About this recipe:I'm not a lover of stews but my partner is so I started making this one for him. He loves it so he gets it every two weeks and complains if I suggest making a beef one instead. Also this needs to be made the day before you plan on eating it.
Take all the meat from the chicken. Discard the skin. Set aside cooked meat for use later.
Top & tail leeks, celery, carrots and onions. Place into large bowl or sink of water to clean throughly. Cut 2 carrots, 2 Leeks, 2 stalks of celery and 1 onion in two. Place into pot with chicken bones, 1 stock cube, sprinkle of thyme, parsley, a bayleaf, ground black pepper, mixed Herbs, garlic and salt (Optional).
Fill the pot 3/4 full or enough to cover bones and veg. Bring to the boil and let simmer for 3 hours.
In the meantime clean and chop remaining vegetables and leave in a bowl of water until required.
After three hours, drain stock from pot into another pot and discard bones and used veg.
Then place fresh veg into pot of stock and add 1 chicken stock cube, and a little more thyme, parsley, a bayleaf, ground black pepper, mixed herbs, garlic & salt (Optional).
Bring to the boil and then let simmer for 2 hours. Then turn off and leave overnight. Then add saved chicken meat and turn on about 4 hours before eating on a low heat to allow simmer gently. Remove bayleaf before serving.
Instead of chunks of veg i grate my carrots potatoes and onion. When the potato is grated it dissolves and thickens the soup. I always have dumplings. The recipe is in the Atora suet packet! - 28 Aug 2010