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I'm not about to do this myself, but found this to be very interesting/creative http://www.hippressurecooking.com/good-pressure-cooker-hacks/

How important is it to get all the skin off chicken feet before simmering to make broth? I'm going to strain it, so i'm not worried about scales/particulate matter. I just don't know if there's something in the skin/scales that may affect the flavor. I had saved several feet and want to...

Any opinion on using bluestone as a baking stone? or is it more likely to crack/shatter. [I ask bec we have some leftover from a project]