INSTRUCTIONS:

1. First, make a stock from the carcass (jump to step 2 if you’re using shop bought stock – we’d use around 1ltr). Tear off any remaining meat from the carcass, set aside for later, then add the bones into a large pan, bashing them up a bit with the end of a rolling pin. Add the water then bring to a boil, before leaving to simmer, covered, for at least 30 minutes (or up to an hour).
2. While that’s simmering away, put another large pan on over a medium heat, adding the olive oil. Chop up the streaky bacon (along with any leftover chicken skin you might have) and throw it in with the heated oil.
3. Chop up the root veg that you’re panning to use (we like to use a few carrots, parsnips, a turnip, some celery, or a whole swede – or a mixture of these) and, once the bacon has taken on some colour, add your root veg to the pan.
4. Slowly cook that, uncovered, until the vegetables have taken on some colour and are starting to soften, then add your chicken meat to the pan, followed by the flour, plus salt and pepper to taste. Give it all a good mix.
5. Now, drain the stock you’ve been simmering, discard the bones, then add the stock liquid to your stew pan, along with the herbs. Leave on a gentle simmer, uncovered, for 30 minutes, stirring occasionally. If the stew looks too thin, you can thicken with 2 tsp of cornflour mixed with 1tbsp cold water, then added to the pan; if the stew looks too think, you can add extra water, a little at a time.
6. Add the bulgar wheat to the stew for the final 10-15 minutes of cooking time (you can miss skip this if you prefer, or replace with couscous). We also like to throw in some chopped spring greens or Savoy cabbage (chopped sprouts or peas would also work well) during the final 5 minutes of cooking.
7. Serve and enjoy! It’s delicious served alongside a loaf of Cornfield Bakery bread that you can pick up from us in-store, perfect for mopping up any last juices.