Boil a large pot of water over high heat.
Add the chicken feet a bunch at a time and boil for a few minutes.
Remove the feet and set aside to cool slightly so you can easily handle them. Remove the outer skin from the feet. Peel back the outer layer of the nails or you may also chop them off if you prefer.
Repeat steps 2 & 3 until all feet are trimmed. While the first batch is cooling, you can add the next batch to the boiling water. Skim the water in between batches to remove any excess film or impurities that rise to the top.
Once all the feet are clean, discard the water & rinse the pot.
Now it's time to start the broth.
Add the trimmed chicken feet, vegetables, and herbs to the pot and add enough water to cover. You can tie the parsley and thyme with a bit of twine to make them easier to remove.
Bring the water to a boil, then reduce to a simmer. Add a lid and allow to simmer for 4-6 hours. Many people like to allow the stock to simmer overnight, just be sure the heat is very low. Safety first!
Remove the lid and remove any film that has risen to the top again.
Allow the stock to continue to simmer uncovered for 1-2 hours. This will concentrate the stock.
Once the stock reaches your preferred consistency, remove it from heat and allow to cool slightly.
Remove the feet and vegetables, then strain the stock and store either in the refrigerator for immediate use or the freezer.