Step 1

Place the chicken feet, celery, carrots, onion, sea salt, and pepper in a large Dutch oven or stockpot. Pour 12-16 cups of water on top.

Step 2

Bring the broth to a simmer. Simmer for 30 minutes, skimming off any scum that comes to the surface.

Step 3

Turn the heat down to very low, cover the pot, and allow to simmer gently for 6+ hours. If the broth wants to boil over even at the lowest setting, you can crack the lid open. If the liquid level gets too low, you can top it off with more water.

Step 4

Allow the broth to cool a bit, then strain it into a large bowl through a fine mesh sieve. Pour into storage containers.

Step 5

Place the chicken feet, celery, carrots, onion, sea salt, and pepper in the Instant Pot. Pour 8 cups of water on top.

Step 6

Set the Instant Pot to "sealing" and turn it to the Soup function. Hit the + button until it reaches 120 minutes.

Step 7

Allow the Instant Pot to slow release for at least 10 minutes before quick releasing, or just let it depressurize by itself.

Step 8

Strain and pour into storage containers.

Step 9

Place the chicken feet, celery, carrots, onion, sea salt, and pepper in the slow cooker. Pour 10-12 cups of water on top.

Step 10

Set the slow cooker to low or medium, depending on how hot your machine gets. You want the broth to get nice and hot, but not come a rolling boil.

Step 11

Slow cook for 12+ hours. Strain and pour into storage containers.