Ingredients:
- 2 lb (1 kg) chicken bones, livers and... from making other chicken recipes;
- 15 - 20 chicken feet, about 1 1/2 - 2 lb (3/4 - 1 kg);
- 1 large piece ginger, about 2 - 4 oz (60 - 120 g), peel, pound and chop;
- 8 cups (1,920 ml) water;
- 1/4 cup inexpensive salt, for cleaning;
- Sea salt.
Recipe:
Make about 6 cups (1,440 ml)
- Add 6 cups of water to a large stock pot over medium high heat;
- Add chopped ginger;
- Add 2 cups of water to a separate medium stock pot over medium high heat;
- Clean chicken feet and chicken with salt, you can use inexpensive salt;
- Add chicken feet and bones to the medium size pot when water comes to a boil;
- Boil for 5 - 10 minutes and wash them off under cold running water;
- Transfer all the bones to the large pot;
- Add sea salt, don’t over salt;
- Lower to simmer after it comes back to a boil for 1 1/2 to 2 hours, or chicken feet become soft;
- Scope in containers and freeze.