Ok first things first…its time to get all that last lovely goodness from you bird. Place the carcus in a large pot and cover with about 1.5 lts boiling water. Bring to a gentle simmer on the stove and cover and leave to just bubble away for about 20 mins.
You can now get on with chopping your veggies, there is no right or wrong way, just small enough so that you can get a variety of veggies in one spoonfull.
Now for the messy bit…and ill admit i always wear a pair of rubber gloves for these, i keep a box of disposable gloves in the kitchen for jobs just like this. Take the pot of the stove and allow to cooler for a moment or tow, then lie the carcus out of the stock flaking off any last little bits of meat that by now will be falling off the bones. Discard the carcus and before you add the veggies just need to have a check that no small bones have fallen into the stock.
Add the veggies expect the broccoli, beans and peas and the thyme and bring back to a gentle simmer for 10 mins. Then add the broccoli, beans and peas…you can add the beans and peas straight form the freezer there is no need to defrost.
Finally , grate over the zest of a whole lemon and add a little salt and lots of freshly ground black pepper to taste.
And that is it. Just a few simple steps to make a delicious and nutritious soup that is perfect for lunchtime.
