From what I have read on this board under best chicken stock. Feet adds gelatin, but the meat in the backs adds extra flavour. One of the best tasting soups I made recently, I simmered feet, and backs leftover from cut up whole chickens. Veggies and salt can be added when using the stock later.
I've always made my stock on top of the stove. I was talking to a chinese friend, and she said that she roasted the bones before adding them to water and simmering on top of the stove. It sounds like it would add more flavour. Does anyone else do this?
How long do you simmer the bones? And at what heat setting?
I live in Toronto, with our ethnic diversity, chicken feet and backs are pretty easy to find. On the other hand, good butcher shops are getting harder to find.