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| Chicken soup |
ingredients
- 1 roast chicken carcass with meat left on
- 225g/8oz chicken wings
- 1 onion, diced
- 1 leek, diced
- 1 parsnip, diced
- 6 whole black peppercorns
serves 4
- Preheat the oven to 150°C/300°F/ Gas mark 2. Put in a large heavy saucepan with the chicken wings.
- Add the onion, leek and parsnip, and bring to the boil. While the water is heating, add the whole peppercorns.
- Once the stock has boiled, transfer to an ovenproof dish and cook in the oven for 2 hours. Skim off any scum from the surface using a slotted spoon, and strain the stock you have created. Discard everything except for the chicken.
- When cool enough to handle, take out the carcass and shred the chicken before returning it to the stock. Serve hot.
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