Chicken feet for stock

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?

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

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


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