2 small whole chickens and about a dozen chicken wings
Whole bunch of celery, cleaned and chopped
2 good-sized yellow onions, quartered
1 large can of San Marzano tomatoes. (I like to use their crushed tomato, but could only find puree this time.)
Like gramma, I usually put about 10 whole black peppercorns, but this time I just ground a bunch of black pepper, and some salt.
I put all of the above in one of Jo’s very large pots and enough water to almost cover but not fully cover. That would have been too much water.
I let it simmer away uncovered for about 3 hours turning the chicken over so that the breast got simmered too.
THEN, I took the two whole chickens out into a bowl, pulled all the meat off so that it wouldn’t get overdone and dried out. Put all the bones back into the soup pot and let it cook another hour or two. Then at the end, I put the whole thing through your largest strainer pressing it to get all the broth out. Next, I put all the broth into your large glass bowl with the meat that had been set aside. Refrigerate overnight so that you can get the chicken fat off the top easily. Taste for salt. Add rice if you want.
