You need a chicken quarter with skin and bones, or the leftover carcass from Sunday dinner.
Use a meat cleaver or large knife to cut up the chicken into chunks, still with the bones in.
Put the chicken in a saucepan with an onion (quartered), carrot (large chunks), celery if you have some, lots of black pepper. Cover with water, bring to the boil and simmer for at least 2 hours - longer is better. Every now and then, skim off the scum.
When the stock is done, strain out all the bits. Pick out a bit of the meat and add it back to the pot, discard the rest (or take out the bones and give it to the dog). Throw in a bit of finely chopped veg, dried herbs and spices, whatever you fancy, and simmer until tender. Adjust the seasoning.
- For chicken noodle soup, throw in a handful of vermicelli and simmer for a few more minutes.
- For a creamy soup, stir in some cream (or for a low fat version use Lake District quark - no other brand will do). Heat but don't boil if you do this.
- Thicken with a little cornflour if you don't like it runny.
Use a meat cleaver or large knife to cut up the chicken into chunks, still with the bones in.
Put the chicken in a saucepan with an onion (quartered), carrot (large chunks), celery if you have some, lots of black pepper. Cover with water, bring to the boil and simmer for at least 2 hours - longer is better. Every now and then, skim off the scum.
When the stock is done, strain out all the bits. Pick out a bit of the meat and add it back to the pot, discard the rest (or take out the bones and give it to the dog). Throw in a bit of finely chopped veg, dried herbs and spices, whatever you fancy, and simmer until tender. Adjust the seasoning.
- For chicken noodle soup, throw in a handful of vermicelli and simmer for a few more minutes.
- For a creamy soup, stir in some cream (or for a low fat version use Lake District quark - no other brand will do). Heat but don't boil if you do this.
- Thicken with a little cornflour if you don't like it runny.