Homemade Chicken Stock
I love food! There is something about a tasty meal that speaks to my soul. Think back to some of the best meals you’ve had in your life and the memories that surround them. Smile! In an effort to stop eating processed foods I decided to create some homemade chicken stock about a week ago. At first it seemed like a great idea, then it seemed weird, and now I’m in love with it.
Normally when I want to cook something new I call my mom. She is the most awesome cook ever and can make anything taste delicious.
* Ring, Ring *
Mommy: Wasup Son?!
Me: Hey, if you wanted to make homemade chicken stock how would you do it?
Mommy: Why do you want to do that? Just buy some from the store.
Is she doubting my ability to do this? Is she implying that I’m lazy? Hmm.
Me: I’m trying to avoid all processed foods. That stuff is not good for you.
Mommy: Well, if I was to make it I would use chicken feet.
Yes, there was an emphasis on I – no surprise there – love that woman. Second, chicken feet? To make really rich and gelatinous stock you need to use chicken feet. Yes, chicken feet. Weird right?
In my usual fashion I decided to embark upon the internet for additional information. The internet made the same suggestion and after briefly searching I found a recipe.
Health Benefits
Outside of the weirdness and coolness factor of cooking chicken feet there are many health benefits to homemade chicken stock.
- “A magic elixir of vitamins and minerals just begging to be taken.
- Rich in calcium, magnesium, phosphorus and other trace minerals.
- Helps with digestion.
- Rich in gelatin.
The Verdict
After getting over the initial shock of chicken feet in a pot I cooked them to the best of my ability. Not that you need much ability to boil some feet for a few hours. Five to six hours later I was in business. I put it in the fridge to cool off and later transferred to the freezer. The consistency of the stock is like jello when it is cold.
Ohh, and it tastes amazing!