Chicken Soup

1. On a medium high heat warm some olive oil in a large heavy base pot

2. Pat dry the chicken Marylands, this allows the outside to crisp

3. Drizzle some olive oil over the skin side of the chicken and with your fingers or a basting brush evenly move the oil to coat

4. Sprinkle half of the 50/50 mixture of salt and pepper over chicken and pat to ensure it sticks

5. Swish the oil around the pot to ensure its not pooling & add the chicken seasoned side down

6. Drizzle olive oil over the unseasoned side of the chicken and using a basting brush coat the chicken & sprinkle the rest of the salt & pepper

7. Heat the chicken stock ready to add to the chicken, this assists in not slowing the cooking process

8. Turn the chicken over after 4 minutes. If you find parts of the chicken could use a little longer turn once again after 4 minutes on the reverse side

9. Slowly pour the warmed chicken stock over chicken to avoid splash back

10. Add a stalk or two of dill & parsley along with a few leaves of the celery

11.1 Stir the pot to ensure all the ingredients are fully submerged then place the lid on to bring the pot to a simmer for 10 to 15 minutes to cook the chicken

11.2 While the pot is simmering start to prep the carrot, celery and onion. Cut into 1cm squared pieces

NOTE: There is no need to remove the white of the celery, I am removing as there was excessive dirt

NOTE: No need to peel the carrots as this is where majority of the nutrients are. Just ensure they are scrubbed clean

12. Time to check the internal temperature of the chicken, thigh sound be at 80c 175f if you are using breast 71c 160f and set to the side

13. Finely mince the desired amount of garlic

14. Stir the pot and start removing the bones to return them to the pot along with the turmeric and garlic and continue to simmer

15. Either with two forks or your hands shred the chicken. You can also dice, completely up to you and how you want to present the soup

16. Time to strain the soup to remove the liquid from the solids, don't discard the solids as you may wish to return some to the broth

17. Add the shredded chicken to the pot on a low to medium heat

 and add the desired amount to chicken broth over the chicken.

You can place some in a separate container to freeze

NOTE: I will not be adding any vegetables to the batch I am freezing as they defrost soggy

18. Separate the bones, bay, celery, parsley and dill from the solids

If you wish to add some of the vegetables back

this is the time to do so. Simmer for 5 min to bring the soup up to hot to reap the benefits.

19. Time to decant into a bowl and butter some crusty bread

top with some fresh dill and parsley and for that added kick a squeeze of lemon