Stock - made from the carcasses of the birds

Vegetables - onions, shallots, celeriac, carrots, turnip, parsnips, potatoes - use any mixture of root vegetables

Herbs - parsley and bay leaves

Method:

Heat some oil in a pan and add the meat, brown all over, add the vegetables and saute for about 10 minutes. Add the stock, and cook slowly until everything is tender. Saeson with salt and pepper.

Add more stock to make into a chunky soup, or serve it as a stew.