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1
In a very large pot, combine chicken pieces, flanken and shinbone.
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2
Add water to cover, place over high heat and bring to a boil.
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3
Reduce heat to medium-low.
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4
Carefully remove foam as it forms.
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5
When there is no more foam, add vegetables in following order: carrot chunks, celery chunks, parsnip, turnip, parsley roots, onion, garlic, leek and zucchini.
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6
As vegetables become tender, remove them.
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7
When all vegetables have been removed, add parsley and dill.
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8
Simmer until flanken is very tender, about 2 hours.
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9
Discard parsley and dill.
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10
Remove flanken and chicken, and set aside.
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11
Strain soup, then return meat, chicken and shinbone to pot.
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12
Before serving soup, remove fat from surface.
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13
Add marrow-bone ends, sliced carrots and sliced celery.
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14
Place over medium heat, and simmer until vegetables are tender.
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15
Remove and discard marrow bones.
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16
Remove flanken and chicken; slice and serve separately.
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17
Season soup with salt and pepper to taste.
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18
Ladle into bowls and serve.
