Chicken Bone + Feet ('Paw') Broth

I've heard chicken feet - ('paws' - yes they were actually labeled Chicken Paws!) - make a lot of difference in the quality of bone broth when added to roasted chicken skin and bones then simmered in the usual way. Based on the jelling of this particular batch, I'd say that's correct.

I drizzled 5-1/2# of chicken thighs with EVOO then seasoned them with turmeric, Himalayan pink salt and my blend of black + cayenne pepper. They were roasted at 350° uncovered for almost an hour then added the chicken feet, basted everything and returned the pan to the oven for another 45 minutes. This pan of chicken thighs and feet looks SO weird! 

The next step was removing all the meat which totalled almost 2# and returning the skin, bones and the chicken feet to the roasting pan. Cover with fresh cold water, filling the pan to about the 2/3 point. Simmer this, covered on the stovetop, for 3-4 hours on a very low bubble.

Scoop out the solids and drain the liquid back to the pan. Strain this back and forth between 2 pans in increasingly smaller mesh strainers, removing all particles for a clearer broth. Throw away the skin and bones-secured as much as possible in a sturdy bag-in hopes of preventing animals from ingesting the bones. Chill overnight in the refrigerator.

It was interesting to me that all the dark orange color from the turmeric settled into the fat, reminding me how our bodies store vitamin A and D in fat as opposed to vitamins B and C which are water soluble. I'll add a little of this to Oliver's food as well as use it to brown meat. I was very happy with the way it all scraped off from the chilled-jelled broth. You can see how solid it is with the spoon I used for that standing up in the pot!

The more bone broth jells when chilled, the more natural collagen it contains. Very good for old bones and joints, so my sweet old pup Oliver and I, hopefully, will both benefit from this.

Next, heat up the broth to steaming, but not boiling. Ladle it into clean jars. Seal and listen for the >ping< then put the sealed jars in the 'fridge.

Since these aren't canned the usual way they're not 'shelf stable' so need to be kept cold and used within a few weeks for soup base or as a nutritional supplement, warm broth, for you and your dogs. . .Lin