On Sunday I had my lovely neighbours Andy and Judy round for a late afternoon Sunday lunch. I cooked a small 1kg chicken with all the trimmings followed by an apple and pear crumble. I had my first brussel sprouts of the season – whoop whoop! (onomatopoeia noted)
I make my fruit crumble top with nuts, oats, seeds, coconut oil and honey all toasted under the grill for a few minutes before scattering on the top of the cooked fruit. I completely forgot to take a photo of the offerings so you’ll have to imagine that one I’m afraid – it was very nice though (if I do say so myself). I was slightly distracted by the fact that I nearly caused Andy a serious health consequence – he is highly allergic to brazil nuts. It’s always a good idea to ask your guests if there are any dietary requirements prior to their arrival! Thankfully he asked what was in the crumble before eating it.
Even though it was a small bird, there were still a few leftover bits of chicken and some veg, so yesterday I got out my lovely le creuset and transformed it all into a yummy chicken casserole. Now you may think there’s no point in salvaging a few scraps of meat like the amount that filled my side plate below, but during WW2 folk made use of every single morsel they could get their hands on. It’s amazing how far you can make small amounts of protein go with extra veg and some home made stock or leftover gravy.
So out of one small 1kg bird that cost me £5.26, I fed 3 people and myself for an extra 2 meals and that doesn’t include the chicken stock I currently have on the go as we speak.
Slow cookers and casseroles are the perfect way to cook up your leftovers because the flavours really mingle and tenderise. It’s also a great time saver because you can chuck it all on your slow cooker before you go to work and dinner is ready when you get home – hurrah!
Here’s what I did yesterday:
Take the meat of the carcass and set to one side with any leftover veg
Chop 1/2 onion and 2 cloves garlic
Prepare any extra veg – I had one potato a couple of mutant carrots and a tiny parsnip from my garden
Fry the onions and garlic in the creuset (or pan if you’re using a slow cooker)
Add the meat and the other veg and let them mingle for a few seconds
Add any leftover gravy from the roast. I used chicken stock I had made previously
Put in the oven at about 190 for 30 minutes and then turn down to 150 for another couple of hours
If you are using a slow cooker you can fry off the onions and garlic and then add the whole lot to the slow cooker and leave on low all day to enjoy when you come home – yummy!!
Tomorrow I’ll be telling you how to make chicken stock with the rest of meal one….