I have found that "chicken feet" enrich the stock along with chicken broth or bouillion. *For obvious reasons, I didn't share with my family that the Thanksgiving turkey gravy was made with stock that I made with the turkey drippings AND chicken feet (the Spanish grocery store always has them). However, there were so many complements e.g. this is the best turkey gravy I have ever had that I fessed up. Now every year they want to know if I made Chicken Feet Gravy. Hope your granddaughter is better.

You can use any part of a chicken that you find on sale for making chicken broth. I buy packages of chicken necks & backs just for making broth. Not a whole lot of meat, but it really doesn't matter if you simmer the broth for several hours. By the time you're done, the meat has pretty much given up all its flavor. If your goal is to make broth & use the meat for soup, I think legs, and especially thighs, are a good choice. They are more flavorful than breasts and hold up to long cooking. As far as too much broth, you don't need to fill your dutch oven. Just make the amount of water equal to what you want to finally end up with. Or, you could make a larger amount and freeze the extra broth. However, there's absolutely no reason why you can't use a smaller saucepan with just a few pieces of chicken. I think browning the chicken pieces either in the stock pot or in the oven adds a richer flavor to the chicken broth. I always include a chunked up carrot, onion, and celery stalk, along with a bay leaf, some whole black peppercorns, and a couple of whole allspice. The longer you simmer the broth, the deeper and fuller the flavor. I usually strain the broth using a strainer lined with some cheesecloth & toss all the solids. However, if I have used some really meaty chicken pieces, I remove the bones & skin and set the meat aside for use later. Then I refrigerate the broth overnight & scrape off the congealed fat. If I'm making soup with the strained & de-fatted broth, I'll use fresh vegetables.

If I find whole chickens on sale, I'll buy three or four then divide into thighs, drums, breasts. I usually use one group of parts for that night's meal and vacuum seal the remainder for the freezer. The backs, wings, necks (sometimes feet if I've been by the Asian market) go into stock. I usually find that after long cooking the stock is wonderful but the meat is tasteless. All the goodness has already been extracted into the broth. Unless I were doing a double-rich reduction (poaching fresh chicken in chicken broth), I'd rather use parts like the neck and wings for stock. Carol

My mother made that. It was called Chicken Continental. I have a photocopy of the original from the magazine (probably from the early 70s). It was one of my favorites, I just made it last week!. Toss chicken parts from a whole, cut up chicken in flour (it has to be chicken still on the bone, boneless doesn't work. You can use all legs/thighs to save money, I don't think all breasts works, I've tried it). Brown all sides of the chicken pieces in a heavy pan using a little oil (the recipe says to use a stick of butter, I find that ends up burning). Set aside on a plate. Dice an onion and several pieces celery (5 stalks maybe) and cook in the pan (you can adjust the onion and celery depending on your taste, my father likess more celery). Take a can of Cream of Mushroom soup or Cream of Chicken soup and wisk with enough water to match the amount of rice you are going to use (see below). Pour half into the pan with the onion and celery. Add the rice and mix (you can use varying amounts of rice, depending on how many people there are, just make sure you use the right amount of water as well). Add salt and pepper to taste. I make all this in a Le Creuset that can go in the oven. I just put the chicken on top of the rice, press it in a little and then pour the rest of the liquid over the chicken. Bake in the oven, 350, for 30 minutes or until the chicken is 160 degrees. My mother used an oven safe glass casserole. She would butter the dish and then put the rice mixture in the casserole, add the chicken and put the rest of the liquid on top. Either way, it has to be cooked covered. This dish is always a big hit. I hope this is the recipe you were looking for.