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Pastured Chicken Feet — For Broth, Collagen & Pets
Pastured chicken feet are the broth-maker’s cheat code — nothing on the bird carries more collagen per ounce, and a handful in the pot is the difference between broth that gels and broth that doesn’t. Ours come from chickens raised outdoors on Maryland pasture, moved to fresh grass daily on a Non-GMO, soy-free feed — no antibiotics, no added hormones. Cleaned, vacuum-sealed, and ready for the stockpot, the pressure cooker, or the raw-fed dog.
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Why Broth Makers Hoard Chicken Feet
A chicken foot is nearly all skin, tendon, and cartilage — which is to say, nearly all collagen. Simmered, that collagen converts to gelatin, and gelatin is what gives serious stock its body: the jelly-in-the-fridge set, the silky mouthfeel, the sauce that coats a spoon. Cooks who make broth weekly typically run a ratio: mostly backs and necks for flavor, plus four to six feet per gallon for the gel. If your broth has been coming out thin, feet are almost always the missing ingredient.
Every traditional cuisine already knows this — chicken feet are prized from dim sum carts to Caribbean soup pots to Eastern European kitchens. American grocery stores just stopped carrying them; farms never stopped producing them.
For raw feeders: chicken feet are a classic natural chew — raw, never cooked (cooked poultry bones splinter). Portion per your vet’s guidance for your dog’s size.
Using Them
Rinse, add straight to the stockpot with your backs and aromatics, and simmer 8 to 12 hours (or 2 hours at pressure). Some cooks blanch the feet first and peel the outer membrane for the clearest broth — optional, and skippable in a rustic pot. Strain well; the feet have done their work when the broth sets like custard in the fridge.
Frequently Asked Questions
What are chicken feet used for?
Bone broth and stock, above all — they’re the most collagen-dense part of the bird. They’re also a traditional ingredient worldwide and a staple raw chew for dogs.
How many chicken feet do I need for broth?
Four to six per gallon, alongside backs or a carcass, reliably produces broth that gels when chilled.
Do I need to peel chicken feet before making broth?
Optional. Blanching and peeling the outer membrane gives a clearer broth; skipping it is fine for everyday stock.
Can dogs have chicken feet?
Raw feeders use them widely as a natural chew — always raw, never cooked. Check with your vet for your particular dog.
How are the birds raised?
Outdoors on Maryland pasture, moved daily, on Non-GMO, soy-free feed — no antibiotics, no added hormones. Processed at a USDA-inspected facility.
Related
Shop all pasture-raised chicken
Chicken backs and necks — the flavor half of the same broth pot
Grass-fed beef bones and pork soup bones for the rest of the stock rotation
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