METHOD
Rinse beef bones, chicken
and chicken wings under running water. When clean, place in large soup
pot with four quarts cold water, onion, leek, carrot and celery. If you
can get chicken feet, add them as well. Make a bouquet garni, tying bay
leaf, thyme, peppercorns, parsley, and garlic in a cheesecloth sack. Add
to soup. Stir in salt.
Bring soup to a boil. Once boiling,
reduce heat and simmer for two and a half to three hours, skimming frequently.
Strain soup through a fine sieve or
several lairs cheesecloth. Discard bones, bouquet garni and vegetables.
Shred chicken and add meat to soup. Check for flavoring, adding more salt
and pepper if necessary.
Serves 8 - 10.
Contributor: Andrew
Fishbein for Terry Fishbein
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Defatting
stock: If
you have time, soup may be put in the refrigerator to chill. The fat will
harden and is easily removed. If you don't have time, line a sieve or
colander with three layers of cheesecloth, and put eight ice cubes on
the cheesecloth. Place sieve or colander over another large pot and pour
the liquid through. The fat will harden when it touches the ice. This
method is not as efficient as chilling the entire soup, but it removes
most of the fat. The flavor's in the fat, so a few drops allows for flavor.
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