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1
Put the chicken in a large pot.
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2
Halve 1 onion, 1 celery stick, and 1 carrot.
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3
Add to the pot with the herbs, pepercorns and a sprinkling of salt.
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4
Add water to come halfway up the chicken, bring to the boil, then cover tightly and simmer for 1 1/2 hours.
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5
Cool slightly, remove the chicken to a dish, then strain the stock into a bowl.
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6
When the chicken is cool enough to handle, strip the meat from the bones and tear into pieces with your hands.
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7
Chop the remaining onion and cut the celery and carrots into thick slices.
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8
Heat the butter in the same pot, add the onion and the bacon lardons, then gently fry for 5 minutes until just starting to brown.
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9
Add the remaining veg, then fry for 2 minutes.
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10
Stir in the flour, then cook for 1 minute.
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11
Measure 30 fluid ounces of stock (if you don't have enough make it up with water), then gradually add to the pan, stirring.
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12
Cover, then simmer for 20-25 minutes until vegetables are tender,.
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13
Return the chicken to the pan with the mustard and creme fraiche or sour cream , then return to a simmer, stirring gently.
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14
Season and sprinkle with parsley.
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15
FREEZING INSTRUCTIONS: Cool, then pack into a rigid container.
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16
Freeze for up to 1 month.
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17
Defrost in the fridge overnight, then gently reheat.
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18
Bring to the boil before serving.
