Bobbi, I add a Bay leaf, about a dozen peppercorns, rough chopped onion, carrot, and celery, then throw in some herbs, always basil and oregano but occasionally parsley, thyme, garlic, or chives if I feel like it. I use the wings, back, feet, neck,, gizzard, and heart. I know where their feet have been, but if you scald them without over-scalding the toenails and spur twist off and the skin peels off pretty easily. If you over-scald it that skin tears real easily and that becomes a pain to take it off. That gets the feet clean enough for me. I put that in a crock pot and cook it on low overnight, usually around 12 hours.
That meat is great on chicken tacos, salads, or in casseroles. Often my lunch sandwich is that chicken meat from the broth with a slice of cheese.
