I checked out Nourishing Traditions by Sally Fallon from the library today. I was flipping through it this afternoon and came across her recipes for Chicken and Beef stock. On adapting the beef stock to venison, she recommends including the deer feet and a section of antler. On adapting chicken stock to turkey, she recommends including the turkey feet.

Has anyone heard of this? Tried it? Poser, you should be all over this!
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