Our chickens are fed a locally milled, organic ration from Reedy Fork Organic Farm, and get a fresh salad bar daily. They are harvested on-farm, by the same caring hands that raised them.
Here's how Suzanne makes stock: Roast a bag of chicken backs in the oven for 25 min at 350 degrees or until golden brown. Put in the InstantPot and add a bag of chicken feet (the gelatin it adds un-sags my skin and lubricates my joints), two each celery stalks and carrots (halved lengthwise), parsley if you have it, a whole onion (quartered), 1 TBSP real salt, 1 tsp pepper and the pan drippings from roasting the backs (add a little water to the pan and put on the stove and dislodge with a wooden spoon or spatula). I use the stock setting on high for 50 min. Natural release. Strain and voila.