Whole30 Braised Chicken Feet
Transform an oft-overlooked ingredient into a rich, flavorful dish with this Whole30 Braised Chicken Feet recipe, a wholesome take on a traditional comfort food. Packed with collagen and deeply infused with the savory notes of coconut aminos, ginger, garlic, and a hint of tangy apple cider vinegar, these chicken feet are slow-braised to achieve a melt-in-your-mouth texture. Nutrient-dense vegetables like carrots and celery add depth to the broth, while a garnish of green onions and fresh cilantro lends a vibrant, herbaceous finish. Perfectly aligned with Whole30 guidelines, this recipe is ideal for those seeking a unique, paleo-friendly dish that’s as nutritious as it is satisfying. Serve it as a warming meal or an adventurous appetizer—the choice is yours!
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Recipe Information
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
Instructions
Thoroughly clean the chicken feet by clipping the nails and removing any remaining yellow membrane. Rinse under cold water and pat dry.
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.
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.
Add the carrots and celery to the pot, stirring to combine nicely with the aromatics. Cook for another 3 minutes.
Stir in the coconut aminos, apple cider vinegar, and fish sauce, allowing them to coat the vegetables and aromatics.
Add the blanched chicken feet to the pot, stirring well to coat with the mixture.
Pour in the chicken broth, ensuring that the feet are fully submerged. Add sea salt and black pepper.
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.
Once done, taste and adjust seasonings as necessary. Garnish with sliced green onions and chopped cilantro before serving.
Serve the braised chicken feet hot, with a side of fresh vegetables if desired, ensuring that everything complies with Whole30 guidelines.
Nutrition Facts
Calories |
633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 2065 mg | 90% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 9.5 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 253 mg | 19% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 510 mg | 11% | |
*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.
