A weeks meals from one chicken
Oct 3, 2011 11:00:51 GMT
Post by Charlie Arnold on Oct 3, 2011 11:00:51 GMT
Good quality free range chicken, about 7 lbs in weight works wonders and produces some of Megans favourite meals.
I also find chicken is great if Meg is having a food reaction, a couple of days of chicken and rice seems to settle things down well.
Place your chicken in a roasting tin and cover with foil or lid. Add nothing else to it. Roast it on about 180C Gas 4 for approx 25 mins per pound (500g) then extra 20 mins at the end with cover off to crisp the skin. A couple of time during the cooking just scoop (baste) the juices over the chicken.
Once cooked remove from tin, tipping it a bit to make sure all the juices run out of the centre.
cover and keep warm while you quickly use the juice to make the gravy. Depending on the strength of the flavour you want dilute with boiling water and thicken with potato flour dissolved in cold water. In Britain we have good old Marmite a teaspoon of which can be added at the end for extra flavour if needed. Add herbs, salt and pepper too if you like.
Serve with old potatoes roasted in goose fat, safe vegetables and homemade bread sauce or yorkshire puddings for extra volume.
Day 2: chicken and rice.
There are 2 ways of doing this, with raw chicken cube the meat, fry in oil then boil it with the rice or cook the rice separately in either homemade chicken stock or plain water. And serve with left over roast chicken either hot or cold. If hot I always make sure I make enough gravy the day before to microwave the chicken in it for this dish.
Or add cream (if you can have this) at the end of cooking to make a moist sauce for it.
Day 3: chicken soup
Use up the rest of the edible chicken, Use up spare chicken stock, old potatoes or rice grains or flakes. Safe FM vegetables, pinch of salt, pepper and mixed herbs. Bring to the boil and simmer about 15 mins till veg are soft. You can either small chop the potatoes, carrots etc and then just thicken it with potato flour and use it as a chunky soup, or use a blender to make a smooth soup. To make it creamy add some double cream after blending.
It makes enough on its own or chunks of bread and butter with it. Any left over, stick in the freezer for another day.
Chicken stock. This is the best thing about a whole chicken, you waste nothing. After taking off all the nice meat put the whole carcass in a large stainless steel saucepan or a roasting pot, cover with water, pinch of salt and some herbs if you want. Bring to the boil and simmer for at least one hour. Cool the water with the bones still in there then seive the water into a pot and this makes fabulous stock for further recipes, either to use straight away or put in the freezer ready for another day.
Any left over meat scraps get fed to our cat and dogs. So there really is no waste!!!!
I also find chicken is great if Meg is having a food reaction, a couple of days of chicken and rice seems to settle things down well.
Place your chicken in a roasting tin and cover with foil or lid. Add nothing else to it. Roast it on about 180C Gas 4 for approx 25 mins per pound (500g) then extra 20 mins at the end with cover off to crisp the skin. A couple of time during the cooking just scoop (baste) the juices over the chicken.
Once cooked remove from tin, tipping it a bit to make sure all the juices run out of the centre.
cover and keep warm while you quickly use the juice to make the gravy. Depending on the strength of the flavour you want dilute with boiling water and thicken with potato flour dissolved in cold water. In Britain we have good old Marmite a teaspoon of which can be added at the end for extra flavour if needed. Add herbs, salt and pepper too if you like.
Serve with old potatoes roasted in goose fat, safe vegetables and homemade bread sauce or yorkshire puddings for extra volume.
Day 2: chicken and rice.
There are 2 ways of doing this, with raw chicken cube the meat, fry in oil then boil it with the rice or cook the rice separately in either homemade chicken stock or plain water. And serve with left over roast chicken either hot or cold. If hot I always make sure I make enough gravy the day before to microwave the chicken in it for this dish.
Or add cream (if you can have this) at the end of cooking to make a moist sauce for it.
Day 3: chicken soup
Use up the rest of the edible chicken, Use up spare chicken stock, old potatoes or rice grains or flakes. Safe FM vegetables, pinch of salt, pepper and mixed herbs. Bring to the boil and simmer about 15 mins till veg are soft. You can either small chop the potatoes, carrots etc and then just thicken it with potato flour and use it as a chunky soup, or use a blender to make a smooth soup. To make it creamy add some double cream after blending.
It makes enough on its own or chunks of bread and butter with it. Any left over, stick in the freezer for another day.
Chicken stock. This is the best thing about a whole chicken, you waste nothing. After taking off all the nice meat put the whole carcass in a large stainless steel saucepan or a roasting pot, cover with water, pinch of salt and some herbs if you want. Bring to the boil and simmer for at least one hour. Cool the water with the bones still in there then seive the water into a pot and this makes fabulous stock for further recipes, either to use straight away or put in the freezer ready for another day.
Any left over meat scraps get fed to our cat and dogs. So there really is no waste!!!!