I can almost hear you saying eeew (smile), but don’t let the ingredients called for in this robust high-gelatin broth scare you off. I get my piggy and chicken feet locally from Ranch Foods Direct. However, you can also find a supplier in the Weston A. Price Foundation Shopping Guide or their phone app. This particular combination is one of the most dense gelatinous broths you can make. Even thicker than Jello©!
- 1 pig foot (mine was approximately 10 inches long)
- 1 package (about 1 lb.) chicken feet cleaned with skin left on
- 1 cup vinegar
- 1 large yellow onion, chopped
- Raw leftover veggies (except beets), optional
- Place pig’s foot and chicken feet in a small oval pan.
- Add vinegar and fill pan with filtered water.
- Carefully place pan in refrigerator and allow feet to soak through the night.
- Next morning, rinse well and place in a large oval slow cooker.
- Add onion and other raw leftover veggies (if using). Don’t use beets because they will turn the broth an unappealing maroon color.
- Add filtered water to fill to top. Cover and place on high heat for approx. 1 hour.
- Turn to low and simmer for approximately 12 hours. (I generally start mine at 5 to 6 in the morning, and it’s nicely cooked by 6 in the evening.)
- Allow broth to cool. Remove pig’s foot with a slotted spoon and save to eat. (It’s quite tasty with a bit of unrefined salt and pepper.)
- Remove chicken feet with a slotted spoon. (These can be cooked a second time until extremely soft, then crushed for use in your homemade dog or cat food.)
- Strain broth into a large glass bowl and place in refrigerator overnight.
- Next morning you will have a thick and healthy broth. I freeze mine in 1-pint BPA-free plastic containers for later use in my beans instead of water, or add this broth to soups instead of water. You can also heat a cup, add finely minced garlic and some unrefined salt and pepper, and serve it with a meal.
—A Traditional Cook original recipe developed for my blog post on Muscle Memory at
https://www.seleneriverpress.com/muscle-memory-know/ (This recipe may be used as is or adapted with permission by contacting Maria Atwood.)