Bring 2 quarts of water to a boil in a large stock pot. Add the chicken feet and boil for 5 minutes. Drain and rinse the feet. This step removes impurities and keeps your final broth clear.
If cooking in a stock put: Add prepared feet and all remaining ingredients to your stock pot, and add enough water to cover by 2 inches. Cover and simmer over medium-low heat for 6-8 hours. Check and add a little water as needed to keep the feet submerged.
If cooking in a pressure cooker or instant pot: Add prepared feet and all remaining ingredients to your pressure cooker or instant pot, and add enough water to cover by 2 inches. Cook at high pressure for 90 minutes. Allow the pressure to naturally release.
Strain the broth. If desired, continue to boil strained broth on the stovetop to reduce and concentrate the flavor to your liking. Pour into lidded containers or jars. Once cooled, store broth in the fridge for up to 1 week, or freeze for longer storage.