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 1/2 teaspoons salt Zest (in strips)
• juice of 1 Seville orange (about 1/4 cup)
• Chopped cilantro, for garnish
• 1 small red chili pepper, seeded and cut into fine rings, for garnish

Preparation

In a large saucepan, combine chicken, carrot, onion, cinnamon, ginger and salt. Add 3 quarts water, orange zest and juice. 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. 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. To serve, warm soup, ladle into mugs or bowls, and garnish.