Chicken feet contain a lot of gelatin, so they are excellent for making rich, golden, gelatinous stocks that are incredibly nutritious. Before placing them in your pot, peel off any thick yellow membrane that may still be stuck onto the skin. It is easiest to remove the yellow membrane if you very quickly blanch the feet band then submerge them in an ice-water bath. Clipping off the talons is also commonly done but not absolutely necessary. Place the feet in a large pot, add vegetable scraps, herbs, saved bones or carcasses, and boil for several hours.
Chicken feet can also be cooked in a Chinese dim-sum style by deep frying, brining, and braising.
Our Freedom Ranger meat birds are raised on pasture all summer long where they spend their days scratching at the earth and dust-bathing in the sunlight. We move our birds every day, giving them fresh grasses and insects to forage on, while also fertilizing our pastures.