Chicken Soup With Flanken

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

chicken, flanken, beef shinbone with meat, carrots, celery, parsnip, parsley roots, onion, garlic, only, zucchini, parsley, dill, carrots, celery stalks, salt

Taken from cooking.nytimes.com/recipes/8437 (may not work)