1. Rinse the chicken feet under cold water until completely clean, removing any debris—this step is crucial for clear, healthy stock.
2. In your largest pot, combine chicken feet, water, carrot, and celery, then bring to a boil.
3. Reduce heat immediately to maintain a gentle simmer, skimming off any foam that rises to the surface during the first hour.
4. Let simmer for 4-6 hours until the stock is golden and aromatic—about the time it takes for Amber to pace the kitchen hopefully.
5. Allow to cool completely, then strain out all solids and discard.
6. Pour the cooled stock into ice cube trays and freeze until solid.

Notes:

• Always skim foam during the first hour for the clearest, healthiest stock
• The stock will become gelatinous when cold—that’s the good stuff (collagen)!
• Amber prefers these slightly softened, so I sometimes let them sit for a minute before serving

Storage Tips:

• Keep frozen for up to 3 months in airtight containers
• Transfer to freezer bags once frozen solid to prevent sticking
• Label with dates—quality can decline over time even when frozen

What Makes This Recipe Special:

Natural glucosamine from chicken feet supports joint health better than expensive supplements, while the slow-cooking process extracts maximum nutrients into an easily digestible format. Way better than store-bought broth that’s loaded with sodium and preservatives!

Mix It Up (Dog-Safe Variations):

• Anti-Inflammatory Boost: Add 1/2 tsp turmeric during cooking for extra joint support (great for senior dogs like Amber)
• Hydration Hero: Make extra-large cubes in muffin molds for extended cooling on hot days
• Herb Garden: Add fresh thyme sprigs while cooking for a subtle herbal flavor dogs love