Roasted Garlic Chicken Soup

Roast the chicken for 1 hour at 190°C.

Allow to cool, then remove all of the flesh from your bones and set aside.

Halve one of your onions and slice half your bulb of fennel into wedges. Pop your chicken carcass back in the oven along with your cut onion and fennel for 30 mins until browned.

Add the carcass to a large pot along with your roasted veg, celery stick, the stalks of your thyme and the stems from your parsley. Fill with water until the carcass is totally covered in the pot. Bring to a boil, then gently simmer for 2 hours. Strain the lumps out of the liquid.

Wrap two bulbs of garlic in kitchen foil and roast for 45 mins at 180°C until totally soft.

Meanwhile, finely dice your remaining onion and fennel. Finely chop your remaining cloves of garlic.

Fry the veg gently for 20 mins in olive oil with thyme leaves until softened and starting to caramelise. Add your chopped garlic and cook out for 2 mins.

Add 1l of your chicken stock and roasted garlic to the pot and bring to a simmer. Blitz your mixture with a stick blender.

Shred 400g of your chicken with two forks - save the rest for other meals.

Add your shredded chicken to the pan along with chopped parsley and tarragon. Season to taste with salt and pepper.

Finish with crème fraîche, a little more parsley and fennel fronds, then serve and enjoy.