This works really well with turkey bones, too.  In fact, I kind of prefer it, but they're not available all the time.  (You should have seen my freezer around Thanksgiving!!) Chicken feet add extra yummy gelatin, but many people find them disgusting.  I don't get it, personally.  (Maybe that's because growing up, I had a book about old-world cooking called "Watch out for Chicken Feet in Your Soup!" and a grandma was teaching a kid about how to cook up excellent traditional soup, so to me, it seemed normal and a good idea...) Most people use apple cider vinegar to draw the gelatin out of the bones.  I tried it once and didn't really care for it, nor did I think it made a difference.  I don't have trouble with mine gelling nicely without it. I often don't bother with sea salt, pepper, or other herbs or spices.  I make my stock plain, then flavor it how I want when cooking it later.  When I do add veggies and bay leaves, it is so much yummier!