This juicy retro chicken dish is ready for take-off. Prep time 22 minutes Cook time 20 minutes to 28 minutes Serves 2 to 3 ...

For the stock, using your hands, break the stripped chicken carcass into two or three pieces ... Add the chopped tomatoes and pepper, then cook until the mixture is simmering gently.

Drain the contents of the slow-cooker into a large bowl. Place the chicken on a chopping board and strip the meat from the carcass, thickly slice. Cover with foil. Skim off the fat from the stock ...

Stir in the garlic, dried parsley, salt, thyme, oregano, pepper and bay leaf and cook for one minute longer. Add the chicken broth, chopped or shredded chicken and the chicken carcass. Cover the ...

Strip the chicken carcass of all its meat and tear it into ... then lower the temperature to 180oc and cook for 40 minutes, it will be golden brown.