How To Cook Chicken Noodle Soup with Schmaltz

1. Cover the carcass and wings with cold water and gently bring to the boil.
2. Skim off any white impurities that come to surface then reduce heat and simmer for 1 hour.
3. Add bay leaf and vegetables then simmer for another 1 hour.
4. Next carefully remove the carcass, wings and bay leaf from the broth.
5. When cool enough to handle, pick any chicken from the bones and reserve ready to add back to the soup.
6. Bring the chicken broth to a rolling boil and add the pasta. Cook for 2 to 3 minutes or until just cooked, then add the picked chicken, stir in the schmaltz and the chopped dill.
7. Taste the chicken noodle soup for seasoning adding plenty of white pepper and serve straight away.

Schmaltz is rendered chicken fat that is traditionally used in Jewish cuisines. This by-product of the chicken adds rich flavour to a variety of soups and broths, which is why more chefs are using it in their dishes. Our very own schmaltz is made from the skin and fat from our Yorkshire reared high welfare chickens. Include two tablespoons within this chicken noodle soup recipe and taste the silky roast chicken flavour it brings.

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