This perfect winter warmer makes the most of those leftovers.
1 Chicken Carcass
1 Red Onion, chopped into small chunks
1 Brown Onion, chopped into small chunks
3 Garlic Cloves, finely chopped
2 Celery Sticks, sliced
100g Chantenay Carrots, chopped into small chunks
100g Miniature New Potatoes, quartered
50g Chestnut Mushrooms, quartered
15ml Olive Oil
1 Chicken Stock Cube
750ml Water
Sea Salt and Black Pepper
2 tsp Paprika
50ml Double Cream
2 Bake-at-Home Baguettes
Heat the oil in a large saucepan and add all the vegetables, cooking for a few minutes to slightly brown.
Add the water and crumble in the stock cube.
Add the paprika and season with salt and plenty of pepper.
Bring to the boil, cut the carcass in half and place in the pan.
Bring back to the boil, then cover and simmer for 40 minutes.
Drain through a colander.
Put the liquid and the vegetables back into the pan, watching out for any small bones.
Pre-heat the oven ready to bake the baguettes as per the directions on the pack.
Once the carcass has cooled down, pick off all the meat and add to the pan.
Add the cream, check the seasoning and gently heat through.
Bake the bread and serve alongside.
