I made Floyd soup. Floyd was our mean old Ameraucana rooster that attacked me one too many times. He was a deeply unpleasant bird, but let me tell you: he made excellent chicken soup. I'm talking about the best chicken soup I've ever eaten. We slaughtered him several weeks ago and then put the meat in the freezer. Last week I thawed the meat and put all the pieces in a big stock pot, covered them with water, and simmered it slowly for about 24 hours. I didn't add anything else to the pot- no onions, carrots, or salt. After the long simmer I poured the resulting broth through a strainer into large canning jars. Then I put the jars in an ice water bath to cool them off quickly before moving moving them to the freezer. Yesterday I thawed two jars of broth and used them to make a simple soup with leftover vegetables from the fridge and diced bits of the chicken meat. It turned out delicious and I got to use a handful of green beans from my garden. (It's been a very paltry harvest this year.) I thought the meat might be really tough or stringy but it wasn't. The meat itself is a bit overcooked because I simmered it so long but it still has a great flavor and the big star of the meal is the broth. I was pleased that all it takes to make great chicken broth is a homegrown chicken. I didn't even need the help of an onion or some celery and carrot.