12 spring onions
3-4 handfuls of broad bean or pea tops
squeeze of lemon juice extra-virgin olive oil, for drizzling
For the chicken stock
1 roasted chicken carcass olive oil
1 large or 2 smaller onions, sliced
1 leek, sliced and washed
2 carrots, peeled and sliced
2 sticks of celery, chopped
4-6 sprigs of thyme
A few parsley stalks
2 - 3 bay leaves
A few black peppercorns
A few coriander seeds
Start by tearing the chicken carcass into pieces. Chop through any larger bones with a sharp cook’s knife. Put the pieces in a large pan, along with any skin or flavorsome bits from the roasting tin. Set over a medium to high heat and add a dash of olive oil followed by the vegetables, thyme, parsley, bay leaves, peppercorns and coriander seeds. Fry for 4-5 minutes, then cover with about 1.5 litres of cold water. Bring the stock to a gentle simmer. Skim away any surface froth with a large spoon or ladle – this will help to keep the stock clear. Cook, uncovered, for 3-4 hours. You may need to top up the water once or twice during this time.
Strain the chicken stock into a bowl through a fine sieve (or a coarse sieve lined with muslin or a clean, thin cotton cloth). Leave to cool, then put in the fridge.
When ready to make the broth, pour the stock into a pan (removing any fat from the surface and discarding) and bring to a gentle simmer. Season really well with salt, which will bring the flavours in the stock to life. Heat a griddle pan or plate until hot. Lightly brush the spring onions with oil, and then cook for 1 minute on each side until charred. Put the broad bean tops in a bowl and dress with a squeeze of lemon juice, a pinch of salt and pepper and a trickle of olive oil. Ladle the hot broth into four warmed bowls, adding a pile of broad bean tops and 2 or 3 spring onions to each one. Serve with extra flaky salt, black pepper and olive oil.