Put the chicken, feet, wings and giblets in a large heavy saucepan and with 3 pints of water, salt and pepper. Cover and bring to the boil remove any froth with a large metal spoon.

Peel the onion and carrots, cut in half and add to the pan with celery, parsley, and tomato.

Bring back to the boil, then reduce the heat so that the liquid is barely bubbling. Cover and continue to simmer for a further three hours

Strain the soup into a large bowl, reserve giblets and carrots in another container. Cover and put into the fridge overnight.

Next day, remove any congealed fat and return the soup to the pan. Stop if there is a thick layer of fat, it can be heated in the pan to drive off any liquid, and then, when it stopped bubbling, cooled and stored like rendered raw fat. Add the cooked giblets and the carrot (cut into small dice) and reheat slowly before serving with about 1/4 cup of cooked Lokshen (vermicelli) per person