3 qts chicken bone broth
2 cups beef bone broth
1 3- to 4-pound chicken, cut into quarters
2 onions, sliced thin
6 each carrots and celery, sliced thin
¼ cup ghee
2 bay leaves
Salt to taste
1 piece of kombu (Japanese kelp)
½ pound chicken kidneys (or livers), cut in thirds
½ pound chicken hearts
½ bunch parsley, leaves picked off the stems and roughly chopped
1. Melt ghee over medium flame in a large stockpot. Add onions and cook until sweet and translucent, about 10 minutes. Add celery and carrots and cook for about 5 minutes, or until they begin to soften.
2. Add chickens, broths, bay leaves, kombu and all of the organ meats and cook about 30 minutes or until the chicken meat is cooked through. You can test the chicken by poking one with a knife. The juice will be clear when the chicken is cooked.
3. Pull out the whole chickens and pick off all the meat (once they are cool, of course) and take the kombu out of the pot. Add the picked chicken meat back to the soup with the parsley leaves and salt to taste. Discard the spent carcass or grind them up for dog food!
Photo courtesty of Flickr