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Fac967ce ea0d 44aa 96fe 570e363ad6ac  2016 11 06 01 47 04
Food52
Food52

Contributing Editor Lindsay-Jean has been making batch after batch of stock, this one with 5 pounds of chicken feet. What do you put in your stock?

Pamsjams
Pamsjams
Whatever is in my fridge and my garden--ha ha! The last time it was Tex-Mex--with green and red bell peppers, some fresh Anaheim's, cilantro, parsley, carrots and celery. Perfect for chicken enchiladas,
Intelatin
Intelatin
Long Pepper from Le Sanctuaire. It gives the broth an incomparable warmth.
Melina Hammer
Melina Hammer
Always coriander seed, these days. (along with veg scraps collected and stored in freezer.) Sometimes a lemon, corn cobs, mushroom stems, whatever is available that will give more dimension. 😊
Stephani Sexton
Stephani Sexton
I started using chicken feet in my broth about a year ago, with great results. I add them in addition to carcasses, bones and aromatics. Then I pressure can the broth for future use. The feet give the broth lots of collagen and great body. Yum!