Spring Vegetable Chicken Soup

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.