Chicken feet, wing tips, necks and backs all are good additions to stock. Salt is usually not needed in making stock, it can be added later when you are actually doing a specific dish. Roasting the bones and bits in a hot oven before tossing in the stock pot can add a bit of color and flavor.
Having your stock turn out like this is a good thing:
Nice gelatin formation. This is the day after, what it can look like after overnight in the fridge.