Place the oil into a large stock pot and heat over a high temperature

Add the chicken to the pot and brown all over

Remove the chicken from the pan and set aside

Wipe the pot using paper towel to get rid of the excess fat

Place the wine into the pot and bring to the boil

Boil for 1 minute and then place the chicken back in the pot

Add the bone broth, reduce the temperature and bring to a gentle simmer

Simmer for 10 minutes, skimming away any scum that forms

Add the carrots, celery, onions and fennel

Tie the parsley, coriander, tarragon and rosemary together

Add to the pot with the bay leaves, ginger, peppercorns and allspice

Bring back to a simmer and cook for 90 minutes

If any scum forms, skim it off and add water if necessary to keep everything covered

Turn the stove off and leave the soup to cool overnight

Remove the bundle of herbs and discard

Remove the chicken and pick the meat off the bones

Set the chicken aside with a ladle of the soup to keep the meat moist *

Set the bones aside

Strain the soup through a muslin cloth

Place the soup back into the pot with the bones, ginger and coriander

Bring to a gentle simmer over a low temperature

Simmer for 1 hour

Strain through a muslin cloth

Return the soup back to the pot and heat before serving