Ingredients:

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2 packs giblets

4 chicken carcasses

4 stalks celery, chopped

3-4 organic carrots

1 onion

Little bit of sunflower oil

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Method:

• Peel the onion & put in a large deep saucepan with a tiny bit of oil. Add all the giblets & carcasses and fry for a few minutes.

• Meanwhile, peel & chop the carrots. Chop the celery including the leaves.

• Add the vegetables to the pot & fry on a low heat until you start to smell the vegetables cooking.

• Fill the pot nearly to the top with tap water & bring to the boil.

• When it starts to boil you will see a scum forming. Skim this off with a spoon and keep doing this until it stops forming.

• Turn the soup down to a low boil & leave it for a few hours. top it up with water and make sure the bits are all submerged. 

• Once cool, turn off the heat & cover with a lid & leave to cool completely.

• Once cool, take out the carcasses but leave the giblets if you like. I do!

• Then put the soup in the fridge overnight or leave on the hob if not hot out.

• In the morning take off the layer of fat.

• Bring back to the boil & serve (optional) with kneidlach matzo balls) & lokshen (very fine noodles).

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