“Anyone who maintains absolute standards of good and evil is dangerous. As dangerous as a maniac with a loaded revolver. In fact, the person who maintains absolute standards of good and evil usually is the maniac with the revolver.”

-Tom Robbins

The Ingredients

• One large adult chicken, slaughtered, plucked, and parted. Alternatively, 4-5 pounds of chicken parts.
• One large onion, chopped.
• One shallot or medium-size onion, finely chopped.
• Six or seven large carrots, chopped.
• One turnip, quartered.
• Three celery stalks.
• One garlic bulb.
• Salt.
• Black peppercorns.
• A heavy pinch of rosemary.
• Egg noodles or other noodles or other pasta.
• Mayonnaise.
• A small quantity of cooking fat.

The Soup

1. Heat the cooking fat in the bottomNot the top. of the cauldron, then add the onion and brown for about five minutes.
2. Add the chicken parts and turn until well-browned.
3. Add four carrots, one celery stalk (chopped), garlic, turnip, water to cover, about a tablespoon of salt, black pepper, and rosemary. Bring to a rolling boil and then simmer for about two hours.
4. Strain broth, reserve chicken.The soft vegetables may be puréed into a paste suitable for paste lovers.
5. Pull meat from chicken bones. In the cauldron, add about one pound of pulled chicken, two chopped carrots, two chopped celery ribs, and noodles back to the broth and bring to a boil, salting broth to taste. Boil for 12-15 minutes or until noodles are cooked.
6. Serve with bowls and spoons.

The Salad

1. Combine remaining pulled chicken, minced shallot or medium-sized onion, three finely-chopped celery ribs, mayonnaise.Start with two tablespoons and add more to your liking. Add salt, and black pepper to taste.
2. Serve with plates and forks. Alternatively, serve on sandwiches with bacon and tomato.