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Chicken soup Photo: Thinkstock
1 chicken carcass (raw or from a roasted chicken)
chicken giblets, but not the liver (optional)
1 onion, roughly chopped
1 carrot, roughly chopped
1 celery stalk, roughly chopped
1 leek, trimmed and sliced (optional)
5 mushrooms, chopped (optional)
1 bouquet garni (bay leaf, parsley and thyme)
6 black peppercorns
1⁄2 teaspoon salt
1. Break the carcass into several bits and place in a pot with 8 cups (2 litres) cold water. Bring to the boil, skimming off any froth. Add the remaining ingredients, partially cover, reduce the heat and simmer for 2 hours.
2. Strain, discarding the solids. Leave to cool, then skim off the fat. Refrigerate for up to 4 days, or freeze for up to 6 months.
Makes 4 cups (1 litre) Prep 15 mins Cook 2 hours
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