How To Make Jello From Scratch (Bone Broth)

Fill a large pot with cold water and add 10 pounds of chicken feet.

Bring the pot to a boil and then discard the first water to remove scum and impurities.

Rinse the chicken feet in a strainer and return them to the pot.

Refill the pot with fresh cold water and bring it to a boil, then reduce to a simmer for about four hours.

Skim off any scum that rises to the surface to keep the water clear.

After four hours, remove the chicken feet and strain the broth through a fine strainer to remove impurities.

The next day, bring the gelatinous stock back to a boil to loosen it up.

Add sugar to the stock and bring it to a boil.

Add the frozen fruit to the gelatin mixture and blend it together.

Pour the mixture into a mold and refrigerate overnight to set.

Equipment Needed

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