Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: fill up a really large pot with water and leave about 4 inches from the top high to boil. while water heats up, salt it with some kosher salt or table salt doesn't matter. clean off the split chicken and remove any bones that are attached loosely. place chicken in boiling water. chop up the celery add to water. chop up the onions and tomateos into quarters add to water. put in 3 bags of baby carrots into water. cover and turn down heat to medium temperature. let cook for 3 hours stirring occasionally and adding salt to taste. remove chicken before serving and remove the bones and skin and chop up before adding back to the soup.

Target recipe: mince the chicken, mix in the tarragon, lemon zest and pepper. beat in the egg white, form the mixture into small balls using your hands. place the butter, flour, milk and crumbled stock cube in a saucepan, heat stirring until soup boils, thickens and is smooth. add pepper to taste. drop in the chicken balls and boil for 4-5 minutes. just before serving add watercress leaves to the soup. serve hot with brown bread.