NATURAL CURE ALL | Chicken Broth Using - FEET & NECKS 

The old timers always left the yellow skin on, it make the broth yellow and rich looking . Especially when making chicken and dumplins! We take the tips from the wings and use them as well, they make great broth/stock. I also use the backs when I buy bulk pounds of leg quarters. Like you I save all that good stuff and make a stock which is what I call long cooked broth. It’s richer than a stock in my opinion.

My Mom and Grandma always made chicken soup with the feet grandma left the yellow on. They would both sit there and suck the meat off the toes. Creeped us out, lol. But they make the best broth and soup, you will be pleased and will alway save them for future eats. Good morning Rachel, your broth is so pretty. Great job, you got so much done today. The camp stove is such a big help eh? I forgot to tell you. I finally got a presto pressure canner 3 wks ago and I have been pressure canning like crazy. Yesterday I did 4 quarts of green beans and 3 pints of whole green beans with garlic. I did your beef stew you made last year, I canned chicken, pork and beef, sloppy joe and ground beef for pasta and so many veggies. I am loving it!

Hi Rachel. Thanks for your down to earth videos. Save yourself a lot of time. There is no need to skin the feet or clip the nails. Clean them well by smoking in water with vinegar or lemon juice and rinse se real times. The skin adds richness to the stock as well as a beautiful golden color.

I just clean them really, really good and cut the nails off. Then just put them in a pot. That is how my granny did it. She said the skin on them has a lot of vitamins and helps with gelling of your stock. Great Video!!

Those jars sealing sounded like someone playing a musical instrument! Enjoyed so much, thank you!

I find that cooking the carcases for 2 hours in a pressure cooker (or instant pot) instead of 24-48 in my slow cooker makes the broth jelly up perfectly! I think I overcook it in the slow cooker and topping it off with extra water also seems to stop it turning to jelly. I only ever use the pressure cooker now as it works so well, plus getting it all done in an afternoon is also a bonus.

The feet with those toenails always remind me of the witch’s hand from the wizard of OZ. “I’ll get you my pretty” LOL

I just scrub the feet skin really well, and clip the nails. Love using the necks, backs, wing tips, carcasses. Waste nothing. I like cooking the chicken and veggie bits "long and low", too. I like using the skin, too, though. I will cool the broth, skim most of the fat. Then reheat the fat until just mostly liquid, and jar it up. Love watching you cook. Congratulations!

I really like your glasses! They are perfectly matched to your face shape. Beautiful! In my country we have also chicken soup that we call "rosół", made of chicken (the older the better), carrots, parsley (greens and root), slighty burned onion and celery root. We cook that soup from 1 to 3 hours, and if you add lovage at the end of cooking it would make a huge difference. Yummy! On the next day you can add tomatoes, a little of butter and make a tomato soup, and from vegetables and meat you can make pate or dumplings that we call pierogi. :) Have a nice day!

I grew up in a city with great Chinese cuisine and we ate chicken feet regularly. They were served with rice, stir fried veggies and a variety of delicious sauces. Definitely delicious to eat once you get over the ikk factor. Duck feet (skin and web removed) are tasty too.

I always use the feet and necks and all the bones. I also add a small splash of ACV and some ground turmeric. It's so healthy for you and adds a really rich golden color. Also, I almost never get a gel when they are canned and on the shelf. If I put the jars in the fridge though they always gel up.

I put a pinch of turmeric and ginger in my bone broth it's really good for you if you have stomach issues.

All those lids pinging at once was awesome to hear!!

I make bone broth just like you do and mine never gelled until I stopped topping it off with water. Less water means a higher percentage of collagen which makes the gel. So either add less water or add more bones.

I always use chicken feet for my broth and also let the dog eat some of them. The feet give it such a great rich flavor,

My grandmother always cooked the chicken feet in her broth, us grand kids lined up after they were cooked and she would give us each a foot to chew on. I really couldn't tell you how they tasted but we always ate them to the bone.

5 ***** video , great points and plenty of info for those who wish to know about another way to cook your broth in the oven,fabulous just fabulous.

I love the idea of using a big roaster to cook your broth!

You've accomplished a lot more than I do in a week. Bless you!

Ping! Best sound ever. You’ve accomplished so much today. Nothing like delicious chicken broth for soups & recipes. Love this video. Take a break, don’t work too hard. What a great life. 👩‍🌾👩‍🍳

My daughter made an Asian chicken feet dish for me: it was a lot of work soaking and cleaning them, then marinating and steaming, but, oh boy, it was absolutely yummy!

To get gelling in your broth is dependent on the water to bone ratio. Add just enough water to cover the bones This will give a gel consistency to the broth.

Thank you SO much for all of your videos! For some reason your videos really ground me when I’m in an anxious spell. They are also helping me and my husband and our daughter live a more simple life and become more self reliant. Much love from the yoop!! 💞

I just made 29 quart BAGS of broth for my freezer. Thank you foe sharing your recipes!

Sounds like an orchestra of canning lids - that's awesome!!! I always use the skin in my broth (fresh and cooked) because of the flavor it imparts. BUT, I do much smaller batches than you do so it's easy for me to chill my stock in the fridge (after straining it through a muslin towel) which allows the fat to congeal on the surface and it just comes off in a big solid disk like a frisbee of fat :) The gelled stock ends up fat free. I save the fat for cooking as well. I keep it in the freezer and just break off chunks of it as needed. The biggest amount of stock I do at one time is in my slow cooker, so, not near the massive oven batches you do. I love using necks and feet in stock though, it's great for creating the gelatin that is so good. I love the idea of saving all of your veggie trimmings in the freezer and using those in your stock. That's super efficient! Thanks for the great video! You asked what we add to ours and I use a lot of the same things you do in yours. I also add some dry vermouth, leeks - tops and bottoms (as well as unpeeled onions), unpeeled carrots, celery - stems and leaves, unpeeled garlic cloves, fresh parsley, sometimes I'll throw in some lettuce leaves, also use bay leaves, allspice berries, peppercorns, thyme fresh or dried, oh sometimes I'll throw in one or two long pieces of astragalus root....... I think that's it. I use both cooked and uncooked chicken together. I just save bones till I get enough and throw it in. Sometimes I'll have some other bird carcasses like turkey, cornish hens or pheasant and I'll throw those in too. Sometimes I like to make a mixed meat stock when I just have bits and pieces of things - poultry, beef and pork - crazy excellent stock!!!

Busy, busy, busy! You’re a canning machine, Rachel! Mad respect! Have fun with your family and take a break.

There is that gorgeous hair- Love the curls - what a great video as it is always interesting to see different ways of doing stock of any kind. Yours looks fabulous & I bet the house smelt just amazing. I am still waiting for my Pressure Canner to come so I have to keep my stock in fridge at the moment. Cheers Denise- Australia

Oh my! Great how to video. I’m exhausted imagining canning all those jars! Way to go Rachel

Those jars sealing is one of the most satisfying sounds!🙂

Yes you got gel from the chicken feet. All feet have great gel which is great for your health. Pigs feet, and chicken feet and cow's feet makes the best bone broth. Beef makes great broth also. Tfs this. I loved watchin you do this!😇🙏🏾👍🏾👏🏾😋

Just watched this and ordered a shirt!! And a shopping bag 😊. So I’m watching your chicken processing video now. So what we do to get clean feet is scald the whole bird (feet included) and we have a big bucket plucker so the skin comes off in there with the feathers. I cut up some of our chickens into pieces so I have bags of feet ready (cut the toenails off and put in bag), thighs, wings and breasts. I add necks, livers, heart, lungs and cleaned gizzards in a bag for broth or dogs. Feet and organs make a delicious broth! I hope you enjoyed the feet broth! 💜

I love how you stay busy canning...

We save any veggie scraps that don’t have mold or are slimy, makes for the best broth! We also use a splash vermouth, or cooking wine that really helps extract all that good collagen! As always loved this video!

Chicken feet makes the best broth loaded with flavor, never get to make neck broth we love necks and rice

Oh the sound of jars sealing!!!!! Love it.

So glad I saw this video in time. Just ordered my Tshirt!! Love you guys and your videos!

Allspice just a couple berries of it. I use veg scraps too. You should invest in a spider. Great for scooping out the bones and veg bit (the bigger part) quickly. Also great when you blanch stuff for canning.

The chicken feet recipe I followed had the feet in rolling boil for 5 minutes. The skin came off easy and it drained any blood out of veins. Threw water out afterwards. I did cut the nails off and peel like you. It also said trim any rough spot on pads. And listen to all that pinging at the end! Awesome!

Luv watching you ;*) -Gma used to make Ragoût, with browned floured up pigs feet. I'm not a big meat eater but have eaten chicken feet in a 'stew' (sancocho) when I travelled & stayed with friends & loved ones in Dominican Republic . - washed & cleaned in vinegar then browned up with various root veggies, onions, added tomato paste etc.. The skin wasn't removed - once eejeybeejeys are gone - it was good ;*)

I bought that same camp stove after y'all mentioned it in one of your videos. I love it! Not only is it great for canning, but it's a great side along to the grill because I can use it to make sides and other things for a meal, outside where it's cooler.

Just made beef bone broth and chicken/turkey bone broth the same way, no feet ha ha! I needed room in my freezer too! Love ,love your videos!

LOL, I was making bone broth and had your videos on in the background and as I was putting my chicken feet in the pot, this video came on! The chicken feet guarantee a lot of gelatin/collagen. Great video!

When I scald the birds for plucking I make sure the feet are submerged it the hot water too. Most of the skin comes off the feet in the plucker. Don't know why you have to cut the nail off, the outer layer of the nail comes off just like the skin. For the feet that still have skin on them, I just put them in hot water again when I am ready to clean them up and use them.

That's a lot of chicken broth. Good job, momma

So thorough in explaining, thank you so much!

Well done, but please show the final result when making broth. We adore seeing gelatinous broth.

Thank you so much for all your hard work and filming this all for us ❤️

I grew up eating chicken feet in soup, delicious. Does make for excellent broth too. Thanks for sharing.

The pings. I love it. Love your outdoor setup.

I enjoy adding Sage or Poultry seasoning Linda from Ct

Love the pings! It never gets old!

I dehydrate the chicken feet as a treat for my dogs, they love them.

What a coinkydink. Im canning chk. Broth too! Gonna go look for your salsa recipe. I didnt see it in the description box. Thanks Rachael! You and Todd are doing a great job!

This video pop up in my feed 😀. We have an amazing chicken feet pickle recipe 😋

Good for you doing the feet!! I'm getting ready to do some turkey processing very soon (they are getting really large!). When I do the feet, I don't cut off the toenails. I personally think there is collegen in the nails? But, I have no proof of this, just my opinion. I do pull the outside toenails off though as it's like a covering over the toenails. If I cant get them off with my finger I use a pliers to pull them off. Love your videos Rachel!!

Love the canning music

I actually have a friend who's Jamaican who makes a chicken foot soup and it was delicious

Looks wonderful! I have never made broth with the feet (yet) but my lil extra a a good splash of V8 juice. Yummy

Try the chicken feet, just try one bite, great for KETO. Get a napkin for the bones, NEVER though I would be recommending chicken feet, but I am!!!

Love 💕 the music 🎶 you had going on. I have canning 🥫life goals. God bless y’all

Great processes for both. We will have to try these soon at out place. Take care and stay safe, Rob

My mom told if get bone marrow out bones to just Crack them a little bit in a bag then add them it makes for a richer broth. Just ideal

I was so happy to see you use the chicken feet, I see them in the store at times. I don't pressure can, but I will try this stock for when I am going to make soup. Pat from Oregon coast.

Yay salsa day! Oh wait... will watch and salsa with ya from past video 😂. Gotta do mine too and fermenting green tomatoes and trying fermented salsa! Hey Rachel do a fermented salsa video?!?!?! Kristy in Missouri 😃🇺🇸

This is inspiring me to clean out my freezer and make stock. I have been putting it off due to heat but I am going to set my roaster up either in the garage or.on the back porch.

The chicken feet gave me the creeps too, until I tried them in Hong Kong. They did it in a sticky spicy sauce. These days I'm a *BIG* fan, highly recommended.

love your teaching video's

I bet your electric bill is high, love your videos. Lots of hard work, I'm sure your husband is very happy with your Knowledge!

I've never canned my own broth, but that's my goal, but I do make and freeze. My husband likes to take chicken or turkey carcasses and smoke them, then I boil them down no spices some times veggies some times not. I'm allergic to onion so no onions. I try to add my spices and herbs when I use it because I never know what I'm going to use it for later. 1 time might be soup, next time might be to make dirty rice or beans, or a gravy.

Hi 👋 I am a new subbie :) I really love watching you do the canning..I am 58 years young and this is the first year I have canned. I always helped my mom through the years but wasn't really interested in learning. I am having a great time watching so many great women canning and their different ways of doing things. I do have a question..did you put the apple cider vinegar in the broth for taste or is it necessary for canning it?? Thank you for sharing ! XOXO Cindy

Did you do a taste comparison between your two broths? Did you get the gelling effect in the one with the feet? Have a wonderful time with your family and try to relax: don't let the feeling of meeting the "things to do list" stress you out!

Also I roast my caucuses again before cooking them for broth, supposed to make the good stuff in the bones release more into the broth.

If u want to still feel good about using the feet and make ur pooch happy ....just dehydrate them and ur dog will love them. It's much easier and good for ur dog too 👍👍

Yeah feet and necks...🤯😲😳 I know people do it ....I have always lived on a farm since I was born and after 58 years....I gotta pass on feet for broth 🤫🤢 SO.....if u have a dog or know of one I want to treat...and want to feel better about yourself for not wasting....I dehydrate our chicken feet and my pooch LOVES them! 👍👍 💖 I just found ur channel and LOVE IT!

What a Beautiful Sound !!!! ♥️♥️

absolutely lovely, have a fantastic fun filled weekend, your video's help me so much!

Yummm! You might try lemons in some of your chicken broth if you like it! Right here with you sweating in the kitchen and got the burners on outside! 💪🏽

Great video Rachel and hope y’all are doing well

I’m exhausted watching all of this work💥

Such a blessing 🙏❤️

I grew up in the country. But I don't think I can do it. My Grandma never did it. The first time I saw chicken feet in perlo was at a church social and I almost died...lol

Not sure if anyone ever answered you….I’ve never done stock with feet but from what I understand, you’ll only have fell once it’s cooled but once you can it, it stays liquid in the jars. Then I guess if you open it and refrigerate it, it would gel up at that time

Feet stock is great. Secret ingredient in our soups etc.!

Broth looks great! Boy you make me tired just watching you lol. & nope I still haven’t started any broth. Super busy week. Lots of tests for my poor husband, then biopsy and oncologist consult Thursday. Maybe I’ll get it going Friday 🤞🏼 depends on how he’s doing.

My mom likes to cook chicken feet in a nice spicy thick sauce. She says they taste like chicken wings...i just can't 😅😅

How do you work full time and do everything you do?

processing chicken feet would give me the ebbie jeebies too!

Loving your videos, you guys do a great job

Ping party says it all.

Oven chicken broth sounds interesting!

Rachel, I really enjoy your channel and learn alot from your information filled videos.. Looking for info on the music you play many times. I've searched many posts and see no links. Could you or someone direct me to finding the artists? TIA

Hey, I make broth like this all the time. My question is why do you add the vinegar? Never mind I made it farther along in the video and you explain why 😂😁

Well I don't no where I've been and how I found you but I love your channel just subscribed 🥰💐🌷

I used to buy feet for stock (and necks)... they came frozen and I tossed them in as is - they are creepy and that was as far as I was willing to go eeek... no way I was giving them a peel and a pedi lol...

you are a brave soul, peeling those feet.

I don’t peel, nor cut the nails off. They go right into the stockpot!

I love your channel! I haven’t canned anything yet, but love watching your videos for when I am able to can. I have made chicken soups but never just broth. What does it mean to have jell (or jelly up) in your broth? Do you want it to jell up? Thanks!

Curious to hear your thoughts on using the feet. I've never done that either heard about it good luck. Have a blessed day!

Regarding veggie scraps, aside from the normal onion, garlic, carrot tips and tops and celery butts, could I use squash nubs and cabbage cores and bell pepper bits??? Everyone says freeze veggie scraps but what scraps to you keep for broth vs not keep.

Great video. A few questions -- what oven temperature did you use for the second batch of broth and did you stir the broth sometimes while it was cooking. Final question, do you give the pigs the cooked bones too? Thanks