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: place the chicken backs bone side up on a baking dish, along with the thigh bones and skin. bake at 400 degrees for 30 minutes, then broil on top rack for 10 to 15 minutes until they are showing signs of heavy toasting. remove and add to stock pot, along with the remaining stock ingredients, bring to boil and simmer for 3 to 4 hours, adding water if necessary. strain into large bowl, discard solids, cover and chill to set the fat on top. when fat has risen to top, scrape off and discard.