This is the second in a series of 3 blog posts where I’m sharing recipes for a family of 5 for under 63c per portion, based on 1 roast chicken. For the shopping list, and first recipe, check out my first post from Sunday evening “Take 1 Chicken, Meal 1 of 3“.
Meal 2: Chicken Broth
- 750g potatoes, peeled & chopped into small chunks
- 300g carrots, peeled & chopped into small chunks
- 100g frozen peas
- 100g frozen sweetcorn
The next step is to pull any of the remaining chicken from the carcass of the chicken. So that involves getting your hands dirty, removing the skin and picking it over with a fine tooth comb. The reason why I use no seasoning other than salt and pepper (and butter wrappers) for the chicken is so that I can use the carcass for stock afterwards.
Roast the chicken meat free (picked over) carcass at 200 degrees Celcius for 30 minutes before plunging into 1 litre of simmering water for 2 hours. Allow to cool a little before straining the stock away from the carcass (be careful it’s hot). Return the stock to the pot, add the potatoes and carrots and simmer for a further 20 minutes, add the frozen peas and sweetcorn at the last minute and serve with a little extra of the picked over chicken if you have it to spare. It’s perfectly lovely without.
There are plenty more recipes on how to eke out a whole chicken in my book: Wholesome. It’s discounted on Amazon at the moment and to buy; just click here. It is also available directly from my publishers, Mercier Press for €15 including postage.
I’ll publish recipe 3 on Thursday so if you have leftover chicken, wrap it well and pop it in the freezer to keep fresh!
This is an amended version of a piece I wrote for The Irish Independent Digital Edition in May 2014.
PS: The peas in the picture? From the allotment but as always the costings are based on Supermarket prices, not on what I have growing around the house.