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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.
