Clean the chicken feet very thoroughly under cool water and remove any nails if they are still on.
Combine all the ingredients in a Dutch oven and cover with water.
Heat to boiling, reduce heat, cover and simmer on low for 8 hours.
Strain thoroughly through a mesh strainer.
Store in a covered container in the fridge for up to 3 days, or freeze in ice cubes and store in a freezer bag for up to 6 months.
Scrub the feet thoroughly before cooking to make sure they are clean.
Note that I do not add salt to this bone broth recipe. When I use this chicken bone broth in other recipes, I like to adjust the salt as necessary for specific recipes. If you are drinking it straight, you will want to salt it to taste, otherwise it will taste bland. I don’t recommend adding salt during the cooking process as the salt concentration becomes very high.
For a completely smooth bone broth, strain through a sieve. Personally I use a finely woven wire mesh strainer, but I don’t need a perfectly smooth broth. You can strain it more than once if necessary.
Let the broth cool slightly and pour into ice cube trays. Place in the freezer. Once frozen, place the ice cubes in large freezer bags and store for up to a year.This enables you to use smaller amounts of the bone broth as necessary. You can also freeze it in 1 cup containers, or just freeze the whole batch in a freezer safe container (not recommended unless you plan to thaw it all out at once). Store it for up to a year.