Ingredients

Ingredients For the soup stock

• 1 x 1.5kg/3lb organic free-range chicken

• 3 free-range chicken carcasses, roughly chopped

• 1 onion, finely chopped

• 1 carrot, peeled, finely chopped

• 2 sticks celery, finely chopped

• 4 fresh parsley stalks

• 4 litres/7 pints cold water

For the chicken livers

• 100g/3½oz chicken livers, trimmed

• 100ml/3½fl oz buttermilk

• salt and freshly ground black pepper

• 50g/2oz butter

• 1 tbsp finely chopped fresh parsley, to garnish

For soup garnish

• 4 baby courgettes, sliced into rounds

• 1 bunch baby carrots, sliced into rounds

• 4 spring onions, cut into batons

• 100g/3½oz barley, cooked

• 100g/3½oz peas, shelled and cooked

• 100g/3½oz broad beans, out of their pods, inner membrane removed, cooked

For soda farls

• 450g/1lb plain flour, plus extra for dusting

• 1 tsp salt

• 1 tsp sugar

• 1 heaped tsp bicarbonate of soda

• ¼ tsp cream of tartar

• 300ml/½ pint buttermilk

• 1 free-range egg, beaten

• drizzle vegetable oil

• 100g/3½oz unsalted butter

Description

Recipe Uses 1 X 1.5kg/3lb Organic Free-range Chicken , 3 Free-range Chicken Carcasses, Roughly Chopped, 1 Onion, Finely Chopped, 1 Carrot, Peeled,...

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