Chicken soup

Ingredients :
1 roast chicken carcass with meat left on
225g/8oz chicken wings
1 onion, diced
1 leek, diced
1 parsnip, diced
6 whole black peppercorns

How to make
- Preheat the oven to 150°C/300°F/ Gas mark 2. Put in a large heavy saucepan with the chicken wings.
- Add the onion, leek and parsnip, and bring to the boil. While the water is heating, add the whole
peppercorns.
- Once the stock has boiled, transfer to an ovenproof dish and cook in the oven for 2 hours. Skim off any scum from the surface using a slotted spoon, and strain the stock you have created. Discard
everything except for the chicken.
- When cool enough to handle, take out the carcass and shred the chicken before returning it to the stock. Serve hot.