- 9 1/2 cups water mixed with 2 1/2 cups white vinegar, or more to taste (decrease amount of water by the same amount of vinegar you add – you want 12 cups total)
- 2 large broiler chickens
- 1 pound venison shank, cut into pieces (totally optional TFD addition – omit, or use beef shank)
- 1 large bunch parsley
- 1 large bunch fresh thyme
- 3 onions, peeled and halved
- 3 tbsp. cornstarch, dissolved in an equal amount of hot water or stock
- chicken demi-glacé to taste (TFD addition, totally optional but TFD really prefers it with)
- Dried Chiles de Arbol to taste, but use at least 8 broken in 1/2 (stems removed)
- Browned meat from the chicken and venison
- Bring the liquids to a boil in a very large stockpot.
- Turn down heat add the dried chiles and meats, then simmer for 2 hours.
- Remove meat, take off bones (discard bones).
- Brown the meat with some oil in a pan, drain oil and reserve.
- Add parsley, thyme and onions and simmer 1 more hour. In the last 15 minutes, add chicken demi-glacé (if using until you have a strong, good-flavored soup. If not using Chicken Demi-glacé, reduce until a good flavor and color is achieved.
- Strain out all solids except the dried chiles and discard.
- Let the soup cool and put in the fridge until the fat solidifies at the top. Remove ¾ of it and reserve to smear on biscuits with meal.
- Return soup to a boil, and then stir in the cornstarch mixture until lightly thickened. Taste it – it should be very spicy and strong with the taste of vinegar. If neither, add vinegar and hot sauce to amp it to the correct flavor levels.
- Divide meats between bowls, pour on soup, serve with hot biscuits smeared with butter and/or the chicken fat.
- Prep Time: 0 hours
- Cook Time: 0 hours