This is a deliciously hearty soup that uses up all the bits. It will feed a large family, probably with leftovers.
1 whole free-range chicken, small size (if you use a larger bird, you will have excess meat, but you just need to take this out in the last step)
Feet and neck from your chook, or use 1 pig's foot
A few sprigs of rosemary
2 onions, finely chopped
3/4 cup dried chickpeas that have been soaked overnight with a pinch of bicarbonate of soda
1 tablespoon vinegar
3 zucchini, sliced
3-4 carrots, sliced
1/4 medium-sized cabbage that has been finely sliced or shredded
1 bunch of nettles, stalks removed, coarsely chopped (optional)
a pinch of saffron threads
1-2 tablespoons harissa
1 large bunch each of parsley and coriander, finely chopped
Place the chicken in a large cooking pot with the chicken feet, vinegar, rosemary, chickpeas and onions. Cover with cold water. Bring to the boil, then reduce to a gentle simmer. Gently cook until chickpeas are soft and meat is well cooked.
Remove the chicken, neck and feet from the cooking pot, but keep the water gently cooking. You need to separate all the meat from the bones. Place all the bones, feet and non-edible bits in a separate cooking pot, cover with water and continue to cook as a stock. Shred the meat into bite-size pieces and set aside.
Place all vegetables, nettles and saffron threads into the first soup pot with the cooking water. Cook until soft, then add the meat and season to taste. Serve with a generous sprinkling of coriander and parsley.
A harissa sauce can be made by removing half a cup of liquid from the pot, stirring through some harissa, then pouring over each individual soup bowl.
The remaining bones can continue cooking as a stock which can be added to the soup, or reserved for a later purpose.