Ingredients

Ingredients For the stock

• 1 tbsp vegetable oil

• 1 chicken carcass, roughly chopped

• 1 onion, roughly chopped, including skin

• 2 carrots, roughly chopped

• 1 celery stick, roughly chopped

• 50ml/2fl oz white wine vinegar

• 1 bottle Muscadet (or similar crisp, dry white wine)

• 2 bay leaves

• sprig fresh thyme

• 1 litre/1¾ pint boiling water

For the soup

• 1kg/2¼lb pumpkin (or butternut squash), seeds removed, sliced into 2cm/1in thick slices

• olive oil

• salt and freshly ground black pepper

• few sprigs fresh thyme

• 1 bulb garlic

• 1 tbsp butter

• 1 head celery, finely sliced

• 2-3 shallots, finely sliced

• 1 litre/1¾ pints chicken stock (see method below)

• salt and freshly ground black pepper

For the parsley oil

• bunch fresh parsley

• pinch salt

• lemon juice

• extra virgin olive oil

For the parmesan croutons

• 1 baguette

• olive oil, for brushing

• freshly grated parmesan

Description

Recipe Uses 1 Tbsp Vegetable Oil, 1 Chicken Carcass, Roughly Chopped, 1 Onion, Roughly Chopped, Including Skin, 2 Carrots, Roughly Chopped, 1 Celery...

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