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| 4 1/2 pounds chicken pieces |
| 1 beef shinbone with meat |
| 5 carrots, peeled, in large chunks |
| 4 celery stalks in large chunks |
| 1 parsnip, peeled, in chunks |
| 1 turnip, peeled, in chunks |
| 2 parsley roots, peeled and halved |
| 1 onion, peeled and halved |
| 1 leek, white and light green parts only, halved lengthwise and washed |
| 1 zucchini, trimmed, in chunks |
| 4 thinly sliced, peeled carrots |
| 4 thinly sliced celery stalks |
| Salt and freshly ground black pepper. |
| 1. In a very large pot, combine chicken pieces, flanken and shinbone. Add water to cover, place |
| over high heat and bring to a boil. Reduce heat to medium-low. Carefully remove foam as it forms. |
| 2. When there is no more foam, add vegetables in following order: carrot chunks, celery chunks, |
| parsnip, turnip, parsley roots, onion, garlic, leek and zucchini. As vegetables become tender, |
| 3. When all vegetables have been removed, add parsley and dill. Simmer until flanken is very |
| tender, about 2 hours. Discard parsley and dill. Remove flanken and chicken, and set aside. Strain |
| soup, then return meat, chicken and shinbone to pot. |
| 4. Before serving soup, remove fat from surface. Add marrow-bone ends, sliced carrots and sliced |
| celery. Place over medium heat, and simmer until vegetables are tender. Remove and discard |
| marrow bones. Remove flanken and chicken; slice and serve separately. Season soup with salt |
| and pepper to taste. Ladle into bowls and serve. |
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Barrington
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