The 2.2kg organic free range chicken we got at the farmers market earlier this month has yielded us 8 extremely generous portions, and 2 litres of the most deliciously chicken-y tasting stock I’ve ever made. I jointed the chicken after we bought it, the 2 breast portions made the ‘chroizo stuffed chicken breast’ from our previous blog, while the legs and carcass went in the freezer. We used the leg portions this week in an oven baked chicken curry – vaguely following this recipe. I added some chopped fennel and missed out the chopped tomatoes, using some tomato puree instead for a thicker sauce. The results were great – chicken leg meat is, in my view, far more delicious than breast meat and the crispy, salty skin makes it so much more interesting than the bland chunks of anonymous meat you get in the average takeaway. We ate it with some cous cous and roasted veg that we had leftover from a previous meal.
The chicken carcass, a few days later, was roasted along with cubed swede, celeriac, carrot, onion and whole garlic cloves until the remaining meat on the chicken was cooked through, and the veg were slightly caramelised in the lovely juices from the chicken. An amazing amount of meat came off the carcass, so we ate half of it with the roasted veg, some pearl barley and cabbage for dinner:
The leftover chicken and veg was then fried up the next day for lunch, with some crusty bread:
….So there we go – 4 meals each from 1 large chicken, and a couple of litres of finest stock in the freezer.
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