(The process of defeathering chickens often removes that yellow membrane; however, if it remains, it — and the talons — can create off flavors in the broth.) Combine the chicken feet ...

Chicken feet are often used to make broth or stock, a nutritious base for soups and stews. The broth contains essential ...

Broth wants chicken bones and skin, and chicken backs are the cheapest way to get them. (Necks and feet are also good, but around here I have to go to a specialty chicken store to get them.