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• Place chicken carcasses in a large stock pot with water and smoke pan drippings over medium heat
• Add onion, garlic, bay leaf, celery, saffron, basil stems, salt and pepper corns or ground pepper
• Bring to a slow boil, reduce heat and simmer for 1-2 hours
• Pour all through a strainer and set solids aside to cool
• Return broth to the stock pot and proceed or refrigerate overnight to skim any fat
• When the solids have cooled enough to handle, remove any residual meat from the bones and add to the broth.
• Heat the broth over medium heat and add the chicken meat, broccoli stems, potato and bell pepper if using.
• Simmer until vegetables are tender
• Add kale and leftover vegetables
• Cook a few minutes until kale is tender
• Remove from heat and serve in soup bowls garnished with torn basil leaves
  
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