Another recipe to share
left over chicken from roast,
2 sticks cellery
1pint chicken stock
salt and pepper (optional)
knob of butter
pinch mixed herbs
melt butter in a pan and add the chicken to seel ( so it does not go stringy while cooking )
add the pint of chicken stock
then onion,cellery and carrots.
Bring to the boil then simmer for at least 30 mins.
If you are using a slow cooker like i do, boil stock first before you put it in slow cooker then add ingredients to the boiled stock cover and cook slowly for 1 hour.
add herbs half way through cooking time.
Serve with crispy bread rolls/ cruitons.
Then enjoy hmmmm very nice.