I got the 'Great British Food' cookbook from the library the other day, and was intrigued by a recipe for leek and potato soup by Angela Hartnell. To make soup for four, she specifies four whole chickens, yes, whole, not carcasses, to make the stock. And then says to discard the meat, apart from the oysters as a garnish. As a child of Bangladeshi parents, I can't help but be astonished by the profligacy. 4 chickens??? At least a dozen family meals in my home! I am sure it is delicious soup though. My leek and potato soup isn't so bad, by the way, even though it is often vegetarian, and if not, the stock will be from the carcass left over from Sunday lunch. Anyone tried this recipe?