Chicken feet and fresh ginger in addition to the usual whole chicken and aromatics yield a richly flavored broth. It's the base for our Test Kitchen's Favorite Matzo Ball Soup.
Place chicken and feet in a large pot. Add 4 quarts water (if chicken is not fully submerged, add more to cover). Boil, skimming foam from surface until it subsides, about 5 minutes. Add onion, carrot, celery, bay leaf, parsley, peppercorns, and ginger. Reduce heat to low and simmer until stock turns a rich golden color and vegetables are falling apart, 2 1/2 to 3 hours.
Strain broth (to avoid making it cloudy, do not press on solids); season with 1 tablespoon salt. Skim schmaltz (rendered fat) from surface with a spoon, or use a fat separator, or refrigerate broth and let fat solidify before removing; reserve schmaltz separately.
Chicken feet are loaded with collagen, which is beneficial for maintaining skin health and strengthening bones. They're available at butcher shops as well as in many grocery stores.