Although spring definitely feels like it might be on the way some days are still pretty cold and so a warming soup is just what’s needed,here’s some thoughts on soup I wrote for Francoise Murat &Associates newsletter in January. I think I might just have soup for lunch tomorrow.
January is a funny month. For some people it feels slow and difficult,winter is most definitely with us,its cold and its dark,summer seems such a long way off whichever way you look at it. For others it’s a chance to think afresh of a new year [...]
Continue reading Soups and Stocks
Those who have been following carefully might wonder where the very last of the roast chicken went.
You’ll be please to know that the cat didn’t get it but instead it ended up as a quick lunch in a fresh white lovely soft floury roll with lemon mayonnaise (or salad cream for one of us) and tomato. It was breast meat – perfect.
So in these credit crunch times lets see whether overall we got value from the chicken. We had 4 meals (for 2 people each time) using the meat (roast,curry,pie,sandwich) and about 5 pints of [...]
Continue reading Just for the record
After cooking up a good batch of stock on Friday afternoon it was then time to use up most of the rest of the roast chicken leftovers.
Subconsciously I must have known it was ‘British Pie Week’ (as created by Jus-Rol the makers of ready to roll pastry!) as I’d been thinking creamy chicken pie with mushrooms or leeks for a few days. And to do credit to Jus-Rol it was their pastry I used – there was a half packet near the top of the freezer leftover from a previous pie-making moment that was begging to be put to [...]
Continue reading Almost the end of the chicken
The stockpot is on. And in a good few hours there’ll be a fresh batch of chicken stock to use in soups,risottos or casseroles.
There is nothing quite like making stock (chicken or any other type) to make you feel virtuous,in fact there’s a danger of becoming smug about the whole thing. You’re getting maximum value from something in a way that would make your grandparents proud and you’re going to get extra special compliments on all the dishes you use it in;not because people know,but because they really can taste what it adds to the [...]
Continue reading Leftover roast chicken –lets make stock
Today its time to use the rest of the roast chicken. Its going to be a chicken and mushroom pie for dinner and a big batch of stock. So off to get any missing ingredients and prepare for a lovely afternoon of cooking (and delicious aromas filling the house).
Come back later to check on how things are progressing.
So what have we done so far with our roast chicken leftovers (apart from store them safely in the fridge of course)?
Well one of the favourite options is to rustle up a quick curry –always good whether you go for a creamy or a tomato based option. Probably not very authentic but WAY BETTER than anything you’ll get in a supermarket heat and eat;and believe me I know,I’ve tried a lot of heat and eat curry in my time searching for one that’s vaguely good. They are few and far between. Even if the supermarket recipe [...]
Continue reading Roast chicken leftovers (Tuesday night is curry night)
Did last nights chicken live up to expectations?
It was tasty and moist,a good crispy skin and the stuffing was nicely spiced – although my husband thought we were having a rice stuffing in homage to the cricket (England v West Indies) – quite!
Cooking time wise it had 25 minutes at Gas 7 (220C/425F) followed by 90 minutes at Gas 5 (190C/375F) being 20 minutes per pound/450g of weight excluding the stuffing. I’ve found this method works well and with a large chicken comes out pretty spot on each time. A smaller chicken (less than about [...]
Continue reading Roast chicken II