Preparation: For this recipe you can use either cooked or uncooked chicken carcasses. However, it is nice if at least one of them is very well roasted to give added flavour. This is simple, just chuck the bones of the chicken into a very hot oven and roast till well and truly roasted - but not burnt! Now, onto the rest: Chop the onion and garlic very finely. Heat a very large saucepan to a medium heat. Throw in the butter and oil. Once the butter is mostly melted, put in the chopped onions and garlic. Now, gently fry these till the all the juice has gone out of the onions and they are turning slightly brown. Add the rest of the ingredients, except the salt and pepper and the potato. Bring to the boil then turn down to a sprightly simmer. If you have used raw chicken bones you may need to skim some scum off. Carry on simmering for a good couple of hours and until the liquid had reduced down by nearly half. (if it reduces too early, add some more water and turn the heat down a bit!) Take off the heat and pour through a sieve into a large jug or bowl. Let cool. Cover with cling film and shove it in the fridge over night, if possible. The next day, take the stock out of the fridge. Carefully scrape off any fat that has solidified on top. Put in a saucepan together with 1 large potato, chopped. Bring to the boil and season. Once the potato is cooked, use an electric blitzer to beat the potato into the soup. Serve with hunks of bread! | 
