JEWISH PENICILLIN (AKA: CHICKEN SOUP)

Steps:

• Preheat oven to 375º.
• Place a vertical roaster in an 8¼" x 8¼" x 2½" square glass baking dish.
• Clean the chicken "innards" and place in a 1-quart pot with 2 cups water, 1 tablespoon Worcestershire Sauce, 1 tablespoon Teriyaki Sauce, ½ teaspoon salt, ½ teaspoon ground pepper. Cover and cook on lowest possible flame for 1 hour.
• Place chicken on vertical roaster.
• In the glass baking dish, pour 1 cup water and the remaining Worcestershire and Teriyaki.
• Cook until wings are VERY dark, but not burned (about 40 minutes); basting every 7 - 10 minutes.
• In an 8-quart pot, place remaining water, salt, pepper, celery, carrots, onion, garlic and shallot and set on high heat.
• When chicken is done, set aside to cool.
• When the innards are done, add the broth to the main pot. If you like innards, enjoy them; if not, discard them (or send them to me).
• When chicken is cool enough to work with, remove the skin and set aside.
• Remove all the meat from the bone, and cut into bite-sized pieces.
• Set the bones aside.
• Add chicken to the "broth", and reduce to medium-low heat.
• Wrap the skin and bones in cheesecloth, tying the cheesecloth as you would a tourniquet; basically bring all four corners together and tie.
• Place skin and bones in broth and simmer for 3 hours, keeping an eye on the level in the pot. Add water as needed.
• Remove skin and bone cheesecloth and discard (cheesecloth can be washed and reused if desired).
• If you want to use Homemade Chicken Broth in the future, save what you don't use, chill and skim. Alton Brown would be proud.
• This is not Campbell's soup, but then Mr. Campbell didn't grow up with a Jewish grandmother.
• I do hope you enjoy it. Please do me the honor of rating it.