Chicken, lentil and root veg broth

Method

1. Put the whole chicken into a large saucepan with the onion, carrots, celeriac and garlic. Season with some salt and pepper, add the wine and pour on enough water to cover. Bring to a simmer then skim off any impurities that have risen to the surface. Simmer gently for 1 hour, skimming off the scum that appears and topping up with more water occasionally.
2. Add the lentils and cook for another 25–30 minutes until they are soft. When the lentils are ready, the chicken should be perfect.
3. Carefully lift out the chicken onto a plate and allow to rest and cool for 10 minutes. Taste the broth for seasoning and add more salt and pepper if necessary. I like plenty of pepper!
4. Strip the chicken from the legs and gently shred the meat. Remove the breasts and slice them into chunks.
5. When you are ready to serve, gently warm the broth (don’t boil it or it will turn cloudy) and add the chopped parsley.
6. Divide the chicken and vegetables equally between warmed serving bowls and ladle over the broth and lentils. Finish with a drizzle of olive oil. At home, we serve this simply with chunks of good bread and butter.