In article >,
Omelet > wrote:


> 1 lb. chicken feet
> 1 large ginger bulb, fine grated
> 5 cloves garlic, pressed
> one onion, chopped
> 1 bay leaf
> 2 stalks celery, chopped fine
>
> Simmer in a stock pot wit 2 quarts of water for 4 hours (or pressure
> cook at 3/4 full level for 1 hour).
>
> Strain and remove solids
>
> Drink the broth...... or use to make rice or whatever if you are not
> ill. :-d

I could scour a hundred miles from where I live and not find a pound of
chicken feet. But I remember them when I was a kid. How about a pound of
split pigs feet for the gelatin? It wouldn't hurt the broth.
I'm with your broth a hundred percent.
After straining, I'd dump in some rice or noodles just for fun. I might
even cook them first if I didn't want them to suck up the broth.

leo

--
<http://web0.greatbasin.net/~leo/>