Place the chicken carcass in a slow cooker and cover with boiling water.

If you have any leek or carrot tops then add them too and cook on low overnight.

Strain the liquid and if you want pick off any meat from the bones.

Allow the stock to cool and remove fat from the top.

Place the stock in to the slow cooker and add chopped up vegetables. This one had carrots, swede, parsnip, leeks and onions.

Add chicken.

Cook for 4 hours on high in a slow cooker or 8 hours on low.

For the Dumplings (this makes 8)

g of vegetable suet and 200g of self raising floor in a bowl.

Make a well in the middle and add water, mixing with a butter knife until it comes together.

Form loosely into 8 portions

For a crispy top cook in the oven uncovered for 20 minutes.

For a soft top leave on high in the slow cooker for 30 minutes.