To make chicken stock, tie parsley and thyme together with kitchen string and place in a large saucepan with vegetables, onion, chicken wings, chicken carcass and bay leaves, and cover with 2.5 litres water. Bring to the boil, then skim scum from surface, add peppercorns and reduce heat to low–medium. Cover partially and simmer for 2½ hours. Strain through a fine sieve into a large bowl and discard all solids except chicken wings. Cool slightly, then refrigerate stock and chicken wings overnight.
Skim fat from stock and transfer to a large saucepan. Bring to the boil, then add carrot and potato, and simmer for 8 minutes or until vegetables are tender.
Meanwhile, discard skin and bones from chicken wings and reserve 1 cup meat. Refrigerate remaining meat for another use. Add reserved chicken to soup and simmer until heated through. Remove from heat. Combine cream and egg yolk in a bowl, then stir into soup with lemon juice. Season with salt and pepper. Scatter over parsley to serve.


  • 1 large carrot, finely chopped
  • 1 large potato, finely chopped
  • 125 ml (½ cup) pouring cream
  • 1 egg yolk
  • ½ lemon, juiced
  • chopped flat-leaf parsley, to serve
  • Chicken stock
  • ½ bunch flat-leaf parsley
  • ½ bunch thyme
  • 2 carrots, roughly chopped
  • 1 tomato, roughly chopped
  • 1 swede, peeled, roughly chopped
  • 5 celery stalks, trimmed, roughly chopped
  • 1 leek, white part only, trimmed, chopped
  • 1 onion, trimmed, skin on, halved
  • 1.5 kg chicken wings
  • 1 chicken carcass
  • 3 bay leaves
  • 2 tbsp black peppercorns