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High Collagen Chicken Bone Broth
Ingredients
- 2 lbs chicken feet
- 10 cloves garlic
- Handful of ginger root
- 4 Thai chilies
- The juice of one lemon
- 1 tbsp ground green peppercorn
- Bay leaf
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Directions
- Pan cook chicken feet in a cast iron pan until they brown. Mailliard reaction is great for complex flavor. Another option is to roast them in a pan until they brown and the bones soften a bit
- Add aromatics to the pan after some of the chicken fat has rendered—garlic and ginger should be sliced very fine and allowed to turn golden in the pan
- Transfer to a large stew pot, then add cold water to the cast iron pan while it’s still hot to deglaze, transfer the liquid to the stew pot
- Make sure that the chicken bones are well-covered, then add lemon juice, about half of the salt, and the Thai chilies and bay leaf, cover and bring to a boil, then reduce heat so that broth stays at a consistent simmer.
- Check on it every hour to make sure not too much water is evaporating and add more liquid if necessary
- After hour two, adjust salt to taste and add pepper
- Cook as long as you want! It’ll get better if you can leave it overnight. Comes out quite gelatinous, very rich.
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