The lengthly process is always the better option - so I'll explain it that way:
I start by frying two cloves of garlic in a large saucepan, and add in two diced carrots. Taking the chicken, pull apart the meat from the bones, the more the better! Don't be afraid to throw in large parts of the chicken, bones and all - this will all add to the overall flavour once finished. About half a roast chicken is best. I lightly heat these ingredients together and then add a litre of water, allow to boil and simmer, softening the chicken. Now turn the heat right down and leave for about two hours. The chicken meat will fall away from the bones and create amazing flavour.
After two hours the broth should be coming together nicely. Remove any bones or unwanted reminisce from the roast chicken, leaving the meat behind. Add a vegetable stock cube and a large splash of chilli flakes as well as a sliced leek. I sometimes add a dollop of chilli rapeseed oil for extra bite.
Bring to the boil again and enjoy while hot.
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