This vegetarian meatloaf is made with eggs, breadcrumbs, tomatoes, Parmesan cheese, and tofu.
| Prep Time: | 10 mins |
| Cook Time: | 1 day 5 mins |
| Total Time: | 1 day 15 mins |
| Servings: | 28 |
| Yield: | 7 quarts |
Ingredients
- 8 pounds chicken feet
- 2 medium rotisserie chicken carcasses
- 8 carrots, chopped
- 8 stalks celery, chopped
- 2 medium onions, halved and skins left on
- 1 bunch fresh thyme
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 1 tablespoon whole black peppercorns
- 2 teaspoons ground black pepper
- 2 large bay leaves
- water to cover
Instructions
- Combine chicken feet, chicken carcasses, carrots, celery, onions, thyme, garlic powder, salt, peppercorns, pepper, and bay leaves in a 12-quart stockpot. Cover with water. Bring to a boil over high heat, reduce to a simmer, and simmer for 24 hours. Add some water if necessary. Stir occasionally.
- Strain through a colander lined with cheesecloth.
Reviews
Rich flavor and easy to make, this stock is incredibly good for you with all that extra gelatin from the feet that you don’t get from using just bones. Do not be scared of using them! I halved the recipe and ended up using my slow cooker on low since I was going to be away from home for most of the cook time. I like to sip on this throughout the day for the added nutritional benefits. Season to your liking once it’s done. I freeze the extra until ready to use. For extra flavor, you could even roast the chicken feet and veggies in the oven before simmering.