We needed to kill a couple of the male, incubated chickens and so we decided to make a soup with the giblets (heart, lung, kidneys), necks, chicken bones, gizzard, feet, etc.
We boiled the chicken bits and one of our pork bones in plenty of water and with some salt.
The stock was simmered for about 45 minutes and then left until we needed it in the evening.
In the evening, we reheated it, adding fine pasta. I added the finely chopped yolks of 4 hard-boiled eggs. Shortly before serving, I added the chopped white and made some croutons.