Homemade Chicken Feet Stock
Make a rich chicken stock using chicken feet. The claws are removed before cooking.
The stock is simmered for 8 hours to get the best flavor. It's then cooled and the fat is removed.
The final stock can be used right away or frozen for later.
By Nadia Kovalenko
Posted October 30, 2026Share
Time
Calories
Servings
Difficulty
Description
Make a rich chicken stock using chicken feet. The claws are removed before cooking.
The stock is simmered for 8 hours to get the best flavor. It's then cooled and the fat is removed.
The final stock can be used right away or frozen for later.
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Ingredients 15
4 lbs chicken feet
2 tablespoons olive oil, or as needed
2 cups chopped white onion
1 cup chopped carrots
0.5 cup chopped celery
2 cloves garlic, minced
2 quarts water, or as needed
2 medium leeks
0.33333334326744 cup coarsely chopped fresh parsley
1 tablespoon whole black peppercorns
4 sprigs fresh thyme
2 sprigs fresh marjoram
2 large bay leaves
1 sprig fresh rosemary
salt to taste
Instructions
-
1
Boil a large pot of water. Add 4 lbs chicken feet and boil for 10 minutes. Strain the feet, chop off the claws, and set aside.
-
2
Heat 2 tablespoons olive oil in the same pot over medium-low heat. Add 2 cups chopped white onion, 1 cup chopped carrots, and 0.5 cup chopped celery. Cook until softened, about 5 minutes. Add 2 cloves garlic and cook for 30 seconds. Add the chicken feet back to the pot and fill with 2 quarts water.
-
3
Slice 2 medium leeks, using only the light green parts. Add the sliced leeks to the pot.
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4
Combine 0.33333334326744 cup coarsely chopped fresh parsley, 1 tablespoon whole black peppercorns, 4 sprigs fresh thyme, 2 sprigs fresh marjoram, 2 large bay leaves, and 1 sprig fresh rosemary in a piece of cheesecloth. Tie with twine and add to the pot.
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5
Bring the stock to a boil, then reduce the heat to low. Simmer for 8 hours without stirring, adding more water if needed.
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6
Drain the stock into another pot to remove large solids. Strain the stock again through a fine mesh strainer lined with cheesecloth into a clean pot. Cool to room temperature.
-
7
Refrigerate the stock for 3 to 4 hours. Remove the congealed fat with a slotted spoon. Add salt to taste. Use within a few days or freeze.
Nutrition Facts
Servings 12
Amount Per Serving
-
Calories 48 kcal
% Daily Value *
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Total Fat 2g
-
Sodium 21mg
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Total Carbohydrate 6g
-
Dietary Fiber 1g
-
Protein 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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