Artwork by David McCauley

 

5-6 lb. chicken neck and giblets
3 lbs. chicken feet
1 large beef soup bone
1 large parsnip
6 stalks celery with ends
1 lb. peeled carrots
1 large unpeeled onion
1 lb. leeks
1 small bunch parsley
1 small bunch baby dill
8 teaspoons salt

The chicken feet are the secret to Tauber’s soup. The feet make the richest, fat-free, gelatinous stock. Secure all the ingredients, except for the chicken and the carrots, in a gauze bag. Drop into a sixteen-quart pot of water with the chicken, peeled carrots and eight teaspoons of salt. Bring the pot to a boil and simmer for about two hours. Remove the carrots after one hour or so if you prefer, to keep them firm. When the cooking is completed, remove all of the ingredients, draining everything over the pot. Set aside any of the other ingredients you wish to serve with the soup along with the carrots. Remove the meat from the chicken and add it to the soup. Save some of the meat for chicken salad and chicken potpies. Strain the stock through a linen or cotton towel to clear it. Return all of the stock along with the meat and carrots to WARM, SERVE & FEAST!