Ingredients
1 chicken carcass 
250g frozen Soffritto (or 2 carrots, 2 sticks of celery and 2 medium onions)
1 litre of chicken stock 
Salt 
½ tsp white pepper corns
100g angel hair or vermicelli pasta

Method
Chop the carcass into smallish pieces and brown off in a large pan on a medium heat until golden - this will take 5-10 minutes.

Add the soffritto and cook for 5-7 minutes until soft and translucent. Scrape the bottom of the pan as you add the stock to get any brown stickiness into the sauce. Add the peppercorns and a little salt. Reduce the heat and cook for 1½ - 2 hours until it has a good chicken flavour and you are happy with the taste. It should have a fabulous chicken taste.

Pass through a fine sieve, into a clean pan pushing against the chicken and vegetables to get out every drop of chicken flavour you can. Taste and season if needed.

Heat the sauce and when hot, add the pasta. I don’t boil the sauce so the pasta does take a little longer but it soaks up the fabulous chicken taste.  Cook for 5-7 minutes until cooked through.

Serve straight away.