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1
Make the smashed roasted garlic: Set your oven to 350 degrees. Slice the entire top quarter of the head of garlic off, exposing all the fresh garlic. Set the garlic in a small casserole and drizzle 2 tablespoons of olive oil on top. Roast in the oven for 45-60 minutes until the garlic is soft and golden brown. Remove from the oven and cool until easy to handle. Squeeze the garlic cloves from the garlic skin shell. With the back of a spoon, mash the cloves until a thick paste is formed. Set aside.
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2
In heavy bottom pan over medium-high heat, warm the olive oil until hot. Toss in the onions and raw garlic cloves, permitting 5 minutes for the vegetables to soften and get a little golden in color. Add the chicken carcass pieces, allowing them to also caramelize slightly as well.
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3
Slowly, as it will sizzle, pour in the red wine and sprinkle in the fresh thyme. Let the wine return to a simmer to burn off some alcohol, and occasionally scrape the bottom of the pan to pick up some of the brown bits.
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4
Add in the water and bring to a boil. Then cover and simmer on medium-low heat for 90 minutes, adding a little water in here or there to maintain about 90% of the volume.
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5
At the 90-minute mark, stir in the smashed roasted garlic, salt and pepper. Let flavors meld and simmer an additional 30 minutes.
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6
Strain the broth and retain only the liquid. Store the broth in the fridge for 2-3 days or freeze or use immediately.
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7
Warm the broth over medium heat in a soup pot. Add the chicken, pasta, and chives and simmer for 10 minutes. Add salt and pepper, to taste. Divide the soup between two bowls.
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8
Serve with baguette and brie, divided evenly.
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9
Note: As a delicious alternative, boil the broth and crack the contents of a farm fresh egg into the boiling liquid. After 3-4 minutes, when the egg whites have become opaque and solid, pour the soup and egg into a bowl. Break the yolk with your spoon and enjoy.
