2kg free range chicken, with giblets
Seasoning
1 large onion, quartered
2 cloves garlic, crushed
3 carrots, peeled and chopped
2 sticks celery, chopped
1 bouquet garni (or make your own - celery sticks, bay leaves, parsley, rosemary and thyme)
600ml chicken stock
300ml dry white wine
Few strands of saffron (optional)
Additional vegetables: cabbage, potatoes, parsnips, apple

1 Place the giblets in a pan with one quarter of the onion, a piece of carrot and celery and seasoning. Add 300ml water, cover and simmer for15 minutes.

2 Wash and dry the chicken. Sprinkle well with seasoning inside and out, and place in a large casserole dish or saucepan with the rest of the onion quarters, garlic, carrots, celery and bouquet garni.

3 Drain the giblet stock into a measuring jug and make up to the required amount. Add to the pot with the wine and saffron strands. Bring to the boil, cover and simmer the chicken gently for about 1 hour, basting occasionally.

4 Add any additional vegetables you may like to make this into a complete meal and cook for a further 15-20 minutes or until the chicken is tender.

Tip: Save the giblets to add to the soup later or to make gravy from.