Asian Broth
Ingredients:
2 pounds (about 32) chicken feet, peeled
3 tablespoons dried ginger root
1 tablespoon anise seed
3 tablespoons dried astralagus root
4 fresh or dried cayenne peppers
2 bulb garlic, peeled
2 tablespoons dried lemon peel
1/4 cup white vinegar
Place the chickens' feet in a medium stock pot and add enough filtered water to cover.Add 1/4 cup of vinegar and let sit for 30 minutes. Simmer for 12-24 hours, adding more water as needed. Skim off the scum that rises to the top. Strain through a fine mesh sieve.