Chicken Broth/Soup

There is no wrong way to make a chicken soup I believe, but my secret for a very tasty one includes lots and lots of garlic and onion and two strips of bacon to start the cooking process. (toss 2 strips of bacon in a large soup pan then add the garlic and onion) I also use 3 large turnips and a rutabaga.
Most of the time my chicken soup ingredients are predicated by what's left over in my fridge.
So this time no carrots, no celery, instead red cabbage and nappa cabbage and spinach.
2 chicken carcasses, still with a decent amount of meat on them.
Here are all the veggies.....















Add the chicken
















Cover with water


















Many different theories abound whether or not to let the soup come to a boil. I over the years have concluded not to let it boil. So this is what I do, turn up the temperature, monitor and when the liquid starts getting hot turn heat to low and cover. Now simmer for 8 hours.

Let is sit for a while to cool off and then refrigerate. Instead of skimming the fat, I use this trick I learned from my grandma. Position a colander on top of a large pot and line the colander with cheesecloth. Pour in the soup, squeeze the cheesecloth to get all the broth out of the veggies and chicken. Repeat until all soup is converted to rich broth. (I save all the veggies and chicken for my doggie to eat. About a week's worth of food)
The trick with the cheese cloth creates a delicious thick broth instead of a watery broth, because the cheese cloth lets through the fat, yet breaks it up.
It has a super taste.