Not even kidding here. Chicken stock is dead easy to make (with or without chicken feet) and is the easiest way to make just about everything you cook taste better. Most shelf bought stock increases flavor by upping the salt, homemade cranks up the flavor instead AND it's economical.
The easiest way to start is buy a precooked roaster, have dinner, then cook down the carcass with an onion and celery. There are a ton of guides for this out there. Strain it well and there you go. Make a soup. Add to beans. Cook rice with it. You'll be amazed how good it tastes.
A lot of people just save chicken parts in the freezer till they have enough to make a batch of stock. Buy whole chickens. Cut out the backbone and wings, freeze them, cook the rest. After a few birds, make the stock.
I buy a couple of those 10 lb bag of chicken quarters (thighs and drumsticks) at the Mexican supermarket (and the chicken feet if they got it). I de-skin them all and reduce the fat. I will use that to make a confit of about half the drumsticks.
I then de-bone the thighs and reserve the meat. That can be used in a host of pre-made slow cooker meals you can store in the freezer. Recently I've been making roasted garlic chicken sausage with it.
Then I take all the rest and make stock. After cooking, straining and reducing, I typically will get about a gallon or so which I freeze.
Do you have to do all those different things? No, of course not. But what's great about it is you can when you finally feel adventurous.
