2 whole chickens with gizzards , giblets and all
1 pound of chicken feet available in latin or asian stores
2 gallons of water
3 tbs kosher salt (28 grams; 1 ounce)
Place chopped chicken, feet and water in stock pot. If you dont have the feet it will still be delicious but a little less gelatinous.
Add two gallons of water
Raise to boil then simmer for 3.5 4 hours until reduced from 32 cups to 24 cups
Remove chicken pieces.
Strain out fat.
Add salt , tasting as you go
After so many years of making french chicken stocks, I have come to realize that for my taste this pure stock is the best addition to any recipe calling for stock, particularly Paella
