I made some homemade chicken stock for the first time the other day. I used chicken feet from pasture-raised chickens that I had to peel some remaining yellow skin off of, and I also cut off the hard-to-remove callouses on the pads of the feet. I blanched them quickly, cut off the claws, and threw them in my slow cooker with some onions, a little salt, a tablespoon of vinegar, and a carrot and let them go on "low" for 18 hours. I strained the broth, and let it boil rapidly for a little bit to reduce it a little bit more and get any remaining fat and impurities that might have gotten through the strainer.
I noticed that there was a bit of an "off" smell when it was boiling. It wasn't bad, offensive, or repulsive, but more of a really subtle smell, such as when butter is left out on the counter for a while and picks up some "off" flavors.
I froze my stock in ice-cube trays, but now I'm wondering...is it safe to eat? Or should I start over?
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)