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Cold Cure Soup

    3 pounds chicken wings
    1 carrot, peeled and halved
    1 onion, peeled and halved
    1 cinnamon stick
    1 3-inch knob of ginger, peeled
    1 1/2 teaspoons salt
    Zest (in strips) and juice of 1 Seville orange (about 1/4 cup)
    Chopped cilantro, for garnish
    1 small red chili pepper, seeded and cut into fine rings,
       for garnish.

  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.