5 lbs chicken parts (we used thighs for the first batch, and if you are not going to remove the chicken from the bones, they make a nice neat package), skinned
Enough good Chicken stock/broth to cover (about 2 large cans of College Inn Broth)
2-3 onions, chopped fine
1 bunch parsley, leaves only, chopped fine.
2-3 whole maces, or 1/2 to 3/4 tsp ground
4-5 strands saffron
1 to 1.5 cup white wine
1/4 c. vinegar
1/4 c. bread crumbs
1/2 tsp ground ginger
Pepper and salt
Put the chicken parts in a stockpot and add the stock. Bring to a boil. Wait for the chicken fat to come to the top and coalesce; skim off chicken fat. Add onions, parsley, saffron, mace, cloves, and wine. Simmer until chicken is cooked (at least 1 1/2 to 2 hours). Broth should taste agreeably of spices and have a 'bite' to it-- season with a little pepper and salt to bring out the flavor. At this point, you can pull out the chicken pieces, strip off the meat, and return the meat to the broth if you wish; you can also choose to leave the chicken pieces whole. Soak bread crumbs in vinegar, then add the mixture to the soup. Right before serving, add the ground ginger.