Chicken broth with shredded chicken and carrots

Use the largest pot available, so the chicken can brown and the batch is big enough to freeze.

Over medium-high heat, heat about five or six tablespoons of extra virgin olive oil.

Add the chicken thighs and drumsticks, close the lid and brown about five minutes per side, turning once.

Pour in the white wine and scrape up what is stuck to the bottom to deglaze.

Turn down to medium-low. Add the bay leaves and sprinkle the Provence herbs over each piece of chicken; stir, adding more herbs if wanted.

Break the celery and add it, add the carrots whole and the onion cut.

Add water almost to the top of the pot, about five liters, and stir. Use water, not bought stock or broth.

Cook covered on medium-low heat, stirring every now and then; it can go two to five hours or all day, and the more it reduces the more flavour it has.

Cook about four hours in all with the lid on, then switch off.

Strain the liquid into another pot through a sifter lined with a face washer or kitchen paper to catch the herbs, pressing out the last liquid.

Let the broth cool. Pull the chicken apart, removing all bones and the bay leaves; discard the stringy celery; break up the carrots by hand and mix with the chicken and onion.

Fill one jar with broth only, and fill containers about a quarter with the chicken mixture, then top with broth using a funnel; leave a gap at the top so the jars do not break in the freezer.