If anyone remembers me posting about making chicken stock with chicken feet, it was a major fail for us. My thoughts are that one needs to grow up eating stock made with chicken feet to feel it's a necessary ingredient in stock. Otherwise, it's a subtle flavor that makes the stock taste "just not right."
I pulled the big pieces of chicken out, and the rest of the stock and all the little chicken feet now reside at the foot of a tree in the back yard. Thank TBTB that I don't have to cut the toes off chicken feet! If I continually fail the gel standard on chicken stock, it's a fail I'll accept. I've achieved it a couple of times. Without a gas stove or an electric one that works very well, or keeping an incredible eye on the pot, it's a bit difficult.