Description
Our chickens are raised outdoors on pasture with fresh air, sunshine, grass, and insects instead of crowded indoor confinement barns. That natural environment produces healthier, more flavorful birds, and every part is handled with care during USDA processing.
Chicken feet are ideal for slow-simmered cooking. When cooked low and slow, they release collagen that gives broths a rich body and silky texture. They’re commonly used for bone broth, chicken stock, soups, ramen bases, and traditional comfort recipes. They can also be roasted first for extra depth of flavor before simmering.
For anyone making from-scratch cooking, healing broths, or traditional recipes, chicken feet are one of the most valuable and nutrient-dense items you can keep in the kitchen.
- Moved twice a day on pasture
- Fresh air, sunshine, and a natural forage diet
- High in natural collagen
- Perfect for bone broth and stock
- No hormones or antibiotics
- Vacuum sealed for freshness
- USDA processed
Cooking Tips:
- Bone Broth: Simmer for several hours to create collagen-rich broth with deep flavor and body.
- Pressure Cooker: Great for fast broth-making while extracting gelatin and nutrients.
- Traditional Cooking: Popular in soups and slow-cooked dishes where the collagen naturally thickens the broth.
- Roast lightly before simmering for richer flavor.
