Cold water wash the sticks of raw Celery and then cut into very small pieces - I used my Tefal too shred slice Celery sticks - place in a deep Casserole Cooking Dish and then add the peeled washed raw onions. Trim and cold water wash the raw carrots and then add them. Add only a bit of cold water at first, add the Black Peppercorns and 6 pinches Coarse Sea Salt and 6 freshly picked Bay leaves. Bring to the boil on the hob stove

Cut with a small sharp Kitchen knife the whole 2 Chickens into pieces and then place the pieces into a very large metal Mixing Bowl and then place Cold tap water over the top. Cold water wash the Chicken crowns and then place each One into a large Freezer bag and then store them in the Freezer, add the rest of the raw Chicken pieces too the Cooking Pot, add more cold water and then gently simmer on the stove for 5 hours, no need too put the heavy metal Lid over the top

Once done allow to get cold, can leave it for a whole day with the heavy metal Casserole Lid over the top and then keep adding 600ml Cold water to the very thick homemade chicken stock and pass through a Rice Sieve over a very large metal Mixing Bowl. Once you reach the top of your metal Mixing Bowl add 6 pinches of Coarse Sea Salt too your homemade chicken stock and then cover with Clingfilm

Later stir with a Ladle and then use your Ladle too distribute some of your cold chicken stock into a Microwave Bowl with detachable vent Lid and then depending on the power input of your Microwave cook in the Microwave for 3 minutes - stir - and then place back in the Microwave for another 3 minutes. Done so add the One Tablespoon of cold Double Cream over the top