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One delicious roast chicken, 4 meals - day 3

Take one good quality, free-range or organic chicken. Buy the best you can - you will get more than your money's worth from this investment.

Day One for us this week was Roast breast served with home-made gravy, steamed spinach & roast potatoes - perfect for Sunday dinner

Day Two - Coconut Goan curry made with the legs and wings from the roast chicken - served with fragrant bastmati, it was delicious.

Day Three - I made stock in my pressure cooker from the holy trilogy of carrot, onion & celery, the rest of the chicken meat, bones and fragrant herbs - parsley, rosemary and thyme ... I know, I know .... what happened to the sage, right? For extra depth of flavour and to waste not, want not, I sometimes throw a Parmesan Crust into the mix.

I used half this stock for Chicken Noodle soup (using some left-over pappardelle) and finished with a good sprinkling of grated Parmesan. Tomorrow we will finish it all off with a Chicken & Wild Mushroom Risotto.


CATHERINE'S
COOKING TIPS

#1 

Shop local and try to use seasonal ingredients - they will be freshest and most economical

 

#2

Buy the best you can afford - even if it means making do with less.

 

#3

Keep it simple - and as unprocessed as possible.  Butter and E.V. Olive Oil over margarine, spreads and processed vegetable oils, 

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