CHICKEN SOUP

2 medium beef bones
1 (4-5 pound) chicken
4 chicken wings
4 chicken feet (optional)
4 quarts cold water
1 medium onion, peeled
1 leek, green part included
3 large carrots, left whole and with their green tops
2 stalks celery, cut in 2-inch pieces
BOUQUET GARNI:
3 sprigs parsley
1 clove garlic, peeled
1 teaspoon black peppercorns whole
1 fresh sprig of thyme, or 1/4 teaspoon dried
1 bay leaf
1 1/2 teaspoon salt

Rinse beef bones, chicken and chicken wings under running water. If you can get chicken feet, add them as well. When clean, place in large soup pot with four quarts cold water, onion, leek, carrots and celery.

MAKE A BOUQUET GARNI:
Tie parsley, garlic, peppercorns, thyme, and bay leaf in a cheesecloth sack. Add to soup.

Stir in salt and bring soup to a boil. Once boiling, reduce heat and simmer for two and a half to three hours, skimming frequently.

Strain soup through a fine sieve or several layers cheesecloth. Discard bones, bouquet garni and vegetables. Shred chicken and add meat to soup. Check for flavor, adding more salt and pepper if necessary.

Servings: 8-10