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
- Skin and bones from deboning chicken and/or beef bones and/or lamb bones
- Vegetable trimmings (clean) and/or wilted (but not moldy) vegetables)
- Garlic, pealed and bruses removed
- Whole peppercorns
- Assorted spices
- Fill pot with chicken/meat bones.
- Add the vegetables.
- 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.
- Add some salt (less then you think you need).
- Add the garlic, and the whole peppercorns.
- Bring the soup to a boil.
- Reduce heat and simmer covered for ½ an hour.
- Taste and add salt if needed.
- Simmer covered for another 2 hours adding water as required to keep the pot at
the level it was in step 3.
- Taste and add spices. Simmer for another ½ hour.
- Let cool.
- Remove fat from top.
- Strain liquid (stock) into containers.
- Separate the meat from the bones and add to the soup stock.
- Use immediately, refrigerate, or freeze.