Scallion Ginger Bone Broth

inheritedsalt.com

Kelly Killeen Talele

1 ½ pounds chicken feet*

½ pound chicken wings

1 tablespoon fish sauce

1 tablespoon apple cider vinegar

2 heads of garlic, halved

3 stalks celery

1 large yellow onion

1 large shallot

6 scallions

1 small bunch of cilantro

4” piece of ginger root, halved

2 bay leaves

1 tablespoon peppercorns (I used a mix of black and pink szechuan)

2 tablespoons kosher salt (only start with 1 tablespoon if using sea salt)

2 teaspoons MSG, optional (sub with more salt to taste if you can’t bear the idea of using MSG)

note: if chicken feet grosses you out and you can’t make yourself cook with them, then I’m here to relieve you and say: you don’t have to use them. Substitute feet with other high-cartilage parts of the chicken, like chicken backs, or more wings.

Directions at inheritedsalt.com

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