Step 1

Use sharp kitchen scissors or poultry shears to halve the chicken down the backbone and breastbone.

Step 2

Place corn cores in a large saucepan with chicken, fennel, carrot, leek, onion, garlic and thyme. Add cold water to just cover chicken, then place over medium heat.

Step 3

Bring to a simmer, then reduce heat to low and cook for 11/2 hours or until chicken is cooked through and flavours are infused. Remove from heat and cool slightly, then strain through a fine sieve, reserving chicken and discarding vegetables.

Step 4

Return broth to pan. Remove chicken skin and shred meat, then return to the broth with corn kernels and asparagus. Place over medium heat and bring to a simmer to warm through.

Step 5

Stir through chopped parsley and soy sauce, and serve warm with micro parsley.