Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], 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.

Target recipe: pre-heat oven to 425. place raw chicken bones in roaster, and cook for about 20 minutes. heat stock pot on med-low heat. add oil. chop celery, carrots, onion, celery and garlic. add to pot. cook until vegetables are soft. add tomato paste, allow to "sweat" for two minutes. add wine, and continue to cook for one minute. add bay leaf. add chicken bones. add 8 cups of water. bring to a boil, then reduce to low-med simmer for about 4 hours. (covered). strain bones and vegetables from stock. cool, strain fat. reduce to about 6 cups or until you reach a desired strength of flavor. ready to use!