[CapeCodder]

IM (not so) HO, the secret to great chicken stock or broth with flavor and added mouth feel is chicken feet. Add about 4-5 to a large vat and see the difference. Because chicken feet require a lot of preparationa nd cleaning before sale, many vendors will not carry them. However, I have seen and bought them in almost any Asian market with a meat department.

[CapeCodder]

Originally Posted by scott123

Chicken bones have very little flavor by themselves. The primary source for both flavor and texture is collagen, which can be found to an extent in connective tissue, but is concentrated in the skin. That's why chicken wings make the best stock - because they've got the most skin.

And why chicken feet are even better!

[scott123]

Originally Posted by CapeCodder

And why chicken feet are even better!

Good point

You mentioned extra prep/cleaning on the butcher side. Do you take any special cleaning steps before adding them to your stock?