I love to make soup, but I realize I've been a little cavalier about the chickens I've used. I always tried to buy organic, free range chicken, but I can't say I gave much thought to the way they got to my table. Last week's chicken dinner began somewhat traumatically, early Saturday morning. We put a table outside on a plastic tarp, brought out a huge pot of hot water, a bucket of cold water, and a trash bag for feathers. We created a "killing cone" to hold the rooster immobile while we said a prayer, then quickly sliced its …