In article ,
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?

Gods yes!!!
But I generally use 1 lb. or so of chicken feet at a time. :-)


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

No, remove them and freeze them, then use them with other bones and
scraps to make a bone stock.


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

Ick. I _never_ make a stock without using additional flavorings. Try it
and it stinks up the house. For some reason, boiling bones by themselves
just does not smell appetizing. Not sure why.

To stock makings I add:

Celery
fresh ginger
garlic
onions
bay leaf
Parsley if I have it

additional herbs as desired

Rosemary
thyme
dittany
mexican oregano but only because I grow it. ;-)

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson