You can find chicken feet in a few supermarkets here in South Carolina, USA. I asked my wife if she would buy some for me and make a pot of chicken broth. After following the proper recipe procedures the broth was delicious. I asked her to make it again but she refused saying that it grossed her out making the stock.

Bone broth has been known for centuries to aid in joint health, immunity, gut health, and more. Nutrients are pulled from the bones and cartilage, slowly swirling into a liquid gold – rich in vitamins, minerals, and feel good-ness. A Jewish friend of mine calls home made chicken soup as Jewish penicillin! LOL>

Here is the recipe my wife used; about 2 pounds of feet, 2 large carrots, cut in half, 1 onion, cut into wedges, 2 celery ribs, cut in half, cup of parsley chopped, a large bay leaf, and a dozen peppercorns. It takes some work but the rewards are worth the time.

Even though the feet are very clean when you buy them she boil the feet until a scum rises to the top then she strained them and rinses with cold water. After they cooled she took her kitchen scissors and clipped off the tips of the claws and removed any rough claw pads that remained.

Then she covered the feet with cold water about one inch over the feet and added the veggies then got them to boil which takes a few hours and then reduce to simmer for another hour or so. Once in awhile she skimmed any foam that came to the top. She let the soup cool a bit then strained it through first her tight-knit mesh strainer and then through a cheese-cloth and then poured it into canning jars. When they cooled a jell began to form then she put jars into the refrigerator and they really jelled pretty hard.

All I want to say is that it was delicious. It made store bought canned chicken broth taste like "slat soup". I am totally spoiled and will never eat canned chicken broth again.