I'd been searching for ages for chicken feet cause Sam and others raved about its excellent properties for chicken stock. I finally found some a couple of months ago, not long after Sam died (figured he helped me there), and stuck them in the freezer. Then on a recent stop at Whole Foods I found some fresh chicken backs that they were just putting out. I always make stock in my good-size slow cooker but this wasn't going to work. I probably had 3# of feet and 4 backs. I got out my largest Lodge DO, put them all in and filled with water. I never use any seasoning because I then have a very basic flavor that I can do what I wish with. I preheated my oven to 200, brought the DO to a boil, covered and put in the oven for about ten hours. I'd planned to stop at that point. But I decided (after cooling enough to handle) to break up all the feet and backs and cook some more. I realized at that point that I could have been using my induction cooktop instead of the oven as it has a super low (not even a simmer) setting. I cooked another five hours or so. Refrigerated overnight and had almost no fat to remove. The chilled stock was completely gelatinized/solid. Now that is stock! I reheated it just enough to get it back to its liquid state for packaging and freezing. It's the best tasting stock I've ever had. I find myself raising the bar on certain things. Hit a new high with this one. Thanks, Sam, and everyone else who helped me make such a wonderful thing.