While chicken feet certainly don’t look like the most appetizing part of the chicken, they are not to be wasted. Because of the thick skin, cartilage, and bone, they make a perfect base for stock. The key is to boil the feet on their own for several minutes to allow any sediment and other unwanted materials to cook off, discard the water, and start anew with more water, vegetables, spices, and herbs. To extract the most flavor from the skin and bones, you should simmer the stock for nearly 2 hours, but simmering longer than that isn’t going to get more flavor out of the meat, it will just reduce the amount of liquid in the pot and concentrate the existing flavor. You can find chicken feet for sale at most Asian supermarkets, and you can also have them ordered at your local butcher shop. • makes about 7 cups stock
Bring a large pot of water to a boil. Add the chicken feet and cook for about 8 minutes, skimming and discarding the scum that forms on top with a mesh spoon. Drain in a colander and immediately rinse with cold water. Discard the cooking water. Use kitchen shears to cut off the ends of the toes where the claws begin. Discard the chicken claws and reserve the feet.
Bring the 2 quarts water to a boil in a large pot over medium heat. Add the chicken feet, leeks, carrots, celery, onion, garlic, thyme, parsley, rosemary, peppercorns, and bay leaves and reduce the heat to the lowest setting. Cover and adjust the lid so that there is a 2-inch gap on the side for steam to escape. Simmer until the stock deepens in color and is very aromatic, about 1 hour and 45 minutes.
Strain the stock through a colander or fine-mesh strainer to remove the solids. Discard the solids and reserve the stock. Add salt to taste.
The stock can be used as a base for sauces and soups and will keep in the refrigerator for up to 1 week, or in a freezer-safe airtight container in the freezer for up to 6 months.