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



• 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.