Lidia's Italy

There is always chicken stock at our house whether perking on the stove or stashed in the freezer waiting to be used. Use plenty of fresh vegetables when making chicken soup. Carrots, celery, parsley, parsnips, leeks, and of course free range chickens, will always make a superior stock. Do not use the breast and the legs for soup, use the bones, wings, neck, and yes if you have the feet throw them in the pot as well. I also like the richness that turkey wings add to a chicken stock, so I use them as well from time to time. You can accumulate the chicken parts you need for stock in a resealable bag or container in the freezer. Or perhaps your butcher can sell you those lesser parts, they make the best soup and are cheaper. Be sure to remove the livers from the giblet bag before making stock. Livers will add a bitter flavor to soup.