In article >, LurfysMa
> wrote:

> About a week ago, I asked about ways to use the leftover rotisserie
> chicken. Amy Ross and others suggested I make stock and use that to
> make soup.
>
> Today, my wife went to the grocery store and brought home a couple of
> roasting chickens. At that store, the whole roasting chickens still
> have the feet attached. She must have turned up her nose because the
> butcher asked her if she wanted him to remove the feet. He then told
> her that they add very good flavor to the stock. Since she knew I was
> going to make stock, she broght them home.
>
> So, are the feet good for making stock?
>
> What's the procedure? Bake them with the chicken?
>
> Also, what are good spices to use in making chicken stock? Or is that
> something to be added later when making the soup?

For a good chicken soup add an onion, ten carrots or three or four
chunks of butternut Squash and some parsley or cilantro. Simmer the
soup for at least four hours. Remove all this from the soup and strain
it. Refrigerate the soup so the fat forms on the surface and can be
skimmed off. If you like you can puree the vegetables and return them
to the soup along with chicken meat cleaned from the bones.