Jac made a yummy, hearty chicken and vegetable soup this week. She made the chicken stock by boiling up chicken lovely legs (fancy meat marketing name for the top half of chicken drumsticks – the fleshy top half, as opposed to the lower half which is mostly the bone) with cubed carrots, celery and swede, the leafy celery tops, and lots of fresh and dried herbs. When the chicken was cooked she took the meat off the bones and put it back into the soup, adding peas and corn kernels. It tasted really good. It tasted fresh and clean. It tasted healthy.