📝 Instructions
= Recipe
1. In a large stockpot, combine 3 lbs chicken wings, 1 carrot, peeled and halved, 1 onion, peeled and halved, 1 cinnamon stick, 1 3-inch knob ginger, peeled, and 1 tbsp Maldon salt (or 1.5 tsp table salt). Add 3 quarts water, along with 0.25 cup citrus juice (2 parts orange juice to 1 part lime juice) and citrus zest strips.
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, 1.5-2 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 the layer of solidified fat from the surface and wipe 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 with fresh cilantro and 1 small red chili pepper, seeded and cut into fine rings.
