Roast chicken is the base for one of my favourite soups, especially if the chicken has been cooked on a kettle-style barbecue, although an oven is just fine for everyday cooking. Roast a large chicken and extra parsnips, then use the bones and leftovers to make a soup that’s perfect for a cold winter’s night. It’s a wise way to get the most from each bird, especially if you’ve spent good money on a quality chicken. If you can, buy
a chicken that hasn’t been fed antibiotics, not just for health issues, but because the chicken has taken longer to grow, resulting in a bird with more robust flavour.
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