The paws I bought at Walmart had the outer skin removed and were clean. I do clip off the claws and take the ends of the toes off with them. This allows the collagen to flow out and into the broth.
I have only used them w/carcass soup, so far. When I have enough carcasses, I start with 3 gallons and by the time I’m done, I have 1 gallon. I put the paws in with the other bones, simmer 2-3 hours, strain, and then go on to add boxed stock and any de-fatted drippings. I reduce that, then add an onion, carrots and reserved meat for another 1/2 hour. Season at this point: lemon pepper and thyme, usually. If thin, I may add some Better Than Bouillon and taste before using more salt. Refrigerate, skim all fat and reserve for other uses.
I freeze the extra w/o carrots, because I don’t like them mushy. When using the overage, I microwave carrots and 1 cup broth until carrots are just barely tender (20 minutes in 5” intervals), add them and the broth back in and heat before serving with a salad and biscuits. If I have leftover plain white rice I add some of that in for the final warming.
Love what the paws do. The soup gels after cooling.
Thank you for the helpful post FRiend. More tips. I’m going to have some great broth😋