When you make home made chicken soup?
Whenever I have a leftover chicken carcass, and I use a cube. I don’t add any additional salt, though. CHICKEN SOUP 4 servings INGREDIENTS 1 onion 100g to 125g of at least 2 additional vegetables (see below) 1 roasted chicken carcass 1 chicken stock cube 1 litre of water 1 teaspoon of dried sage Ground pepper to taste METHOD Peel the onion and chop it into 2cm (1 inch) pieces. Peel the other vegetables and chop any tops and/or bottoms off, if required, and then chop them into 2cm (1 inch) pieces. Remove any skin from the chicken carcass. Put the chicken, onion and vegetables, stock cube and water into a large saucepan on a medium heat. Stir thoroughly. Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on and cook for 1 hour. Check the liquid level from time to time and top up if it starts to dry out. Fish out the bones and put them on a plate. Remove any meat which is still on the bones and discard the bones. Put the meat back into the soup. I
