Chicken soup

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.
serves 4