Chicken feet make WONDERFUL stock. I think it's worth it. Once you scald and peel one you'll see - it's not a big deal at all. Truthfully, after the first I started chucking the feet in with the rest of the carcass for making stock. It just makes that already wonderful stock even better. I usually eat one after the 3 days rest in the fridge so I just stick the feet in with that one, then make stock with it. If you're doing tons though then just a pot of stock with the feet only would be great.