Maddison Barry

I’ve always found comfort in food, and the process of creating that food. There’s definitely something cathartic in creating something from scratch, and it’s very rewarding. Food provides a sense of comfort and familiarity—much needed in this time of so many unknowns. It’s grounding. This love of creativity and baking is what eventually led me to Cream Patisserie, and it’s a great sense of achievement to be able to create and experiment with baking as a career.

This recipe has been handed down from my Jewish great-grandmother, and has been a family staple in helping fix all sorts of winter colds and flus. My mum is the champion of making this, and it’s one of those recipes that always taste a bit better when Mum or Nana makes it!

1 whole chicken + 3 frames (or 1kg of wings)

½ bunch celery
500g carrots
300g parsnips
1 large brown onion
4-6 cloves garlic
1L chicken stock
Salt and pepper to taste

Roughly chop onion, garlic, carrot, celery (keep heads unchopped) and parsnip
Add all ingredients in a large, heavy-bottomed pot and cover with the stock, top up with water if needed.
Bring to the boil then simmer for 45 minutes to 1 hour.
Take celery stalks out and pull out chicken and frames. Cool chicken then pull apart and add meat back to soup.
Season to taste