Brown Chicken Soup

Ingredients

 * carcasse, giblets, feet, neck and any scraps of stuffing (about one tablespoon)
 * 30 g (1 oz) butter
 * 2 small onions (or 3 shallots)
 * 1 medium-sized tomato
 * a pinch of basil
 * celery if available
 * 30 g (1 oz) flour and browning
 * seasoning according to the stuffing

Directions

 * 1) Place all in a saucepan with 1½ litres (2½ pints) water, cover and simmer for 2 hours.
 * 2) Strain and cool.
 * 3) Skim off any fat.
 * 4) Add chopped cooked liver and the flesh of the chicken if you want ‘pieces’ in the soup.
 * 5) Otherwise omit and serve strained.
 * 6) Add browning to the flour with butter and, when blended into a roux, add to the strained stock.
 * 7) Serve hot with fried bread croutons.