Portion a small to medium chicken, removing the legs, separating the drumsticks and thighs at their joint, the wings, the carcass in two pieces and breast (separate the breast in two pieces horizontally at the bone). You should end up with 10 pieces of chicken. If you are not keeping the carcass pieces, freeze them to make stock another time.

Add chicken pieces to a large pot and cover completely with cold water (2–2.5 litres).

Bring to the boil. Skim off any scum/foam that rises. Add some salt here, but not all of it.

Reduce to a gentle simmer and cook 35 - 45 minutes, until chicken is tender, but not falling off the bone.

In the meantime, peel and half 2-3 large potatoes. Add halved potatoes 30 minutes into the boiling time and simmer 15–25 minutes, until fork tender, but not flaking at the edges.

Check throughout simmering and remove chicken pieces as soon as they are tender. If you leave any whole carrots, remove them too as soon as soft but still holding their shape.

Remove the potato halves and the whole onion last to a platter/bowl.

Taste the broth and adjust for seasoning if needed.

Add the garlic cloves and salt to a pestel and mortar and crush until completely smooth. Add a few drops of oil and use the pestel to make a creamy texture. Scrape the garlic mix into a bowl. Take a ladle of reserved broth and allow it to cool slightly, then gradually pour over the toum and whisk to combine.

Serve the soup clear with carrot pieces, adding a spoon of the garlic sauce (optional). Top each bowl with freshly chopped parsley. Serve chicken and potatoes on the side, spooning over garlic sauce if desired.