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1
Heat a deep soup pot set over medium heat.
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2
Add the schmaltz to render, then add the onions and cover to sweat until soft, 7 to 8 minutes.
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3
Add the garlic, then cover and sweat, without browning, until soft, 4 to 5 minutes.
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4
Add the sausage and sweat, covered, until the mixture turns amber in color, 4 to 5 minutes.
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5
Add the kale, pushing it down to get it all in the pot.
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6
Season with salt and pepper.
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7
Cook uncovered, stirring occasionally until the kale cooks down by half, is incorporated into the onion-sausage mix and is covered with schmaltz, about 30 minutes.
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8
Add the Rich Chicken Broth, stir well, then cover the pot and simmer for 1 hour.
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9
Meanwhile, cook the beans.
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10
Drain the beans and place in a medium pot.
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11
Cover with fresh cold water, then cover and bring to a boil.
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12
Reduce the heat to medium-low and simmer until tender, 25 to 30 minutes.
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13
Drain and add the beans to the soup.
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14
Add the potatoes to a medium pot set over medium-high heat and cover with cold water.
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15
Cook until almost cooked through (the potatoes will continue to cook after they're drained).
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16
Drain the potatoes then lay them out in single layer on a sheet tray and refrigerate to stop the cooking process.
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17
When cool add the potatoes to the soup, bring back to a simmer and add the hot sauce.
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18
Serve hot.
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19
Place the chickens in a large stockpot and add enough water to cover, about 2 gallons.
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20
Bring to a boil, skimming the scum as it surfaces.
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21
When all the scum is removed and the stock is boiling add the onions, celery, thyme, bay leaves, carrots, garlic, parsley and peppercorns.
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22
Bring back to a boil, lower the heat to a slow boil, then cover and simmer until the flavor develops, 4 to 6 hours.
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23
Cool the stock and refrigerate overnight allowing the flavors to marry.
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24
Remove the fat (schmaltz) from the top of the broth to use in the kale soup.
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25
Strain the broth and use as you please!
