- whole chicken - beef bone - carrots, parsnips, celery, onion, cabbage, leeks, parsley - bay leaves, allspice, lovage, salt, pepper, acv
- to a large stock pot add whole chicken, beef bone, acv, water - bring to gentle boil, reduce and simmer for up to 2 hours - wash, peel, cut the veggies - after about 2 hr simmer add all the veggies to the stock pot
- continue cooking for another half an hour until the veggies are cooked and tender - remove the meat, shred the chicken and add back to the soup or serve on the side - remove all the veggies and make a salad
- serve with noodles or rice - drink clear as is - serve as a starter or appetizer - add dollop of sour cream for a creamy version of rosol