Garbage Soup

Garbage is the proper medieval term of the less desirable parts of the chicken. The word has taken on a less savory meaning since then, but this ancient recipe harks back to the original meaning and produces some truely amazing (and inexpensive) soups.

Ingredients

• Skin and bones from deboning chicken and/or beef bones and/or lamb bones
• Vegetable trimmings (clean) and/or wilted (but not moldy) vegetables)
• Water
• Salt
• Garlic, pealed and bruses removed
• Whole peppercorns
• Assorted spices

Instructions

1. Fill pot with chicken/meat bones.
2. Add the vegetables.
3. Add water until the meat and vegetables are just covered. Make a note of the liquid level in the pot. Was water boils off, you will need to add more water to keep the liquid at that level.
4. Add some salt (less then you think you need).
5. Add the garlic, and the whole peppercorns.
6. Bring the soup to a boil.
7. Reduce heat and simmer covered for ½ an hour.
8. Taste and add salt if needed.
9. Simmer covered for another 2 hours adding water as required to keep the pot at the level it was in step 3.
10. Taste and add spices. Simmer for another ½ hour.
11. Let cool.
12. Remove fat from top.
13. Strain liquid (stock) into containers.
14. Separate the meat from the bones and add to the soup stock.
15. Use immediately, refrigerate, or freeze.