Chicken Feet Stock
This homemade chicken foot stock is rich, velvety, and gelatinous, and it tastes better than any store-bought versions.
In a 12-quart stockpot, combine the chicken feet, chicken carcasses, carrots, celery, onions, thyme, garlic powder, salt, peppercorns, and bay leaves.
Submerge in water.
Over high heat, bring to a boil, then lower the heat to a simmer, and cook for 24 hours.
When necessary, add some water.
Strain through a cheesecloth-lined colander.