-
1
In a large stockpot, combine the parsnips, celery, leeks, onion and
-
2
bouquets garnis. Place the flanken on top and top with all the chicken.
-
3
Add cold water to cover by 1 inch. Bring to a boil slowly over medium
-
4
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.)
-
5
Meanwhile, fill the sink with cold water and add ice. Place a large
-
6
clean pot in the sink. Line a colander or strainer that fits over the pot
-
7
with a double layer of cheesecloth. Carefully ladle the soup through the
-
8
cheesecloth, trying not to disturb the ingredients at the bottom of the
-
9
cooking pot. When only a little soup remains, carefully tilt the pot to
-
10
pour it off. (Discard the pot ingredients.)
-
11
Allow the soup to cool to room temperature and transfer to the
-
12
refrigerator to chill. Remove any solidified fat from the soup and serve,
-
13
or freeze in a tightly sealed plastic container.
