Step 1

Remove as much cooked chicken meat and skin from the carcass as possible. Add the chicken carcass and any other chicken bones to a large, deep pot and add the vegetables and herbs (you don’t need to peel any vegetables.

Step 2

Fill the pot with water until the chicken is covered then cover and bring to a boil.

Step 3

Once boiling uncover and reduce to a simmer. Skim off any scum that comes to the surface.

Step 4

Simmer the stock (uncovered for 2-3 hours or longer (the longer you leave it the more concentrated the flavour will be but the less stock you’ll have as it will keep reducing.

Step 5

Pass through a sieve or colander so you’re left with the homemade stock and discard the bones, vegetables and herbs.

Step 6

Bring 6 cups of chicken broth to a boil.

Step 7

Add the pastina pasta and boil for 3-4 minutes or until al dente. Ladle into bowls and serve with crusty bread or parmesan croutons.