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It’s a bit late, but as promised here is my chicken soup recipe. I tend to use a Lewcopak chicken from a kosher butcher which has the giblets in a separate plastic bag along with the chicken itself. When I cook a roast chicken I also make the soup at the same time. If you like you can buy packs of giblets on their own and just make the soup.

Ingredients:

• chicken giblets (neck, feet or ankles, wings, stomach)
• 3 or 4 medium sized carrots
• 1 large onion
• 2 large sticks of celery including the leaf
• bay leaf
• sprig of thyme
• small sprig of rosemary
• seasoning

Method:

1. Take your chicken giblets and scold them in a bowl of boiled water. If you see any manky bits on the giblets then give them a scrap with a sharp knife (make sure you wear rubber gloves but this is gross!)
2. Put the cleaned giblets into a pressure cooker.
3. Add the onion. You don’t need to chop it up just peel it and put it in whole.
4. Peel the carrots and slice them and put them in the pressure cooker also. Do the same with the celery making sure to clean the celery well first.
5. Add the rest of the ingredients. If you are using fresh herbs then make sure to clean them well. Also I tend to under season at first, only putting in a teaspoon of salt and a sprinkle of pepper. This allows people to add their own seasoning when eating the soup. I cannot stand being served soup only to find it is too salty and I just can’t eat it - how thoroughly bleugh!
6. Now add plenty of boiling water, enough to fill the pressure cooker about half way. Put on the lid securely. Bring the pressure cooker up to steam (this can take about 5 minutes or so), and then turn the light right down for 40 minutes.
7. After 40 minutes allow the pressure cooker to depressurise on its own (otherwise you will get soup blurting out of the top pressure valve bit!)
8. Remove the lid and then using a slotted spoon remove the herbs and giblets. Now at this point I just chuck them all out but I am told cats like to nibble the cooked giblets, so whether they are a cook’s treat or the cat’s is up to you.
9. Mash the onion through a sieve along with half the carrots and keep them in the soup. At this point you can serve the soup or allow the soup to cool fully and then you can transfer it to a container to put in the fridge. I like to use those pour and store bags. The soup should keep for a couple of days.
10. Serve the soup with locshen, rice, or just on its own. If you want to freeze it then remove all the vegetables first.
11. Enjoy!

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The name behind this dish comes from a comical moment at home many years ago… Brother of Marge was called the kitchen and asked to bring in what sounded like ‘phnargue chickens’, when in fact it was ‘glass dishes’ - well we thought it was funny Anyway, I have finally made a dish that suits this funny name.

Ingredients:

• Fresh roaster chicken (2kg approx.)
• big onion
• garlic
• fresh herbs
• sea salt & pepper
• olives
• olive oil (mix extra virgin and sunflower oil 2:1)
• courgettes
• carrots

Method:

1. Pre-heat oven to high for 20 minutes.
2. Take a fresh roaster chicken , clean it well and section it up into quarters (optional, will cook whole too if your pot is large enough, set aside.
3. Slice a big onion and place half the onion on the base of a large self-basting roasting dish (or big deep oven proof dish), add two cloves of garlic (whole), fresh herbs (thyme, sage, rosemary and the like depending what is in season. If you can summer savoury goes really well).
4. Place the chicken on top of the bed of onion, seaons the chicken with sea salt and ground pepper. Then pour over 2 tablespoons of olive oil, and add a few nice olives too (must be marinated in olive oil, not brine or it will taste revolting!)
5. Cover chicken with rest of onion and put the lid on the roasting dish, or use foil. Cook in the top of the oven for an hour on high.
6. Whilst the chicken is cooking prepare courgettes, carrot and more onion by cutting them into thick slices. Fry the onion in a large pan, add salt and pepper, then add the other vegetables and lightly fry again. Now here comes the good bit - add 2-3 tablespoons of sugar to the veg and mix. Add about 1 mug of water and allow the veg to simmer until soft.
7. After the chicken has ‘done’ an hour in the oven, take it out of the oven and check to see if it is cooked (prick the flesh if the juices run clear it is done, if not cook for another 30 minutes), then pour the veg over and around it (you will need a really big pot), then replace it in the oven for about 35-45 minutes.
8. Serve immediately with nice fizzy spring water or a medium white wine!

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