Instructions: Up to three days in advance place the chicken in a large saucepan and cover with 2 1/4 litres cold water. Bring to the boil and skim off any foam that rises to the surface. Add the vegetables wine parsley stalks bay leaf and thyme. Cover and simmer as gently as possible for 45 minutes. Lift the chicken from the pan and when cool enough to handle remove the meat and save for another dish. Return the bones to the pan and continue to simmer gently for another 1 3/4 hours. Strain the stock without pressing down on the bones or vegetables.

Cool slightly then refrigerate so fat will solidify and can be easily removed from the surface. On the day you intend to serve cut the carrot turnip celery and leek into fine julienne strips. Blanch in boiling salted water until just tender refresh under cold water and drain. Place on a dish cover with clinlgfilm and refrigerate. Skim the congealed fat from the stock. Bring to the boil and blot off any remaining fat with paper towels. Season with salt and set aside in a cool place. Before serving bring the soup to a simmer and add the vegetables and the Madeira if you are using it. Serve very hot.

Serves 6

If the stock is kept at a very gentle simmer while it cooks it will remain clear enough to use as a consomme without clarifying

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