Buillon De Poulet Suprême

1. 1

   Rinse and dry the chicken feet.

2. 2

   With a good knife, cut off the toenails and discard. Some butchers will do this for you. Give him a big smile if he does.

3. 3

   Put prepared chicken feet in stock pot. Add water to 5 inches above feet.

4. 4

   Bring to a simmer. Skim several times. When surface is clear, add vegetables, bay leaf and salt.

5. 5

   Simmer several hours, but don't let it all boil away! Your water level should drop no more than 2 inches.

6. 6

   Ladle through a strainer and cool before storing.

7. 7

   Note: This stock has high gelatin content because of the feet. It will be very solid when cold.

* Per serving · 4 servings · Values may vary.

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