After roasting the chicken, remove any leftover meat and reserve in a tuppaware box in the fridge.

Put carcass and any skin into a medium large pot and cover with water.

Bring to the boil and simmer for 2 hours. Top up the water whenever it evaporates too much.

Turn off heat and allow to cool.

Pass stock through a muslin or tea towel tucked into a sieve into a large enough lidded container (you want to have about a quart of stock, maybe a little more)

Refridgerate overnight, if possible.

Take the lid off the stock and skim off any fat from the top.

Pour stock into a large pot.

Peel and slice carrots and add to the pot.

Add the bouquet garni.

Bring the pot to the boil, then simmer for 10 minutes.

Remove the bouquet garni. Melt the stock pot into tge broth, if using.

Add the linguine and cook for a further 10 minutes.

Add the chicken, season to taste with salt, then serve in bowl. It will be very hot, so maybe let cool a little before eating.