This is a soup that you save up for during the year. Three chicken carcasses stewing across the day. For me food nourishes more than body; it also feeds soul and spirit – the bones boiling for each. Light a candle to sit out and burn all night, making this soup with bones saved.
3 chicken carcasses with meat like leftover legs and other dark meat
3 quarts of water
1 tsp oregano
1/2 tsp basil
2 small bay leaves
1/2 onion, cut into several chunks
2 large carrots, broken in three
3 garlic cloves in their skins
1/2 tsp whole pepper, wrapped in cheesecloth so its easily removed before serving
|Photo By Mozart’s Nose|
Combine everything, bring to the boil. Simmer for three hours, remove everything from stock. Pick off meat from bones, set aside. Continue to simmer for one hour, till reduced by half. Add –
1 small onion, diced – Simmer until translucent, approx 15 min. Add –
3 medium carrots, diced – Simmer approx 10 min until just about soft. Add –
1/4 cup of small pasta, Simmer approx 10 min, until done. Add –
1 tsp Chili Powder
1 bouillon cube, preferably Rapunzel brand.
Cayenne Red Pepper, to taste
S&P, if needed.