As I mentioned, there was a bit of a soup crisis yesterday, occasioning me to fetch the chicken carcass out of the freezer and bung it in the slow cooker to make stock.
This morning, Pete nobly stripped the meat off it, and there was enough for at least one more meal!
I put the stock in a pan, added the remainder of the swede/carrot combo. Chopped a leek up, and cooked it in some olive oil to kick start it. Added that to the soup pot, with some pearl barley, and half the chicken from the carcass, cut small.
So chickie! soup for lunch today, with baguettes.
The remainder will go for a dhal with chicken on Thursday night – Pete also cooks the dhal in this house, and I’m out at a School Governors’ meeting that evening.
So that chicken did:
- roast on Monday
- stir fry on Tuesday
- fennel and chicken risotto on Sunday
- chicken pie last night (will do another day)
12 servings plus soup for several days. Don’t waste food!