2 onions, chopped into chunks
2 celery stalks, roughly chopped
3 carrots, roughly chopped
1 bay leaf
1 bunch of parsley
8 black peppercorns
15 g butter
1 leek, washed, trimmed and chopped into rough chunks
3 carrots, peeled and chopped into chunks
4 potatoes, peeled and chopped into chunks
4 parsnips, peeled and chopped into chunks
Cooked chicken, removed from carcass
Small handful of chopped parsley
1 Pull apart the bones of the carcass, splitting smaller bones apart.
2 Place the vegetables for the stock into a large pot with the chicken bones and add the bay leaf, parsley, peppercorns and any other spare vegetables you have. Fill the pot with enough water to cover the bones and vegetables, and place over a high heat.
3 Bring to the boil, the reduce the heat and simmer for four hours, skimming occasionally with a spoon to remove any froth that rises to the surface.
4 Strain the stock through a sieve and discard the bones and vegetables. Cover the stock and cool to room temperature, then chill overnight. Skim off any fat from the surface.
5 For the soup, heat the butter in a large pan over a medium heat and cook the leek for 4-5 minutes. Add the stock, carrots, potatoes and parsnips and simmer for 20-25 minutes. 6 Add the cooked shredded chicken from the carcass and simmer for another 6-8 minutes until the meat is heated through. Stir in the parsley, then serve in big bowls with some crusty bread for dipping.