Chilean chicken feet broth is a collagen-rich, warming soup made with chicken feet, potatoes, carrot, celery, and aromatic herbs — ready in just 45 minutes. A traditional remedy for cold days and flu recovery, each serving provides around 350 calories and a concentrated dose of natural gelatin that supports digestion and skin health.
Contents
How to Make Chicken Feet Broth?
Preparing chicken feet broth is an incredibly simple and versatile recipe. The key step is cleaning the feet thoroughly before starting — trim the nails from the base with kitchen scissors and rinse under warm water. From there, a single pot and 45 minutes of gentle simmering produce a deeply flavored, naturally thick broth that no stock cube can replicate.
Nutritional Information
Each serving of chicken feet broth contains approximately 350 calories, 30 g of carbohydrates, 12 g of fats, 20 g of protein, 3 g of fiber, and 600 mg of sodium.
Homemade Chicken Feet Broth Recipe
Category: Soups
Preparation: 30 minutes
Cooking: 45 minutes
Servings: 4 people
Ingredients
- 10 chicken feet
- 2 medium-sized potatoes, diced
- 2 bay leaves
- 2 sprigs of cilantro
- 1 carrot, sliced
- 1 small onion, julienne
- 1 clove of garlic, minced
- 1 stalk of celery, chopped
- 1 lemon
- 1 cup of shredded broccoli (optional)
- ½ cabbage cut into large pieces (optional)
- Merkén (Chilean spice)
- Salt
- Pepper
Instructions
- Thoroughly wash the chicken feet in warm water and remove the nails with kitchen scissors or a sharp knife. Pat them dry with paper towels and set aside.
- In a large pot, place the clean chicken feet, bay leaves, carrot, onion, celery, garlic, cilantro sprigs, salt, and pepper. Cover with cold water and heat over high heat until it reaches a boil. Remove the foam that forms on the surface with a spoon, reduce to medium heat, cover the pot, and cook for about 45 minutes or until thoroughly cooked.
- If you want to add cabbage and broccoli, do so after about 30 minutes of cooking. Cover again and cook for an additional 15 minutes.
- Serve the chicken feet broth immediately, piping hot, optionally garnished with freshly chopped cilantro and a pinch of Merkén.
Additional Tips
Clean the chicken feet properly — preparation defines the broth quality
Before cooking, soak the chicken feet in cold water with a squeeze of lemon for 10 minutes to remove any residual odor. Trim the nails from the base with scissors and, if the outer yellow skin is present, blanch the feet in boiling water for 2 minutes and peel it off — this produces a cleaner, lighter-colored broth. Skipping this step results in a murky, strong-smelling soup.
Skim the foam during the first boil — it clarifies the broth
In the first 5 to 10 minutes of cooking, a grey foam will rise to the surface. This is coagulated protein and impurities released by the chicken feet. Remove it consistently with a spoon or ladle before reducing the heat. Broths that are not skimmed turn cloudy and develop a stronger, less pleasant flavor that no amount of seasoning will correct.
Add vegetables in stages to preserve their texture
Hard vegetables like potato and carrot go in from the start. Tender or leafy additions — broccoli, cabbage, fresh cilantro — should only be added in the last 10 to 15 minutes of cooking. Overcooking them turns them mushy and dulls their color, which affects both the presentation and the flavor balance of the finished broth.
| Ingredient | Substitution and result |
|---|---|
| Chicken feet | Chicken wings or neck — similar collagen content; same cooking time |
| Potato | Sweet potato or yuca — yuca adds more body and a denser texture to the broth |
| Merkén | Smoked paprika + chili flakes — use ½ tsp each as a substitute |
| Cilantro | Flat-leaf parsley — milder flavor, good option for sensitive palates |
Frequently Asked Questions (FAQs)
1. Do I need to remove the skin from chicken feet before cooking?
The outer yellow skin is optional to remove but recommended for a cleaner broth. Blanch the feet in boiling water for 2 minutes, then peel the skin off easily. If you leave the skin on, the broth will be slightly fattier and more opaque but equally flavorful — many traditional Chilean recipes keep it on for a richer result.
2. Why is chicken feet broth considered healthy?
Chicken feet are one of the most concentrated natural sources of collagen and gelatin. When simmered for 45 minutes or more, these compounds dissolve into the broth and provide benefits for joint health, gut lining integrity, and skin elasticity. The broth also delivers minerals such as calcium, phosphorus, and magnesium from the bones, making it genuinely more nutritious than standard chicken stock.
3. Can I make chicken feet broth in a pressure cooker?
Yes. In a pressure cooker, reduce the cooking time to 20 to 25 minutes at high pressure. The result is a slightly more gelatinous, concentrated broth because the collagen extracts more efficiently under pressure. Release the pressure naturally for best results — a quick release can cause the broth to cloud.
4. How long does chicken feet broth keep in the refrigerator?
Up to 4 days in a sealed container. When cold, the broth will set into a firm jelly due to the high gelatin content — this is normal and a sign of quality. Reheat gently over low heat until fully liquid before serving. For longer storage, freeze in portions for up to 3 months.
What Is Chilean Chicken Feet Broth?
Chicken feet broth — caldo de patas de pollo in Spanish — is a traditional Chilean soup made by simmering chicken feet with vegetables and aromatics until the natural collagen dissolves into a rich, gelatinous stock. It is particularly popular during winter months and is widely regarded as a home remedy for colds and flu, prized for its warming properties and nutritional density. The dish appears across Latin America, Asia, and Europe in various forms, but the Chilean version is characterized by the addition of merkén, the indigenous smoked chili spice that gives it its distinctive heat and smokiness.
History of Chicken Feet Broth in Chile
The use of chicken feet in cooking is one of the oldest forms of nose-to-tail cookery, practiced across cultures for centuries as a way to extract maximum nutrition from every part of the animal. In Chile, chicken feet broth has deep roots in rural and working-class households where wasting any part of a slaughtered bird was unthinkable. The practice was reinforced by indigenous Mapuche cooking traditions, which emphasized slow-cooked broths as medicinal preparations long before European contact. During the 20th century, as chicken became more affordable and widely available, the broth transitioned from a necessity to a comfort food — a bowl associated with grandmothers, cold winters, and recovery from illness. Today it remains a staple of Chilean home cooking and appears in markets and traditional restaurants throughout the country.
Did You Know?
Chicken feet are a prevalent ingredient in kitchens worldwide, especially in America, Europe, and Asia. They are well-known for their distinctive texture and are prepared in soups, stews, roasted, or even fried — but in Chile, the broth version remains the most traditional and most consumed preparation.
