I recently acquired a large amount of frozen chicken feet. I've cooked and eaten these before, but here I'll primarily be using them to enrich a chicken stock. I found a few old threads on this topic, but I didn't see any address my questions; apologies if I missed something. Do the talons/nails/claws actually need to be removed? Specifically, I'm curious if they will cloud a stock. These feet do appear to be de-yellowed/scraped/skinned. What weight proportions might you recommend to just add