Homemade chicken stock and make-ahead chicken noodle soup (level 7)

Rough chop the garlic and onion, removing the skins (or slice off the root end if keeping them); cut the celery including inner stalks and leaves; peel and rough chop the carrots and parsnip.

Put the vegetables, shredded rotisserie chicken, a handful of peppercorns and a little parsley in a stock pot with water to submerge.

Cover, bring to a simmer and skim off scum and fat to keep the stock clear.

Partially cover and hold at about 180 to 190F, ideal for gelatin formation and collagen extraction, for three to twelve hours.

Strain through a fine mesh sieve, cool quickly and refrigerate or use.

Dice onion, carrot and celery to the same size and sweat them in a high-walled saute pan three to five minutes.

Add the stock and bring to a bare simmer, then kill the heat, add the chicken thighs, cover and let residual heat par-cook the vegetables and almost cook the chicken.

Refrigerate the soup at this stage.

To serve, bring to a simmer in a large saucepan, add fresh parsley and dill and the egg noodles, and cook about 10 minutes until done.