Monday 19 May
Where there is chicken being cut up, there will be broth made from the back, neck, and any other pieces that don't make it onto the plate. At least, wherever we are.
So today we had a soothing soup made from that broth and the chicken that cooked on those bones, plus celery, carrots, and some spring onions and cubed zucchini added at the end.
To bulk it up, we made toast with good bread, topped with sage derby and swiss cheese.