Vocal Voices

She calls it soup, Mitchell calls it broth, I call it stock. What do you think?

Her words, not mine

2 free range chickens - minus feet and inside stuff
1 large onion - quartered
1 carrot - cut in big pieces
2 slices ginger
parsley
salt

Put everything in large pot and just cover with water. Bring to boil and sinner for 4 hours. On hob. Strain and enjoy.

When I saw the end result yesterday, it really looked like stock to me. And you end up with about 1 and a half litre of it.

Personnally, I would have added a bay leaf and maybe tumeric.

Sounds a bit like the thin chicken soup that's a Jewish staple, but I would put more herbs in too

I love chicken soup!

Sinner soup.

Sounds like stock to me too Jan.

What happens to all the meat off the chickens?

I would call the liquid a stock.

Strained and chucked, I presume

I make lots of different soups but never chicken.

I think I know why.