Chicken Feet

Small but mighty, chicken feet are extraordinarily rich in collagen and gelatin, making them one of the most valuable additions you can make to a homemade broth or stock.

One full pound pack

Toss a handful into your next batch of chicken broth and the result will speak for itself — a richer, deeper, more gelatinous broth that sets up firmly when refrigerated and delivers a silky, full-bodied texture that store-bought stock simply cannot replicate. They work equally well in a long braise, where the collagen slowly dissolves into the cooking liquid, naturally thickening the sauce and adding layers of flavor throughout the cooking process.

A staple of Asian, Caribbean, and Latin cuisines, chicken feet are also a key ingredient in traditional Jewish chicken soup, long prized for their ability to produce a truly exceptional bowl. If you have been making broth without them, you will notice the difference immediately.

Making broth from scratch? Check out our Chicken Broth Parts Bundle — everything you need for an extraordinary homemade broth in one convenient package.

Photographs for broth parts all use the same perspective on 3 different container sizes to help you reference the quantity you may want to purchase. This photograph uses a 7" diameter 2 quart Le Creuset Dutch oven. Others use a 10.25" diameter 5.5 quart or a 14" diameter 13.25 quart.