Gelatinous Homemade Chicken Stock (Stovetop Method)
Learn how to make gelatinous homemade chicken stock using chicken feet, roasted bones, and slow stovetop simmering. This rich, collagen-packed broth gels beautifully and adds depth to soups, sauces, and more.
Equipment
- The Largest Stock Pot You Own I used an 8qt pot, but I wish I had a bigger one!
Ingredients
- Carcass from 1-2 whole roasted chickens
- 6 chicken feet cleaned
- 1 to 2 cups chicken wing tips or other bony parts
- Water enough to cover ingredients
- 2 to 3 carrots rough chopped
- 2 to 3 celery stalks rough chopped
- 1 onion halved (keep peel on for color)
- 3 smashed garlic cloves
- 1 teaspoon peppercorns
- 1 to 2 bay leaves
- Optional Boosters
- Handful of frozen vegetable scraps I like to keep scraps in the freezer just for this!
- Splash of apple cider vinegar helps extract minerals and collagen
Instructions
- Clean chicken feet and boil for 2 to 3 minutes, then drain.
- Add all the bones to the pot.
- Add chopped carrots, celery, onion, veggie scraps, peppercorns, and bay leaves.
- Pour in water to cover everything.
- Bring pot to a boil over medium-high heat.
- Skim off foam and impurities during the first 30 minutes.
- Reduce heat to the lowest simmer possible (barely bubbling).
- Add a splash of apple cider vinegar to help extract more collagen.
- Simmer uncovered for 6 to 10 hours, adding water only as needed to keep bones submerged.
- For best gel, avoid stirring and don’t let it boil after skimming. Simmer for as long as possible.
- Strain stock and discard solids.
- Chill in the fridge until fully set. It should be wiggly and firm once cold.
Video
