Cold Cure Soup

• YIELD: 4 servings (about 6 cups)
  
• TIME: 2.25 hours 

INGREDIENTS

• 3 pounds chicken wings
• 1 carrot, peeled and halved
• 1 onion, peeled and halved
• 1 cinnamon stick
• 1 3-inch knob of ginger, peeled
• 1 tablespoon Maldon salt or 1 1/2 teaspoons table salt
• ¼ cup fresh citrus juice (2 parts orange juice to 1 part lime juice), plus zest in strips
•  Chopped cilantro, for garnish
• 1 small red chili pepper, seeded and cut into fine rings, for garnish

PREPARATION

1. In a large stockpot, combine chicken, carrot, onion, cinnamon, ginger and salt. Add 3 quarts water, orange zest and juice.
2. Place over high heat, and bring to a boil, then reduce heat to low. Simmer, uncovered, until liquid has reduced to about half and chicken flavor is strong, 1 1/2 to 2 hours.
3. Pour through a fine mesh strainer into a bowl, and discard solids. Allow broth to cool, then refrigerate overnight. When ready to serve, remove layer of solidified fat from surface, and wipe surface of congealed soup with a paper towel to remove traces of grease. Soup may be covered and refrigerated for up to three days.
4. To serve, warm soup, ladle into mugs or bowls, and garnish.

Recipe from Nigella Lawson's: 

At My Table