Cold Cure Soup - cooking recipe

Ingredients

3 lbs chicken wings
1 carrot, peeled and halved
1 onion, peeled and halved
1 cinnamon stick
3 inches knob ginger, peeled
1 1/2 teaspoons salt
2 seville oranges (about 1/4 cup)
chopped cilantro, for garnish
1 small red bell pepper, seeded and cut into rings (optional, 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.