Ingredientschicken carcass ( or use pieces of hen or boiler chicken )
1 stick of celery
half a dozen pepper corns
chicken stock cube ( if wanted)
Handy HintIf eating the next day, let it go cold, then refrigerate , and the fat will be easy to remove from the top of the soup.
MethodI use the carcass after we have had a roast chicken dinner.
Place carcass in a large pan, and fill with water
Add the carrots, onion,celery , peppercorns and a grinding of salt.
Bring to the boil slowly, and let simmer for several hours, skimming off any froth/scum.
After 3 hours or so, taste it, and see if it needs any seasoning or a stock cube adding, I like either Marigold chicken bouillon powder or Kallo stock cubes.
Then strain into another pan, and keep the colander containing the carcass etc over the pan for a while, to ensure all the soup drains into the other pan.
You can shred any chicken from the carcass into the soup too make it more filling.
Skim any last bits of froth off the soup and serve.
You can crumble matzoh into the soup too