Ingredients Chicken Rooster Soup Co. Broth Be the first to rate & review! In spring, Philadelphia star chef Michael Solomonov is launching Rooster Soup Co., where he’ll be making this broth with all of the chicken trimmings from his über-successful fried-chicken-and-doughnuts franchise, Federal Donuts. The broth will be the basis for all the soups the luncheonette will serve, and profits will be turned over to a local organization that helps the homeless. Slideshow: More Warming Soup Recipes By Michael Solomonov Michael Solomonov Food & Wine Star Chef from Zahav, Federal Donuts, and Percy Street Barbecue (Philadelphia) Food & Wine's Editorial Guidelines Updated on November 1, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 10 mins Total Time: 6 hrs 30 mins Yield: 5 quarts Ingredients 5 pounds chicken carcasses, backs, wings and/or legs 1 yellow onion, halved 1 carrot, halved 1 celery rib, halved 2 garlic cloves 1 bay leaf 1 tablespoon kosher salt Directions In a large stockpot, cover the chicken bones with 6 quarts of water and bring to a boil over moderately high heat, skimming as necessary. Add the remaining ingredients and reduce the heat to a simmer. Cover and cook over moderately low heat until the broth is a light golden color and slightly reduced, about 6 hours. Strain the broth and let cool. Make Ahead The broth can be refrigerated for up to 3 days or frozen for up to 3 months. Rate it Print