This is a pressure cooker recipe if you have one, otherwise a Le Creuset large stock pot will be more than fine, so long as you are patient (double the times). I always break in half and freeze the carcasses of roast chicken, and as soon as I have three, I throw them in the pressure cooker with 6 cups of water, pepper corns, salt, 3 cloves, 1 star anise, a sliced onion, 2 cloves garlic. Boil for 30 minutes. Cool a bit and pull the carcasses out to remove the bones and skin. Poor the broth in a jug and refrigerate long enough for the fat to rise to the top and solidify, and then skim it out. Keep the meat wrapped in the fridge in the meantime. It is convenient to do this overnight.
Next, you need 2 cups thinly sliced celery, and one of carrot, at least two more cloves garlic and a sliced onion that you cook in the broth for about 10/15 minutes. Open the pressure cooker, add the chicken meat, 1 tsp Worcestershire sauce, a sprinkle or more hot sauce, a cup of white wine and half a cup of chopped cilantro or parsley. You could also add a tbsp grated fresh ginger or three or four sliced pine mushrooms. Bring back to a boil and serve hot. Dip your bread!
Other optional ingredients are a cup sliced green cabbage, fresh tomatoes, bean sprouts, and a cup alphabet pasta (cook 7 minutes). And if you are serving a gang of famished teenagers, add a can of Campbell tomato soup concentrate and another cup of water. Udon noodles can replace the alphabet pasta and with that Asian theme, you may want to add lemon grass. You will have to replace the water that evaporated from the stock pot during cooking before adding the vegetables and add water as well if you are not including white wine.
Fresh ground pepper enhances the taste of pine mushrooms (matsutake).