Brown Chicken Soup

Ingredients

 * carcase, 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. Strain and cool. Skim off any fat. Add chopped cooked liver and the flesh of the chicken if you want ‘pieces’ in the soup. Otherwise omit and serve strained. Add browning to the flour with butter and, when blended into a roux, add to the strained stock. Serve hot with fried bread croutons.