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Wedge Oak Farm Chicken Stock

Wedge Oak Farm Chicken Stock 6.000

Deb Lindsey for The Washington Post

Oct 8, 2014

Chicken feet add an extra dose of gelatin to a simmering stock, making the final product taste a little richer and a little more luscious.

Karen Overton of Wedge Oak Farm in Lebanon, Tenn., recommends them to her customers because they are inexpensive, are loaded with flavor and utilize a part of the chicken that otherwise might have gone to waste.

Make Ahead: The stock can be refrigerated for up to 3 days or frozen for up to 6 months.

Where to Buy: Chicken feet are available at Harvey's Market in the District's Union Market.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings; makes 6 cups

  • 3 pounds chicken feet and backs
  • 2 tablespoons extra-virgin olive oil
  • 3 carrots, coarsely chopped (about 12 ounces total)
  • 2 medium onions, coarsely chopped (about 12 ounces total)
  • 4 stalks celery, coarsely chopped
  • 1 tablespoon tomato paste
  • 1 tablespoon whole black peppercorns
  • Stems from 1 bunch flat-leaf parsley
  • 12 cups water


Preheat the oven to 375 degrees. Spread the chicken parts in a single layer on a rimmed baking sheet. Roast until all pieces are dark brown, 50 to 60 minutes.

Meanwhile, heat the oil in a large stock pot over medium-high heat. Once the oil shimmers, stir in the carrots, onions and celery; cook for 8 to 10 minutes or until the vegetables begin to brown. Clear a space at the center of the pot; add the tomato paste and cook undisturbed for 20 seconds, then stir to coat the vegetables. Cook, stirring a few times, until the mixture darkens, 4 to 6 minutes. Add the roasted chicken parts, peppercorns and parsley stems. Add the water; bring to a boil, then reduce the heat to low and cook uncovered for 2 hours.

Strain the stock, pressing the solids with a spoon or ladle to push all the liquid through. If you have more than 6 cups of liquid, return the stock to the pot and cook over medium-low heat until the stock has reduced to 6 cups.

Use right away, or cool, transfer to airtight containers and refrigerate for up to 3 days, or freeze for up to 6 months.

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Recipe Source

Adapted by Jim Webster from a recipe in "The Babbo Cookbook," by Mario Batali (Clarkson Potter, 2002).

Tested by Jim Webster and Bonnie S. Benwick.

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Nutritional Facts

Ingredients are too variable for a meaningful analysis.

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