Whatever is in my fridge and my garden--ha ha! The last time it was Tex-Mex--with green and red bell peppers, some fresh Anaheim's, cilantro, parsley, carrots and celery. Perfect for chicken enchiladas,
I started using chicken feet in my broth about a year ago, with great results. I add them in addition to carcasses, bones and aromatics. Then I pressure can the broth for future use. The feet give the broth lots of collagen and great body. Yum!