Tonight we are having chicken stock (I’ll turn it into chicken soup with noodles) that was made with one of the roosters that Nicolas killed last month. We use the stock recipe from Sally Fallon’s cookbook, Nourishing Traditions, based on the principles of the Weston Price diet. It’s like most other stock recipes I’ve ever read, using onion, celery, carrots, salt, pepper and filtered water with the bird (or carcass). It does call for soaking the bones or bird in vinegar (we use apple cider vinegar) for half an hour to an hour before turning on the heat. This helps to release the nutrients. We also add several chicken feet and the neck as these contain loads of that all-important gluten. We cook it for a really long time, even overnight sometimes, in order to have the richest broth. One more hint from Nourishing Traditions – add parsley for the last ten minutes of cooking in order to add (and not to cook away) lots of vitamin C. This also adds to the taste. I also really like this mixed with coconut milk as a base for Asian soups.