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["In a large stainless steel bowl, combine all of the vegetables, the olive oil, the sugar, and the garlic. Toss to combine.", "Place a heavy-bottomed soup pot over very low heat.", "Start sweating Lay the vegetables in an even layer in the pot. Evenly layer the chicken thighs over the vegetables, overlapping slightly if necessary.", "Cover with a parchment lid (see below) and sweat for about an hour. Parchment lids help to retain just enough moisture in foods you're sweating or stove-top quick-braising. Plus, making one in front of guests Serves as a cool party trick. The vegetables should be tender and almost translucent. If you've done this perfectly, some liquid will have rendered into the pan, and you'll have a juicy base on which to build the soup.", "Simmer some more Add the water and stock, and simmer for another hour.", "Using tongs, remove the chicken thighs to a cutting board and let them cool until you can safely handle. Remove and discard the bones, shred the meat by hand, and return the chicken to the pot.", "Finish with salt, lemon zest, lemon juice, and bitters. This soup base is perfect for freezing and subsequent ""doctoring.""
