Step 1
For the stock, preheat the oven to 180°C and line a roasting tin with baking paper. Season the chicken pieces with salt, then place in the prepared tin and roast in the oven for 25-30 minutes or until golden brown.
Step 2
Discard the fat from the tray, then transfer the chicken to a large saucepan or stockpot, cover with cold water and add a couple of pinches of salt.
Step 3
Bring to a simmer over low heat, skimming off any froth from the surface.
Step 4
Meanwhile, cut the onions and carrots in halves, then cut the celery sticks into 5cm lengths, and the bulb of garlic in half crossways.
Step 5
Tie the thyme, bay leaves and parsley stalks into a little bundle with string and add to the stock pot, along with the onions, carrots, celery, garlic, allspice, cloves and peppercorns.
Step 6
If necessary, add more water to cover everything well, then bring to a gentle simmer and cook for about 1½ hours, skimming occasionally and adding more water as needed.
Step 7
Lift the chicken pieces out of the stock and, when they are cool enough to handle, remove the meat from the bones.
Step 8
Tear one of the chicken breasts into small strips and set aside for the soup.
Step 9
Cover the rest of the meat with a little stock and keep for later use – it will keep in the fridge for up to 3 days.
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