Add seared chicken parts, chicken feet, white soy sauce and water to pot. Bring to a boil, then reduce heat to medium-low to maintain a simmer. Skim any foam from surface and cover pot with lid ...

Use the carcass from a roast chicken to make a simple stock (try Nigel Slater's roast chicken stock), reserving the leftover chicken to shred in at the last moment. The stock can be flavoured with ...

Roast chicken with a twist ... Pour in 450ml/16fl oz stock and bring to the boil. Reduce the heat and simmer, uncovered, until the grain is tender and most of the liquid has been absorbed ...