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Easy One Pot Chicken Feet Bone Broth Loaded With Collagen

Dive into the world of nourishing and delicious homemade broths with my Easy One Pot Chicken Feet Bone Broth Loaded With Collagen! Perfect for new cooks and those looking to expand their culinary skills, this recipe is a game-changer. Packed with collagen, this bone broth is not only a breeze to make but also a powerhouse of health benefits. Collagen is known for promoting healthy skin, joints, and gut health, making this broth a must-have in your kitchen arsenal.

In this video, I'll guide you step-by-step through the process of creating this rich and flavorful broth using just one pot. Whether you're a beginner or a seasoned cook, you'll appreciate the simplicity and depth of flavor this recipe offers. Join me on this culinary journey and discover how easy it is to incorporate this collagen-rich elixir into your daily routine. Don't forget to like, comment, and subscribe for more minimalist gourmet recipes that bring the world to your kitchen!

Chapters:
00:00 Introduction
00:08 Cleaning and preparation for roasting
01:59 Adding broth ingredients
02:57 Cooking broth
03:47 Straining and storing broth
04:41 Tasting broth

Recipe:
2-3 lbs chicken feet
1-2 large carrots
2-3 stocks of celery
1 medium onion
1 head of garlic
Olive oil
1 tbsp salt
1 tbsp whole peppercorns (or 2 tsp ground pepper)
1 tbsp thyme (or your favorite dried herbs)
2 bay leaves
1/3 cup apple cider vinegar
1.5-2 gallons drinking water (use bottled water if your tap water doesn’t taste great)

Instructions:
1. Trim nails off the feet at the first knuckle, wash with water and drain, wash again with water and ¼ cup white vinegar. Drain feet and pat dry with some paper towels, then toss in olive oil
2. Cut carrots, celery, and onion, toss with olive oil and place on a baking sheet. Trim top off the head of garlic, add a bit of olive oil and wrap in aluminum foil.
3. Roast chicken feet and aromatics at 425F for 45-75 minutes, or until nice and roasted and the feet take on a dark brown color
4. Load all aromatics and the roasted feet into a large pot and add remaining ingredients and stir to combine
5. Bring to a boil over high heat. Once boiling, reduce heat to lowest setting that will maintain a simmer, cover and simmer for a minimum of 6 hours up to 24 hours stirring occasionally. I suggest at least 12 hours or more if you can, as it will really help the flavor develop. If your water level drops too much, you can top it off with more water to maintain the original level
6. After cooking, strain out all the solids and discard. You can use your broth immediately. Or allow to cool completely to room temperature, pour your bone broth in glass jars with tight fitting lids, and store in the fridge for 3-4 days