Chicken Feet Broth

Chicken feet are rich in collagen. When cooked long enough, the collagen is released, turning into gelatin. So after the broth is cooled, you will get the thickest, most gelatinous broth.

Ingredients:

1 -2 pounds of Three Sisters Ranch chicken feet

Water to cover feet

Instant Pot

Optional: Redmonds Real Salt

How to Cook:

Place the chicken feet into the Instant Pot and add just enough water to cover the feet. 

Add lid and seal. Set to high pressure for 180 minutes—yes, that 3 hours. 

When it is done cooking, you can either allow it to naturally release or flip the valve to venting. Many times if it’s at night and I just don’t want to deal with it, I will set it to warm for 10 hours.

Strain off the broth using a fine mesh strainer and store broth in the fridge or freezer.

How to Enjoy!

I heat up 1-2 cups on the stovetop each morning before pouring into a mug—adding a pinch of Redmonds Real Salt. It’s cozy, delicious and fuels my body.