How to Cook Chicken Feet for Broth

Chicken feet broth is made by gently simmering cleaned chicken feet in water, often with a few vegetables and spices, until the liquid is savory and rich in gelatin. Chicken feet are used in broths across many cuisines, with ingredients and seasonings varying by region and household; the finished broth can be sipped or used as a base for soups, rice, and sauces.

What You’ll Need

Chicken feet: 2 lb (900 g), thawed if frozen. Choose feet that are fresh-smelling, intact, and kept cold. Ask a butcher to trim them if you do not want to do that at home.
Water: 10 cups (2.4 L), enough to cover the feet in a stockpot with room for a gentle simmer.
Optional aromatics: 1 medium onion (about 150 g), 2 carrots (about 150 g), 2 celery ribs (about 100 g), 1 bay leaf, and 1 teaspoon (2 g) whole black peppercorns. These add a mild savory flavor; leave them out for a more neutral broth.
Salt: optional, about 1 teaspoon (5 g) to start. It is easier to adjust the seasoning after straining, especially if you plan to reduce or use the broth in another dish.
Equipment: a large stockpot with lid, kitchen shears or a sturdy knife, tongs or a slotted spoon, a fine-mesh strainer, and a food thermometer. Use a separate cutting board for raw poultry and wash hands, tools, and work surfaces with hot soapy water afterward.

Do not rinse raw chicken feet under running water; splashes can spread raw poultry juices around the sink. If the feet are frozen, thaw them in the refrigerator in a covered container before preparing them.

Step-by-Step

Inspect and trim the feet. Work on a clean, dedicated cutting board. Check each foot and discard any with an unpleasant odor, damaged packaging, or signs of spoilage. Use kitchen shears or a knife to snip off the sharp nail tips at the first joint. If a foot has a loose piece of skin or a visibly dirty spot, remove that portion rather than trying to wash it under the tap. Keep the feet refrigerated until you are ready to cook them.
Blanch to remove surface residue. Put the feet in the stockpot and add enough cold water to cover them by about 1 inch (2.5 cm). Bring the water to a full boil, then boil for 5 minutes. Use tongs or a slotted spoon to transfer the feet to a clean bowl, and pour the blanching water down the drain. Wash the pot before using it again. This first boil helps remove foam and surface residue; it is not the broth-making simmer.
Peel any loose outer skin, if needed. Let the blanched feet cool just enough to handle safely. Some feet have a yellow outer layer that loosens after blanching; peel away what comes off easily. This is optional, and skin color varies. Do not force off firmly attached skin or leave the feet sitting at room temperature while you work. If they become cool, continue promptly with the next step.
Add fresh water and aromatics. Return the feet to the clean pot and add 10 cups (2.4 L) fresh water. The feet should be covered; add a little more water if your pot is wide or they are not submerged. Add the onion, carrots, celery, bay leaf, and peppercorns if using. Hold back most or all of the salt until the broth is finished so its flavor can be adjusted after straining.
Bring the pot to a gentle simmer. Heat over medium-high until small bubbles begin to rise, then reduce the heat. Aim for a steady, gentle simmer rather than a rolling boil. Partially cover the pot, leaving a small gap for steam to escape. Skim foam from the surface during the first 20 to 30 minutes with a spoon; this is optional but helps keep the broth cleaner-looking. Add hot water if the feet become exposed during cooking.
Simmer until the feet are very tender. Cook gently for about 3 to 4 hours. Check occasionally that the liquid is barely bubbling and that the feet remain mostly submerged. Near the end, test one of the largest feet with a food thermometer, placing the probe in the thickest fleshy part without touching bone. USDA FSIS sets the safe minimum internal temperature for poultry at 165°F (74°C), verified with a food thermometer. The feet should also be soft and give way easily when pressed with tongs; if they are still firm, continue simmering and check again after 30 minutes.
Strain, season, and cool safely. Turn off the heat and lift out the feet and vegetables with a slotted spoon. Pour the broth through a fine-mesh strainer into a heat-safe container, then taste and add salt a little at a time if desired. Divide it among shallow containers so it cools faster, and refrigerate within 2 hours. Refrigerate cooked broth for 3 to 4 days, or freeze it for longer storage. Reheat leftovers to 165°F (74°C) before serving.

The feet can be discarded after straining, or picked over for any tender meat or skin you want to use in another dish. Handle them with clean utensils, and refrigerate any portion you keep within 2 hours. The broth may look thin while hot and turn softly gelled after chilling; that change is expected and does not require correction.

Common Mistakes

Boiling hard for the entire cook: A rolling boil agitates the liquid and can make the broth cloudy or greasy. Once it reaches a boil, lower the heat until only small bubbles break the surface.
Skipping the trim: Nail tips can be sharp and are not pleasant in finished broth. Trim them before cooking, and take care to keep the shears and cutting board separate from ready-to-eat foods.
Using the blanching water as broth: That first water carries foam and surface residue. Drain it, wash the pot, and start the actual simmer with fresh water.
Adding too much salt at the start: Broth can concentrate as water evaporates or if you reduce it later. Season gradually after straining, and remember that a soup or sauce made with the broth may contain additional salt.
Expecting a firm gel while hot: Warm broth is fluid. Its gelatin-rich texture becomes more apparent after it has chilled, so judge the set only once the broth is cold.
Leaving broth out to cool for hours: A large stockpot cools slowly. Strain into shallow containers and refrigerate within 2 hours rather than waiting for the whole pot to reach room temperature.

Tips

Keep the flavor flexible. For a neutral base, cook only the feet and water, then add seasoning when you use the broth. For a more familiar soup profile, use the onion, carrot, celery, bay, and pepper listed above. Ginger, scallion, garlic, or other spices can be added to suit a particular dish, but they will make the broth less neutral.
Use a pot that is not much wider than necessary. A snug fit helps keep the feet submerged without requiring excessive water. Too much water can make the finished broth taste weak; if you have added more than needed, simmer uncovered near the end to concentrate it gently.
Keep the simmer low and steady. You should see occasional small bubbles, not vigorous churning. Check every 30 to 45 minutes at first, and top up with hot water if needed. A lid left slightly ajar slows evaporation while still allowing steam to escape.
Strain carefully. Set the strainer over a heat-safe bowl or pot before pouring. If you want a clearer broth, avoid pressing the cooked vegetables and feet hard against the mesh, since that can push fine particles through.
Freeze in useful portions. Once chilled, transfer broth to freezer-safe containers, leaving room for expansion, or freeze small portions in an ice-cube tray and move the solid cubes to a freezer bag. Label the container with the date and volume so you can thaw only what a recipe needs.

Troubleshooting

The broth tastes weak: It may have been diluted by too much water or simmered for too short a time. Return strained broth to the pot and simmer it uncovered until the flavor is more concentrated. Taste as it reduces, since salt becomes more noticeable as the volume drops.
The broth is cloudy: A vigorous boil or pressing solids through the strainer is a common cause. Cloudiness does not mean the broth is unsafe. For a cleaner appearance next time, keep the simmer gentle, skim early foam, and let the liquid pass through the strainer without squeezing the solids.
The broth has too much fat on top: Chill it in the refrigerator, then lift off the firm fat layer with a spoon. If you want to serve it immediately, skim the surface carefully with a wide spoon. A little fat can be left in for flavor if that is your preference.
The feet are still tough after several hours: Check that the pot has been simmering rather than merely warming, and continue cooking in 30-minute intervals. Add hot water if needed to keep them covered. Use the thermometer on the thickest part of a large foot and confirm the poultry safe minimum temperature before using the broth.
The chilled broth does not gel: This can happen if the feet were small, the water ratio was high, or the broth was not concentrated. It can still be used as broth. Reduce it on the stove for a stronger flavor, or use it in place of a thinner stock in a dish where a softer body is acceptable.
The broth smells sour or was left out too long: Do not taste it to decide whether it is safe. Discard broth that smells spoiled or has spent more than 2 hours at room temperature; reheating cannot reliably make mishandled food safe.

Frequently Asked Questions

Do I have to blanch chicken feet first?
Blanching is optional, but it helps remove foam and surface residue for a cleaner-looking broth. Drain and discard the blanching water, wash the pot, and use fresh water for the long simmer.

How long should chicken feet simmer for broth?
Plan on about 3 to 4 hours at a gentle simmer. Start checking for tenderness at 3 hours; larger feet or a lower simmer may need more time. Use a thermometer to verify poultry reaches 165°F (74°C).

Can I make chicken feet broth in a pressure cooker?
Yes, if your appliance manual permits cooking poultry stock. Follow its fill limits and instructions for releasing pressure, and use a thermometer to confirm the poultry reaches 165°F (74°C). Timing varies by model and batch size, so do not rely on stovetop timing for a pressure cooker.

Why does chicken feet broth turn into jelly in the refrigerator?
Collagen released during the long simmer can make the chilled liquid set softly. It will loosen again when warmed. The texture is a normal result of the ingredients and cooking method.

How long does chicken feet broth keep?
Refrigerate it within 2 hours and use it within 3 to 4 days. Freeze portions for longer storage, and reheat refrigerated or frozen leftovers to 165°F (74°C) before serving. Do not store homemade broth at room temperature or attempt to preserve it by canning.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).