I’m a big fan. For whatever reason, here in MA, I’ve hard trouble finding material. I’m in the middle of nowhere. It’s a bit of a trip, by Whole Foods has chicken backs (frozen) and I know of an Asian market that carries knuckle bones, chicken feet, and split pig’s feet. Once in a whole I stock up on parts and then try to make a batch of broth once a week.
Do you have to soak or clean the chicken feet before you start cooking them down? I’ve been wanting to do this.
When we want some old-fashioned ingredients we have to go to one of the ethnic markets (Chinese, Hispanic, Indian, Italian etc.). Things like chicken feet, a “soup chicken” (i.e., an old chicken), pork necks, beef knuckles, or some other unusual ingredient or spice.
Beef neck bones are good for this, and pretty cheap. About $2.49/lb. Beef shank is good, too, about double the price but the meat is better. I was using short ribs for a while but they are now $9.99/lb.