Makes 3 quarts of chicken stock
2.5 to 3.5 pounds chicken feet, or 2 packages *chicken paws*
3 quarts water
1/2 t MSG - optional
a pinch of saffron - optional - for color
a couple of pieces of dried brown skins from the outside of yellow onions - optional - also for color
High pressure 2 hours.
Let the pressure drop naturally until the pin drops.
Strain the stock and toss the chicken paws.
* You can buy these at Walmart.
https://www.walmart.com/ip/Chicken-Paws-1-1-1-75-lb-Tray/19400246
Chicken paws and chicken feet are essentially the same anatomical part, but they differ in processing and market terminology. Chicken paws are cut just below the ankle joint (only the foot), while chicken feet include more of the lower leg bone and cartilage.
The Johnson Family Cookbook