Break a whole chicken down into individual parts, legs, breasts, wings, carcass and feet.

Place the carcase, wings and feet onto a roasting tray with a rack and roast at 220c / 430f for at least 1 hour, 30 minutes in give everything a flip to get an even roast.

Once roasted place all the chicken pieces into a large saucepan and cover with 2.5 litres / 2.6 quarts of cold water. Place that pan onto your stovetop and onto a high heat, bring to a boil then simmer for 5 minutes.

Pour out the fat into a dish and save for later then de-glaze the roasting tray with some boiling water and a wooden spoon and pour the juices into the stock pan.

Skim off any fat and foam that comes to the surface of the stock then place an oven-safe lid or aluminium foil on top and load the whole pan into a 120c / 250f oven for at least 3 hours.

Chop the onion into a fine dice, the carrot into a medium dice and the celery into pieces around twice the size of the carrot.

Once your stock has had the minimum time of 3 hours in the oven, bring it out and skim off any more fat and impurities that have come to the surface. Then add in all the vegetable peelings and scraps, and all the aromatics listed above. (If you want to cook your stock for longer then just add the vegetable scraps and aromatics for the last hour of cooking, by doing this you keep the fresh individual flavours, if you do it for longer then you can end up with a kind of overcooked cabbage-like flavour in the stock).

Once your stock has started its final hour of cooking, generously salt the chicken breasts and legs all over and leave to sit for 10-15 minutes.

Preheat a large heavy-bottomed saucepan or dutch oven on a medium heat, add the chicken fat and the pieces of chicken skin side down, leave them to seal for at least 5 minutes.  Brown the chicken in the pan until you have an even golden crust coating the chicken, then pull them out and set to one side.

Drain the fat from the pan and add in all the chopped vegetables and a heavy pinch of salt, sweat the vegetables on a low heat for 10 minutes to de-glaze the base of the pan.

After the final hour of cooking the stock, strain it through a fine mesh strainer into the other saucepan, bring to a simmer and add the chicken pieces in, simmer for 30 minutes.

After 30 minutes pull the chicken pieces out and shred the meat into bite-sized pieces, optionally with the skin chop it into a fine dice, add all the shredded chicken back to the broth and season to taste.

Cook noodles or pasta to just under package instructions, drain and rinse with a little cold water to stop the cooking process.

Add noodles or pasta to a serving bowl and spoon the hot broth over the top.