Chicken stock or chunky vegetables chicken soup

Because I had a whole chicken for the chicken tagine, I was left with all the bone parts: chicken feet, back and crown. Never throw things like these away, they are full of flavour. You can use them for a chunky vegetables sou or chicken stock. The stock can be frozen for up to 3 months.

Ingredients: chicken bones, 3 celery stalks - chopped, half a cabbage, potatoes, 2 tomatoes, rosemary, salt, pepper.

Heat up some oil in a large sauce pan. Brown the chicken bones.

Add the vegetables to the pan. Pour enough water to cover everything. Add the rosemary, salt and pepper. Boil for 30 - 45 min.

Finish off with lemon juice. Serve with fresh bread.