Whole30 Braised Chicken Feet

Dive into the rich, comforting flavors of this Whole30 Braised Chicken Feet recipe, a nutrient-packed dish that transforms an often-overlooked ingredient into a melt-in-your-mouth culinary experience. Perfectly suited for Whole30 enthusiasts, this dish is braised to tender perfection in a savory broth infused with coconut aminos, garlic, ginger, and a touch of apple cider vinegar for subtle tanginess. Packed with collagen and umami, this recipe features fresh aromatics like carrots, celery, and onions, creating a robust and wholesome meal. Garnished with vibrant green onions and cilantro, it’s a hearty, satisfying option for those following a Whole30 or paleo lifestyle. Whether you’re discovering chicken feet for the first time or a seasoned fan, this recipe combines rich tradition with clean-eating principles for a unique and flavorful dining experience.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

Ingredients

• 2 pounds chicken feet
• 0.5 cup coconut aminos
• 1 inch piece ginger, sliced
• 4 large garlic cloves, minced
• 1 medium onion, finely chopped
• 1 large carrot, chopped
• 1 celery stalk, chopped
• 4 cups chicken broth
• 2 tablespoons apple cider vinegar
• 1 tablespoon fish sauce
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 2 green onions, sliced
• 2 tablespoons fresh cilantro, chopped

Directions

Step 1

Thoroughly clean the chicken feet by clipping the nails and removing any remaining yellow membrane. Rinse under cold water and pat dry.

Step 2

In a large pot, bring water to a boil and add the chicken feet. Blanch for about 5 minutes to remove impurities, then drain and rinse the feet under cold water. Set aside.

Step 3

In a Dutch oven or large heavy-bottomed pot, heat the olive oil over medium heat. Add the ginger slices, minced garlic, and chopped onions, sautéing until fragrant and the onions are translucent, about 5 minutes.

Step 4

Add the carrots and celery to the pot, stirring to combine nicely with the aromatics. Cook for another 3 minutes.

Step 5

Stir in the coconut aminos, apple cider vinegar, and fish sauce, allowing them to coat the vegetables and aromatics.

Step 6

Add the blanched chicken feet to the pot, stirring well to coat with the mixture.

Step 7

Pour in the chicken broth, ensuring that the feet are fully submerged. Add sea salt and black pepper.

Step 8

Bring the mixture to a simmer, then cover the pot and reduce the heat to low. Allow the chicken feet to braise for approximately 2 hours, stirring occasionally, until they become tender and flavorful.

Step 9

Once done, taste and adjust seasonings as necessary. Garnish with sliced green onions and chopped cilantro before serving.

Step 10

Serve the braised chicken feet hot, with a side of fresh vegetables if desired, ensuring that everything complies with Whole30 guidelines.

Nutrition Facts

Serving size	(2453.6g)

Amount per serving	% Daily Value*
Calories	2556.8

Total Fat 161.2g	0%
Saturated Fat 40.1g	0%
Polyunsaturated Fat 29.7g
Cholesterol 762.0mg	0%
Sodium 8715.9mg	0%
Total Carbohydrate 65.5g	0%
Dietary Fiber 8.8g	0%
Total Sugars 39.5g
Protein 195.0g	0%

Vitamin D 72.6IU	0%
Calcium 1051.2mg	0%
Iron 13.1mg	0%
Potassium 2176.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.2%

Protein: 31.3%

Carbs: 10.5%