To make the stock
1 chicken carcass, chopped into 6 pieces
1 stick celery, roughly chopped.
1 leek, roughly chopped.
1 garlic clove
1 sprig thyme, (¼ tsp dried thyme)
2-3 black peppercorns
3 pints cold water
To make the Soup
2 pints chicken stock (recipe above)
1 onion, diced
2 sticks celery, diced
2 leek, diced
2 carrots, cut int rounds
3 potatoes, cubed.
1 clove garlic, finely diced
Parsley leaves, roughly chopped
Cooked chicken, diced or shredded
To make the stock
- First, put 3 pints of cold water into a saucepan. Add the chicken carcass cut into pieces, the diced vegetables, herbs and peppercorns. Put on a high heat and bring to the boil. This will bring fats and impurities to the surface, skim this frothy matter as it taints and affects the flavour.
- Reduce the pan to a simmer. The stock should now cook for 2-3 hours skimming the surface periodically. By this time the maximum flavour would have been extracted from bones. Pass the stock through a fine strainer. The stock is now ready.
To make the soup
- Heat the butter in a saucepan over a medium heat. Add the onion, garlic, celery and leek. Cook gently until the onions are looking glassy and feel tender.
- Add the stock, bayleaf, carrots and the potatoes. Bring up to the boil, then turn down to a simmer. Allow the ingredients to cook gently. (skim the surface for any frothy residue).
- Once all the ingredients are cooked and tender add the chicken, allow the chicken to fully reheat. ladle out into a soup bowl. Sprinkle over some of the chopped parsley. Serve piping hot.
Use the stock in a variety of dishes; curries, bolognese, stews, risotto, poaching liquid and sauces.
The stock will keep in the fridge for 4 days if chilled quickly when made