LurfysMa wrote:
About a week ago, I asked about ways to use the leftover rotisserie
chicken. Amy Ross and others suggested I make stock and use that to
make soup.

Today, my wife went to the grocery store and brought home a couple of
roasting chickens. At that store, the whole roasting chickens still
have the feet attached. She must have turned up her nose because the
butcher asked her if she wanted him to remove the feet. He then told
her that they add very good flavor to the stock. Since she knew I was
going to make stock, she broght them home.

So, are the feet good for making stock?

Yep. But some additional other bones and meat would offer an improvement
in depth of flavor.

What's the procedure? Bake them with the chicken?

You can brown them for additional flavor, or just start them in cold
water. Add a mirepoix (celery, carrots and onions, maybe turnip). It
looks like you have four feet to play with, so I'd use maybe three ribs
of celery, two or three carrots and a medium onion, all cut into
one-inch chunks. A little parsley, if you'd like. A bay leaf. Six or
eight peppercorns. That's it.

Simmer for a couple hours making sure the feet stay covered with water.
The stock will be very gelatinous but not very fatty. Don't boil it or
it'll be cloudy (an aesthetic judgement). The stock will become solid
upon cooling. The feet will be useless for anything else, throw them
out. The veggies will have surrendered all their flavor. I'd chuck them,
too. You'll have maybe 3 or 4 cups of a very basic stock, since there's
no meat or additional bone in there.

Also, what are good spices to use in making chicken stock? Or is that
something to be added later when making the soup?

No other spices for stock.

Pastorio