CHICKEN VERMICELLI SOUP

Preparation Method :

• Cut the chicken breasts and legs from the body. Remove all the meat from the legs, as neatly as you can, and reserve the leg bones. Cut the chicken breast and leg meat into strips and set aside.
• Preheat the oven to 200°C/400°F/Gas 6. Put the chicken carcass and leg bones in a roasting tin and cook in the oven for 45 minutes.
• Transfer all the chicken bones and any cooking juices to a large .
• Add the onion, carrot, leek, celery, peppercorns, bouquet garni and a little salt. Pour in the water, bring to the boil and simmer for 1 hour. Strain the stock, taste and adjust the seasoning. Break the noodles into small pieces.
• Heat the butter in a large saucepan, add the chicken strips and stir until cooked. Season well.
• Add the stock, the noodles and the tarragon. Simmer for 5 minutes, then serve hot, garnished with chives and cayenne pepper.