In a recent thread, several of you mentioned using chicken feet in
chicken stock. I was wondering how you prep the feet before use.
Obviously, they have to be cleaned well, but I remember someone telling
me they have to be peeled or skinned before use. Seems to me that
peeling them would be more work than they're worth. Also, what ratio of
bones (backs/necks/breast trimmings) to feet would you use? Just throw
a few in a pot or a pound of feet to say five pounds of assorted bones?