CHICKEN STOCK MADE FROM CHICKEN FEET

Step one:
1 kg chicken feet – boil in 2 liters hard boiling water for 5 minutes. Drain water, rinse feet in cold water. Clip the nails off at 1st knuckle. If there are rough patches of skin on the claw pads, cut off with sharp knife.
Step two:
2 large carrots, halved
1 onion, halved
2 ribs of celery in large pieces
1 bunch of thyme
1 bay leaf
10 pepper corns

Put feet back in big pot, add veggies and herbs, cover with cold water to cover by about 2 cm. Partially cover, leave about a half inch crack or so, and keep the stock cooking at a bare simmer, for 4 hours. Occasionally skim any foam that may come to the surface.

Uncover, increase the heat slightly to maintain a low simmer with the pot now uncovered. Continue to cook for an hour or two. At this point you are reducing the stock so that it is easier to store.

Strain the stock through several layers of cheesecloth or a fine mesh strainer (ideally both) into a pot.

Let cool and store in thick plastic bags/containers in freezer.

Recipe and photo: Petro Borchard