From https://www.westonaprice.org/health-topics/food-features/broth-is-beautiful/#gsc.tab=0

Photo by  Korcz on unsplash.com

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HEADS AND FEET

If you’ve ever shopped in Europe, you’ve noticed that calves’ feet are displayed at the local butchers and chickens come with their heads and feet attached. Hooves, feet, and heads are the most gelatinous portions of the animal and fetch high prices in traditional economies. In fact, Tysons exports the feet from American chickens to China. Jewish folklore considers the addition of chicken feet the secret to successful broth.

It’s hard to find these items in America. Asian and Latin American markets sometimes carry whole birds and some butchers in ethnic neighborhoods carry calves’ feet. If you have freezer space, you can buy frozen chicken feet and calves’ feet in bulk from meat wholesalers that cater to the restaurant trade. Have the butcher cut the calves feet into one-inch cubes and package them in 1-quart bags. For the most satisfactory results, use 2-4 chicken feet for chicken stock and about 2 pounds calves feet pieces for a large pot of beef stock