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@CYOA
On train so forgive abbreviated sentences.
After cooking four stage chicken last Sunday and having top sandwiches this week, finally got around to making soup late last night (started at 2am).
Brought carcass up to simmer with bouquet garni for hour or so.
In other big soup pot, put a load of quality butter, quartered onions and halved shallots in on high heat just to colour, then low heat with lid for twenty mins.
Removed chicken and left to cool down.
Picked off meat, shredded it (something I dont normally do )
Sieved stock into onions and butter, added splash of olive oil and seasoning.
Added chopped potatoes, carrots, parsnips, swede, topped up stock with a little extra water to cover it all. Left on low heat until 4am.
Had a bowl of goodness.
Still got about 5 litres left so when I get home this avo will decide what to do with it all.