Super Collagen Bone Broth: Support your gut, skin, and joints.

Let’s talk about chicken feet—yes, really. While they may not be the most conventional ingredient, chicken feet are incredibly rich in connective tissue, making them one of the best sources for creating a collagen-dense, gelatin-rich bone broth. When simmered slowly, the collagen and amino acids released support healthy skin, joints, and gut integrity, making this an ideal tonic for anyone focused on foundational wellness.

Once cooled, you’ll know you’ve nailed it when your broth sets with that classic jelly-like consistency—nature’s sign of a truly therapeutic brew.

Here’s how to make a high-collagen chicken feet bone broth that supports skin health, gut function, and overall vitality:

Ingredients:

• 1 kg chicken feet (cleaned, nails clipped if possible)

• 1–2 chicken carcasses or wings (optional, for deeper flavour)

• 1 large onion, quartered

• 2–3 carrots, chopped

• 2 celery stalks, chopped

• 4–6 cloves garlic, smashed

• A thumb-sized piece of ginger, sliced (optional for a warming touch)

• 2 tbsp apple cider vinegar (helps extract minerals)

• 1–2 tsp salt, to taste

• 1 tsp whole peppercorns

• 2–3 bay leaves

• Filtered water, enough to fully cover ingredients (approx. 3–4 litres)

Method:

1. Prep your feet: If they aren't already, clean your chicken feet thoroughly. Snip off the tips of the nails if you're feeling fancy—it’s optional but looks nicer.

2. Blanch (optional but recommended): Add chicken feet and bones to a large pot, cover with water, and bring to a boil. Let it boil for 5 minutes, then drain and rinse. This helps remove impurities and makes a clearer broth.

3. Fill the pot: Add the blanched feet, bones (if using), and all your veggies and spices to a large slow cooker, stockpot, or pressure cooker. Pour in enough water to cover everything by a few inches.

4. Add apple cider vinegar and let everything sit for 20–30 minutes before cooking. This helps draw minerals from the bones.

5. Cook low and slow:

   • Slow cooker: Cook on low for 24–48 hours.

   • Stovetop: Bring to a gentle simmer and cook covered for 12–24 hours, checking occasionally.

   • Pressure cooker: Cook on high pressure for 2–3 hours.

6. Strain it: Once done, strain the broth through a fine-mesh sieve into jars or containers. Discard the solids (or compost them if you can!).

7. Cool & store: Let it cool, then refrigerate. A good broth should gel when cold—this means it’s packed with collagen! 🧊

🧡 How to Use It:

• Sip it warm as a nourishing drink

• Use it as a base for soups, stews, or risottos

• Freeze in silicone trays for easy portions

Bonus Tip:

Want extra flavour or a golden colour? Roast the feet and any bones beforehand for 30–40 minutes at 200°C. It gives the broth a deep, rich taste.