1 large chicken - roasted
4 leeks
4 celery stalks
6 carrots
2 onions
2 chicken stock cubes
thyme
parsley
bay leaf
mixed herbs
garlic
ground black pepper
salt (optional)
Preparation method
1. Take all the meat from the chicken. Discard the skin. Set aside cooked meat for use later.
2. Top & tail leeks, celery, carrots and onions. Place into large bowl or sink of water to clean throughly. Cut 2 carrots, 2 Leeks, 2 stalks of celery and 1 onion in two. Place into pot with chicken bones, 1 stock cube, sprinkle of thyme, parsley, a bayleaf, ground black pepper, mixed Herbs, garlic and salt (Optional).
3. Fill the pot 3/4 full or enough to cover bones and veg. Bring to the boil and let simmer for 3 hours.
4. In the meantime clean and chop remaining vegetables and leave in a bowl of water until required.
5. After three hours, drain stock from pot into another pot and discard bones and used veg.
6. Then place fresh veg into pot of stock and add 1 chicken stock cube, and a little more thyme, parsley, a bayleaf, ground black pepper, mixed herbs, garlic & salt (Optional).
7. Bring to the boil and then let simmer for 2 hours. Then turn off and leave overnight. Then add saved chicken meat and turn on about 4 hours before eating on a low heat to allow simmer gently. Remove bayleaf before serving.
8. Serve with crusty rolls.
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