Take one chicken
Everyone loves a Sunday roast, but with a bit of imagination and planning, Sunday’s roast chicken can feed a 1-2 household for the best part of a week!
You’ll need a large chicken and a generous amount of roasted vegetables to enjoy these cheap but tasty dishes that will warm the cockles of your heart.
Keep any vegetable scraps or peelings from roast dinner preparation. Add carcass and bones of the chicken onion, carrot, parsnip, celery, herbs, water and seasoning.
Place the bones of the leftover roast chicken in a large pan or stockpot with vegetables and cover with cold water. Bring to a simmer and cook gently for 2-6 hours depending what time allows, but as a general rule the longer it can simmer, the better the flavour will be. Strain and store for 3-4 days in the fridge. Stock can be frozen if required.
BUBBLE 'N SQUEAK FRITTATA
BUBBLE 'N' SQUEAK FRITTATA
- 2 tbsp olive oil
- 1 onion, sliced
- 500g leftover roast vegetables
- 6 medium eggs, beaten
- 2 tbsp grated Pecorino Romano cheese
Heat a large heavy bottom frying pan that you can also put under the grill. Preheat your grill. Roughly chop the roasties, cabbage. Beat your eggs. Mix together the veggies and eggs, seasoning well. Fry a little butter in the pan. Add the mixture to the pan. Sprinkle grated cheese all over the top. Let it cook for about 10 minutes, until it is getting crispy on the bottom. Once you can see it’s done on the bottom but wobbly on top, pop under the grill until brown and bubbling on top.
CHICKEN & DUMPLING SOUP
CHICKEN AND DUMPLING SOUP
- 1 cup of shredded leftover chicken
- 4 cups chicken stock
- 2 cups water
- 2 large carrots, chopped
- 1 onion, chopped
- 2 sticks celery, chopped
- 3 cloves garlic, crushed
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper Dumplings
- 1 1/4 cups ricotta
- 2 large eggs
- 1/2 cup fresh breadcrumbs
- 1/2 cup freshly grated pecorino cheese
- 2 tablespoons finely chopped flat-leaf parsley, plus more for garnish
- Freshly ground black pepper
- 1 cup plain flour for coating
Sweat vegetables in a large pot. Add chicken then cover with stock and water. Cook until vegetables are soft, then season to taste. Bring soup to boil, then add dumplings. Dumplings Mix all ingredients until just combined then roll into walnut sized balls, coat with plain flour. Add to boiling soup. They will be cooked when they float to the top. Garnish with parsley and serve immediately.
CHICKEN POT PIE
CHICKEN POT PIE
- 1 chicken breast cubed
- 2 cups vegetable of your choice (celery, carrots, peas, corn)
- 1/4 cup diced onion
- 1 1/2 cups chicken stock
- 2 tablespoons butter
- 2 tablespoons plain flour
- ¹/3 cup milk
- 1/4 teaspoon salt
- ¹/8 teaspoon pepper
- 1 sheet puff pastry
Combine chicken, carrots, celery, onion, and stock. Bring to a simmer over mediumhigh heat and cook for 15 minutes, until vegetables are tender. Drain remining stock into a separate container and add milk to the stock. Set chicken and vegetable aside while you make the sauce. Melt butter. Whisk in flour and cook until flour is golden, 30 seconds to 1 minute. Slowly whisk in stock mixture, whisking out any lumps as they form. Cook, stirring constantly, until mixture thickens and begins to bubble, 2 to 5 minutes. Remove from heat, stir in salt and pepper and chicken and vegetable mixture, and divide between 2 1/2 -ounce ramekins. Top with pastry lids and bake until pastry is golden and puffed.
Article from RCA Village's print publication Evolve - Winter 2018.
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