min or so.

  9. While the broth is simmering, toast your coriander, black pepper, and hot peppers if using dried peppers. Go until fragrant and start shaking/popping in the pan, then add to the broth

  10. After the chicken has simmered for 3 hours in the broth it should be soft enough to pull apart. I use a pair of long tongs and a fork. Make sure to break up as many of the chicken feet as you can to help release as much gelatin as possible.

  11. Simmer the broth for another hour after you finish breaking up the chicken feet.

  12. Strain the broth, pressing down on the solids to release as much liquid as possible

  13. Set the solids aside in a mixing bowl until they are cool enough to throw in the trash.

  14. Quickly cool the broth by setting the pot in a large bowl of water in the sink either running water slowly or replacing the water every few minutes (it cools faster if you stir the broth in the pot)

  15. Package the Jelly Foot into quart containers (do not skim fat, you can do that after it cools if you want) and stick them in the fridge or freezer.