This soup was several days in the making. While working from home last Friday, I poured two pounds of chicken feet from Sweet Stem Farms into a pot with a chopped onion, a couple of bay leaves (from a tree I had for a time) and nearly five quarts of filtered water. This simmered most of the day, cooking down into a three concentrated quarts of broth. The thing I love about making broth from chicken feet is that they express a great deal of gelatin into the finished product, making it really rich without adding a lot of fat.
I let the broth chill out in fridge until this afternoon. I cooked up onions (Winter Harvest), carrots (Rineer Family Farms), cabbage (Winter Harvest), garlic (Fair Food Farmstand) and kale (Winter Harvest from a couple of weeks ago – it was a bit sad and wilted). Once it was browned and softened, I added the broth back in. Once it came to a boil, I dropped in some raw chopped chicken that had been in the freezer for a while, originally purchased from Sweet Stem Farms.
I didn’t actually eat the soup tonight, as I was hosting a group of friends from my church for a fondue dinner (a couple committee members and I offered it as an item in our annual auction last spring). Scott had two bowls tonight and pronounced it delicious (the few spoonfuls I snagged were pretty darn tasty). Best of all, there’s a half gallon in the fridge, just waiting to be eaten for dinner tomorrow night.