Chicken noodle soup from the rotisserie carcass

Put the bones and skin in a pot and cover with cold water by about an inch; add carrot, onion, celery, bay leaf, garlic cloves, ginger slices and a small handful of black peppercorns.

Bring to a simmer and keep at a gentle simmer for two hours.

For the first 20 to 25 minutes, skim the froth off the top with a spoon a couple of times.

Strain into another pot and bring back to a simmer.

Season with kosher salt, pepper, a couple of shots of soy and a little chicken base.

Add egg noodles and simmer six or seven minutes until soft.

Cut up the cooked vegetables from the pot and return them (or add fresh vegetables and give them 25 minutes); add some chicken meat.

Serve in bowls with a little parsley on top.