High Collagen Chicken Stock 101

1. Rinse 5lbs of chicken feet in cold water until the water runs clear.
2. Bring a large pot of water to a boil and add the chicken feet to the boiling water. Cook the feet for 30 seconds then use a strainer to remove them and place them on a baking sheet.
3. Bake at 400° for 40-50 minutes till golden brown.
4. Transfer the feet to a large pot and cover completely with distilled water. Cook on very low for 6-8 hours.
5. Peel and largely chop 2 white onions, one bunch of celery, 1 lbs of carrots, and one parsnip.
6. Spread them on a sheet pan and roast at 400° for 30-40 minutes till browned.
7. Remove the feet from the stock.
8. Add the vegetables to the pot along with 5-6 crushed peppercorns and a bay leaf.
9. Cook for another hour on low.
10. Strain and store in the fridge