Last summer I helped my friend, Ingrid, slaughter 20 chickens on her small farm, and I took their feet and organs. The hearts are the best and those were quickly eaten by myself and a pack of hungry teenagers. I cooked a few livers but didn’t like ‘em. I don’t think I even took the gizzards since I had tried the deep fried gizzards in the hot case at the Thriftway in Molalla, and thought they were too chewy. I knew I wanted to use the feet for stock, but I just never got around to it. So, they moved with me back to Portland and stayed in my little freezer for a year and a half, taking up approximately one quarter of the total space. Yesterday I finally boiled them. I followed the recipe here omitting the vegetables because I did not have them on hand. It worked! The resulting stock has turned to a thick gelatin. Now I just need an excuse to make a big pot of soup.
