Units Scale

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)
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Biscuits
Browned meat from the chicken and venison

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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.