Frankensteining - Italian Wedding Soup

http://blog.giallozafferano.it/cucinapassioneegusto/minestra-maritata-ricetta-napoletana/

1 curly escarole
1 smooth escarole
1 bundle of rapini
1 lb of chicory wild or Catalonia
1 lb of spinach
1 lb of swiss chard
80 gr. of pecorino romano cheese (aged 30 months for lactose intolerance)
100 gr. of grated Parmesan cheese (matured for 30 months for the lactose intolerant)
2 liters of chicken broth
extravirgin olive oil
coarse salt
1 clove of garlic

Boil all the vegetables in salted water, then drain them al dente. Take a pot, brown a clove of garlic in 5 tablespoons of oil, then remove the garlic. Add the chicken fillets with the boiled vegetables, browned over high heat for a couple of minutes. Finally add the chicken broth and cook for about 20 minutes on low heat. Meanwhile, grate 100 grams of Parmigiano Reggiano and cut into cubes 80 gr. of pecorino romano. When cooked add the cheese, turn off and serve the hot dish. You can serve the marinated soup with croutons.

Advice in the kitchen to get a good chicken stock:

To make sure that the broth has a limpid aspect, you should avoid mixing it during cooking and do not pour it out of the pan; it is in fact advisable to work delicately, using a ladle, and to keep boiling and regular. Also try to remove the foam from the broth every time it settles on the edge of the pot. The broth can also be prepared using only beef or hen but there are those who prepare it with chicken breast (it is lighter and more digestible). The ideal cuts are the chump, the tip of the scoop, the tip of the chest and the muscle of the hock. The broth can be frozen: it is preferable that it is not kept at room temperature for more than 2 hours, because micro-organisms tend to multiply very quickly.

1. Prepare the chicken broth:

In a pot with cold water, insert the whole hen, carrot, celery, onion, then bring to a boil. Boil the broth at least for 2 hours over medium heat, remove the foam, with a skimmer, which is formed afloat. As soon as the chicken meat is cooked, remove it from the pot with the help of a perforated spoon. Finally filter the broth and keep. Put the hen in a dish, let it cool and then cut into fillets, remove all the skin, fat and bones of the hen. A trick taught by the grandmother to degrease the broth to perfection is to make it cool in the refrigerator for a few hours' cause so the fat particles will thicken on the surface and can be easily eliminated.