Chicken Soup

Ingredients:

¼ lb celery
¼ lb carrots
½ lb onions
1 large tomato, stem removed
1 head of garlic 
1 chicken carcass
Chicken wing tips
Chicken neck, cut into 3 pieces
½ can of chickpeas, with liquid
10 cups of water
1 tsp salt
4 whole eggs
1 cup pasta (any kind, optional)
1 head cauliflower, broken into florets
1 avocado, peeled and quartered
Chicken Skin Pancake (recipe below)

Directions:

Wash veggies.
Cut onions and garlic in half (not necessary to peel)
Cut carrots into large chunks
Cut celery into large chunks
Add onions, carrots, celery, tomato, and chicken pieces into pot with water.
Bring stock to a boil, then reduce heat to a simmer.
Simmer for 1.5 hours
Remove pot from heat and strain. Put carcass aside for croquetas.
Take the onion, carrot and tomato from the colander.  Place in blender with a ½ cup of water.  Blend till smooth, strain through a fine sieve, and set aside
Place the broth into a large pot and put back on the stove on med high heat.
Add 4 whole eggs to the pot set a timer for 10 minutes.
When timer goes off, remove eggs from pot and carefully peel.  Eggs may be slightly undercooked – they’ll set up beautifully before serving.  Set them aside.
Bring pot back to simmer, and if you have any pasta laying around, add a cup or so.
Add the chickpeas and the chickpea liquid
Add cauliflower florets to soup pot
Add vegetable puree and stir well.
Simmer for 8 minutes or until pasta and cauliflower are tender.

To Serve:

Get 4 small bowls
Cut eggs in half and place into bowls.
Put 1/4 avocado in each bowl.
Take a ladle and begin filling the bowls with broth, veggies, and pasta.
Add 1 pancake wedge to each bowl of soup.
Serve!

CHICKEN SKIN PANCAKE

Ingredients:

Chicken fat and skin trim
1 Tbs vegetable oil
1 tsp EVOO
3 eggs
2.5 oz of whole wheat flour
2 tbs chives

Directions:

Place chicken skin and fat trim into a small pot.  Add a tbs of oil and begin to render out fat on low heat.
Cook slowly until chicken skin gets crispy and begins to resemble a chicharron.
Remove from heat and set aside
Heat an 8” sauté pan with EVOO.
Finely chop crispy chicken skin and fat.
Crack egg into a medium sized mixing bowl
Whisk well.
Add chicken skin and any remaining fat to the bowl.
Add flour and chives and mix
Pour mixture into the warm sauté pan to form a large pancake.
Cook till edges begin to crisp up.
Flip and cook till the pancake is cooked through.
Remove from pan and cut into 8 even wedges.