To a large stock pot or Dutch oven, add the chicken feet, carrots, celery, yellow onion, garlic cloves, black peppercorns, coriander seeds, turmeric powder and bay leaf. Pour in the water and give it a mix.: The first moment you combine everything, notice the colors settling into the pale water, the crisp scent of raw vegetables, and the faint mineral scent of the water. The reason we add everything cold and together is to allow the flavors and collagen to slowly infuse as the temperature rises, producing a clearer, more flavorful stock. A common mistake here is crowding the pot too tightly, which can reduce movement and extraction, so use a pot that leaves ample room. As it warms up you may see tiny gray foam form along the surface, a normal sign that impurities are rising; we will skim those off later.
Turn the heat to medium-high heat and bring to a simmer. Once it reaches a simmer, bring the heat down to low heat and partially cover with a lid.: As the pot approaches a simmer, listen for small, regular bubbles and watch the surface begin to tremble rather than roar. That soft bubbling is ideal because vigorous boiling agitates the solids, which clouds the stock and can create bitter flavors. Reducing to low and partially covering traps some steam and heat so the liquid keeps moving gently, extracting flavor without boiling. A typical error is maintaining a boil, which leads to cloudy stock and harsher taste; if you see rapid, rolling bubbles, lower the heat further and pry the lid slightly ajar to regulate evaporation.
Cook for 1 1/2 to 2 hours. Regularly check in on it and skim the top, getting rid of any of the sudsy stuff on the surface. We're going to discard this. We want a nice clean stock!: During the long simmer you will notice bits of foam and scum rising; use a fine mesh skimmer or spoon to remove these so the final liquid stays clear and bright. The simmer extracts collagen from the chicken feet and flavors from the aromatics while the skimming keeps flavor pure. One common oversight is neglecting to skim at all, which leaves a greasy film and muted clarity. Pay attention to the smell too, it should be savory and slightly sweet; if it smells acrid, the heat may be too high or longer cooking is causing unwanted breakdown.
At the 1 1/2 hour mark, your stock should smell very fragrant and should be a beautiful amber color. Turn off the heat and let it stand for about 10 minutes. I do this so it's not SO hot to handle.: This rest period lets sediment settle and the liquid cool a touch so it is safer to handle when you strain. The aroma will deepen in this quiet window, and you will notice more body in the mouthfeel. Avoid straining while it is violently boiling or piping hot, because splashes are dangerous and the agitation can re-suspend solids. A frequent mistake is skipping the rest and immediately straining, which can burn your hands and make the process messier.
Place a strainer on top of a big glass bowl and pour the stock into the strainer. You may need to do this in batches. Press all of the chicken feet and vegetables to release all the stock. We want all of it!: Straining is where the visual reward appears, as the liquid pours through clear and amber. Use the back of a ladle or a sturdy spatula to press on the solids and coax every last drop of gelatinous goodness out. The sensory cue here is the weight and thickness of the liquid; you will feel it when it moves slower off the spoon. Don’t overpress so you force fine particulates through; if the strained stock looks gritty, return it to settle and re-strain through a finer cloth.
Let the stock cool for another 10 minutes and then transfer it to quart containers or any container you like to use. Transfer to the fridge to cool (uncovered). When it's completely cooled, cover with airtight lids.: Cooling slightly before jarring prevents warping containers and reduces splatter. Leaving containers uncovered in the fridge for initial cooling helps steam escape and prevents condensation collecting under lids. Once cold, sealing locks in the flavors. A common error is capping warm containers, which traps heat and can raise fridge temperature, risking spoilage of other items. For best texture, chill until jelly like if you used feet, that indicates good collagen content.
Stock will be good in the fridge for up to 2 weeks OR alternatively you can freeze it in freezer-safe containers for up to 6 months.: Stored cold, the stock keeps well and its flavor matures over the first few days in the fridge. Freezing is great for long term storage; I use labeled quart jars and leave a little headspace to allow expansion. When thawing, do so in the fridge overnight or gently in a warm water bath if you need it sooner. Avoid repeated freeze thaw cycles which degrade texture and flavor.
