Put 2 cups of stock in a pot for every cup of soup you need to make. Reduce by half.

Take it off the heat and add a tbs of pure cream per cup of soup.

To make the noodles crack 1 egg per cup of soup into a bowl, season it with salt and pepper and blend.

Take a hot crepe pan, run a knob of butter around it to lubricate it and then pour in enough of the egg mix so it just forms a film.

Move the pan around to make sure it coats the bottom of the pan. When the top is dry, tap the pan upside down on a cutting board and a thin egg omelette should come out.

Repeat with the butter and the egg until you have used all the mixture, and have a stack of thin omelettes.

Fold the stack of omelettes and slice with a knife to make noodles.

add to the soup and plate in bowls.

Preheat oven to 180C (375F)

Salt the carcass well, drizzle with olive oil and and dust with full cream milk powder. Bake till golden.

Put the baked carcass (with any flesh still on it), the wing tips from the wings, and any wings not eaten, into an instant pot.

Add 2 crushed bay leaves, a sprig of thyme, a sprig of rosemary, to the pot.

Add any vegetables you have in your fridge that are pass their use by date.

Top up the pot to it's fill level with water,

Set on to cook under pressure for 3 hours. You may have to give it 1 hour of cooking, three times if that's the maximum time it will cook for.

Strain through a collander lined with a kitchen towel.

Now you have brown chicken stock.

Remove remaining skin from the carcass. There will be a strip down the back

Salt liberally.

Lay the skin between 2 baking trays lined with baking paper. This wills top it curling.

Bake in a 180C (375F) oven till golden - about 30 mins.

Remove the thigh and drums from the carcass in one joint - the maryland.

Preheat oven to 180C (375F)

Season the chicken with salt, and fry with 1 tbs of olive oil for 4-5 mins or until golden. Turn and cook a further 6 to colour the other side.

Take the chicken marylands out of the fry pan and pout in a roasting pan.

Add 2 Tbs of butter to the fry pan and deglaze the pan. Add 1 shallot finely sliced, cook until translucent.

Add 1/3 cup of dry white wine. Simmer for 1 min. Add 1/3 cup chicken stock, simmer another minute. Remove from heat.

Add to roasting pan and Bake chicken for 30 mins or until the internal temp if 75C (165F)

Take the chicken out and rest in a warm place. Blend the baking juices with a stick blender.

Fry a diced avocado in 1tbs of butter and salt liberally to taste. Add the fried avocado mash to the baking juices with 1/3 of a cup of cream. Mix well.

Plate the chicken in a bowl, and pour over the blended pan juices with avocado.

Remove the breast keeping skin on, and the exposed bone of the wing.

Remove tenders, rub with olive oil and Rosemaryand slide under the skin of the breast.

Salt the outside of the breast.

Fry in a hot skillet with about 1 tbs of olive oil in it skin side down. Cook till browned (6 mins)

Flip and reduce heat to medium. Add 1 tbs butter, leaves of 12 sprig of rosemary, and 2 of thyme. Baste chicken, and cook until the internal temp is 75C (165F) or no longer pink.

Remove Breast to rest on a board, add 1/2 cup chicken stock, and reduce to half, then take it off the heat and add 2 tbs of butter and whisk in to thicken.

Slice breast into quarters and spoon pan sauce over the top.

Cut the skin and meat around the shoulder joint, dislocate the wing at the elbow and pull the wing off leaving the first wing bone attached to the carcass.

Drizzle with olive oil, and dust with a little full cream milk powder, salt and pepper.

Put on a baking sheet and bake in a 180C (375F) oven until golden, turning every 15 mins - around 45 mins total cook time.

Cut the tips off with a cleaver, and reserve for the chicken stock later on.

Serve with creme fraiche or sour creme with blue cheese blended in, and a hot sauce made from melted butter and hot sauce.