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Chicken feet, carrots, celery, and onions slowly simmered to make a deep rich bone broth.
WHAT’S GOING ON HERE:
Chicken feet; chicken feet are great for bone broth they are cheap, ready to use, and filled with fat, marrow, and collagen. The slow simmer breaks down the feet and the smashing process releases the fat and marrow into the broth. For my recipe i leave the claws on since the entire thing will be strained anyway. who needs an extra step.
Celery: Celery is like natural salt once it’s heated. Its starch helps to break down and add body to the broth.
Onions: Onions once simmered and broken down make the broth feel full and complete the broken down onion adds a ton of flavor.
Bay Leaves: bay leaves give that all-day feel. It gives a subtle earthiness that is missed if missing from the broth.
Eggshells: Eggshells are a great way to fortify your stock. With excessive simmering, we tend to lower the nutritional value. Eggshells add a little extra calcium and other minerals to the stock.
TIPS & TRICKS FOR THE BEST CHICKEN BONE BROTH:
dry saute: when sweating the vegetables no need for oil. added oil will come back to bite you later. instead keep the heat manageable for sweating the ingredients make sure to add color to the vegetables. once they are done its as simple as covering it in water.
salt: this is a salt free recipe feel free to add some salt as you use the stock in recipes. leaving the stock salt free will leave room for added flavors. once you add too much salt it really hard to balance it.
mash it: even if your chicken feet and vegetables have simmered to a pulp mash it with a potato masher. mashing the stock makes sure all the marrow is pulled into the stock.
simmer: make sure you bring your broth to a boil then reduce it to a simmer. bringing the stock to a boil ensures it’s brought to temperature lowering it to a simmer makes sure you don’t evaporate the water too quickly and it gives time for the collagen to build resulting in a richer stock.
crockpot: this recipe is not meant for the crockpot no matter how long you cook it. a consistent boil is important for a silky marrow-rich broth.
time: a long cooking time is a must for stock. the low and steady simmer really helps the chicken and vegetables break down. the pectin in the vegetables help build flavor and body in the stock while the bone marrow gives it tremendous flavor.
straining: straining is important. it can go very wrong if the strainer isn’t secured. securing the strainer into the receiving the container can help any messes. strain the broth in batches. as you fill up the strainer mash the pulp till almost dry to really maximize flavor.
no scraps: when making stock you’re often told to use ends and scraps to make stock. using ends, scraps and otter peels can result in a murky broth that also tends to have a grit to it that clings to the end of vegetables.
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