Roast chicken – 3 ways

Over the next couple of days I plan to post the 3 meals I have made from one 2kg free-range chicken.

I love chicken for many reasons –

  • Its incredibly versatile and there are no end of different type of dishes you can produce.
  • It is a healthy lean meat – so long as you don’t eat the skin!
  • It’s easy to cook in a variety of ways and doesn’t take hours to prepare.
  • Cooking a whole bird is really economical – I got 3 main meals and 2 lots of sandwiches for 2 adults from a 2kg bird that cost £8.
  • I simply enjoy the taste!

This weekend I roasted the chicken quiet simply – I squeezed the juice of half a lemon over the bird and put the 2 halves of the lemon in the cavity and roasted the chicken. We were out walking the day I roasted the chicken and got back later than planned, so I kept the accompaniments simple – frozen veg and mashed sweet potato – but when time permits I love roasted potatoes, carrots and parsnips.

I have used the left overs to cook 2 main meals – Sunday – chicken, pea and lemon risotto (inspired by a Donna Hay recipe) and tonight I made a simple chicken noodle soup (from Leiths Simple Cookery). We also had chicken sandwiches yesterday (flat breads with pesto chicken) and today (simply on wholemeal bread).

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2 thoughts on “Roast chicken – 3 ways

  1. I love eating chickens for very similar reasons, but I have to admit, I love the skin on roast chicken!Can’t wait for your recipes, especially the chicken noodle soup, I’ve been looking for a good recipe for that for a while.

  2. Both recipes were new to me. Both simple to cook but very different to each other.I’m not sure the noodle soup is the best recipe – it certainly lived up to the cookbook concept of simple cookery and we really enjoyed it but any one who cooks this kind of food regularly (which I don’t) may find it too simple and lacking something.

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