Got a tough old rooster that you don’t know what to do with, try this:
Skin or pluck and gut the bird. Cut off the head leaving as much of the neck as possible. Cut off the feet as well. Toss the head and feet.
Quarter the bird, fillet the breast and thighs. Season the meat with salt, pepper, garlic and set aside. Put the bones, lower legs, neck, etc. in a pot and cover with water. On to the stove and bring to a boil. Reduce the heat and simmer, covered, for about an hour.
Meanwhile, cut some potatoes, celery and carrots into bite-sized pieces. If you like onions or shallots do some of them as well. I don’t care for them, so I leave them out. Set these veggies aside.
Put a 2nd pot, a bigger pot, preferably cast iron, on the stove, med-high heat. Add olive oil and butter. Brown the meat on both sides then set aside again. Don’t worry about getting it thoroughly cooked, it will be going back in soon.
Add some more oil and butter to the pot and throw in the veggies. Brown them, stirring occasionally. Remove the veggies and set aside again.
Deglaze the pot either with some white wine or just use some of the liquid from the bone pot. Once you get all the fond loose, put the veggies back in and add the rest of the bone liquid. Scrape the meat off the bones with a fork and add that as well. Toss the bones.
Add a can of diced tomatoes to the pot. Bring it to boil then reduce to a simmer. Season the pot with thyme, sage, basil, garlic, salt and pepper. Whatever else that you like.
Back to the meat, cut it into bite sized pieces and add it to the soup. Cover and simmer it until the veggies are soft (stir it every now and then). Add a few handfuls of shredded cabbage and simmer about 15 minutes more.
Enjoy.
