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
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
How to Make It
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.
The broth can be refrigerated for up to 3 days or frozen for up to 3 months.
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