Made chicken stock! Been battling a cold for a few days and figured I needed a pick me up. Been wanting to make stock with chicken feet for a long time - I knew the fat and cartilage content of the feet would add a really beautiful mouthfeel to stock you can’t get from using just bones. And I was right. The only thing better is just poaching a whole chicken.
2 lbs chicken feet, cleaned in warm water and vinegar
Mirepoix (onions, carrots, celery)
2 sticks cinnamon
2 pieces star anise
Sweat your veg down, add your chicken feet, cover with water and simmer for 2-4 hours. Strain out all your solids.
Taste and add salt and pepper (be careful, I always have a hard not overselling stocks and soups)
Will keep in the fridge for a week and frozen for several months.
Funny thing is I didn’t even make soup, used the stock to make rice - the fatty, salty liquid turned the rice into something perfectly nourishing. Put me right to bed.