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 

Michael Solomonov
November 2015

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Recipe Summary

active:
10 mins
total:
6 hrs 30 mins
Yield:
Makes 5 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

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

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