Kosher Revolution'S Be-All, End-All Chicken Soup

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   In a large stockpot, combine the parsnips, celery, leeks, onion and

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   bouquets garnis. Place the flanken on top and top with all the chicken.

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   Add cold water to cover by 1 inch. Bring to a boil slowly over medium

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   heat, 45 to 60 minutes. Reduce the heat and simmer for 1 hour, skimming to remove any surface solids every 10 minutes. Simmer another hour, skimming every 20 minutes, and transfer the breast to a medium bowl. Simmer, skimming as needed, for 11/41/4 hours more. With tongs or a slotted spatula, carefully remove the remaining chicken and the flanken and transfer to the bowl. (Reserve the chicken, skinned and boned, for chicken salad, or return to the soup.)

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   Meanwhile, fill the sink with cold water and add ice. Place a large

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   clean pot in the sink. Line a colander or strainer that fits over the pot

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   with a double layer of cheesecloth. Carefully ladle the soup through the

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   cheesecloth, trying not to disturb the ingredients at the bottom of the

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   cooking pot. When only a little soup remains, carefully tilt the pot to

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    pour it off. (Discard the pot ingredients.)

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    Allow the soup to cool to room temperature and transfer to the

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    refrigerator to chill. Remove any solidified fat from the soup and serve,

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    or freeze in a tightly sealed plastic container.

* Per serving · 4 servings · Values may vary.