Fill the pot with chicken feet and water.

Make sure venting is closed and hit the soup function. Turn pressure to low and the time to 120 minutes.

Run this cycle 3 times.

Strain off the broth into a large bowl and then pour into glass containers. Put the containers into the fridge.

Your broth will not become gelatinous until it has sat in the fridge for a few hours.

Put the chicken feet into the crock pot and cover them in water.

Turn your crockpot onto a low heat setting.

Cover the crock pot and leave it to slowly cook for 24 hours. Keep an eye on the water levels and top it off if you feel the water has gotten too low.

Strain off the broth into a large bowl and then separate into glass containers. Your broth will not become gelatinous until it has sat in the fridge for a few hours.

Add the chicken feet to a large stock pot.

Cover the feet with water.

Leave the cover off ad bring the pot to a boil and then turn down the heat to a simmer for about an hour (uncovered).

After an hour, cover the pot and bring the heat down. The goal is a very light simmer.

Allow the broth to simmer for 8+ hours. Keep an eye on the water levels – if you think too much has evaporated, simply add more.

Strain off the broth into a large bowl and then pour into glass jars. Your broth will not become gelatinous until it has sat in the fridge for a few hours.