1. Rinse chicken feet and make sure all skins are removed. You will be able to tell if any skins have not been removed by the distinctive yellow color. Remove any yellow skins and discard.

2. OPTIONAL: It is not necessary to remove the nails. Matter-of-fact keeping the nails on will only add more gelatin to the broth. As for me, I generally leave the nails in place.

   Removing nails are optional and if you decide to remove them you can do so by either using a knife or kitchen shears. They remove very easily.

3. Add all ingredients to crockpot, cover with lid and simmer on low heat for 24 hours.

4. After 24 hours has past remove all contents from the broth. Discard vegetables. Set chicken feet aside for a second batch of broth (optional) that has a different flavor (see Part Two below).

5. Strain broth liquid into a large bowl and allow to cool. Then transfer the broth into two large mouth mason jars with lids. Place in refrigerator for at least 4-6 hours.

6. Bone broths can be used to make gravies, soups, stews, or just use alone warmed up in a coffee cup to sip. You can use bone broth in place of any recipes that call for water if that suits you.

PART TWO (OPTIONAL)

1. This next section is totally optional but I highly recommend. This if for the chicken feet that was set aside after making the initial bone broth.

2. Place cooked chicken feet on a baking sheet and bake in the oven on 350 degrees Fahrenheit until skins have browned. Remove from oven and place bones in a large stock pot. Add enough water to almost cover the bones. Place on the stove on medium heat cook bones for about 1-2 hours. Stirring occasionally.

3. Remove bones from broth and discard (or nibble on them to see what they taste like). Allow broth to cool and transfer to a mason jar and refrigerate. Use this broth just like any other chicken broth or stock.

4. Enjoy!