Prepared from chicken feet and no other bones or meat, this stock produces a solid gel. One pound of feet will produce approximately 2 quarts of well-gelled stock. Its aroma is faintly reminiscent of Top Ramen, no joke. Even if you prefer to season your stock with a mild combination of onion, celery and carrot or herbs of your choice, follow the same method as outlined below.
Add all ingredients to your stock pot, and add enough water to cover by 2 inches. Bring to a boil over high heat, and then turn down the heat to medium-low and simmer at least 4 and up to 12 hours. Skim any foam that floats to the top of the broth as it simmers.
Strain the broth, and serve it right away or pour it into jars and store it in the fridge up to 1 week.