I roasted a chicken on Sunday, not something remarkable, but I always try to make it stretch as far as I possibly can. My Mum used to do this, and as much as it used to irritate me to not get second helpings of chicken, and be told to fill up on veg as a grumpy teenager, it delights me now!
(Warning- Amy, you may not want to study the next few pictures too closely! :)
Start with a nicely roasted chicken.
Add veggies for a complete roast dinner. (Well not completely complete actually as there was no gravy. The gravy SHOULD of course be made from the chicken juices but not this day I am afraid. Nigella Lawson I obviously am not!)
Then, strip the carcass of meat and place in a big pot with veggies of your choosing, onions, salt, pepper, herbs if you like, and cover with water.
Simmer for an hour or so at a low heat.
Use the leftover chicken for another meal, in this case curried chicken salad.
When cool remove the carcass and veggies. There is usually still a little meat left on the carcass after this which can be used but has little flavor left. (I have to admit I often give this, and the stock veggies to our doggies for a special treat, but that may be considered wasteful by some!) Then strain off the chicken stock through a sieve and muslin, and you are left with a couple of batches of chicken stock, (already frozen here), for use in many more delicious recipes such as soup, pasta sauce etc.
Feeling particularly productive that day I also made two more batches of pesto from my one endless and magical basil bush. That is now happily sitting in the freezer next to the stock!
Christie’s Journal: “And The Letters Came.”
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