Today I purchased one rotisserie chicken; which of course, for one person, is rather extravagant. I decided to dissect the chicken into: 1 portion of deboned chicken legs; 2 portions of skin-less chicken breast; scrape and cut all remains of chicken meat off the carcasses and bones, split this in 2 portions roughly ¼ and ¾; and finally place all the bones, skin and carcasses in a large saucepan for stock.
For the stock (makes upto 4 portions):
- the bones, skin and carcasse
- 1.5-2 ltr water
- 1-2 roughly cut onions,
- 2-4 chopped carrots,
- 1-2 potato roughly cut
- Herbs to taste
- 200g green/mixed lentils
- Let it simmer gently for 1-2 hours.
- What I also did was hang a strainer into the pot/stock placing the lentils in the strainer; thus still part of the stock but without them getting mixed into the stock
- Drain the stock; then add the lentils and set aside to cool.
- Portion into 4 small containers; freeze when cool enough
As I had a portion of Bombay cooked lentils I use the ¾ chicken bits and mixed it to the lentils, added some spices, and had my lunch.
The ¼ portion of chicken meat went into a chicken mayo, spiced with garlic and chilli powder and a drop of lemon, ready for spreading tomorrow.
The 2 portions of chicken breast went straight into a small freezer bags each, and when they are cold enough, place them in my freezer.
Now – I ask – am I still extravagant? No, I think not. For £4 for the chicken & £1 for the vegetables getting food for 5-7 people depending what I do with the chicken breasts; not bad if I say so myself.
Preparation time about 5 minutes
Serves 2 people
- 1 Courgette pealed and finely julienned
- 2 spoons mayonnaise
- 2 spoons natural Yogurt
- 1 spoon extra virgin Olive oil
- ½ Spoon sweet vinegar
- Salt & freshly ground Pepper
- Some chopped Parsley
- Mix the dressing using all ingredients.
- Add the julienned courgette.
- Gently toss the salad making sure all courgette is covered.
- Let it rest for at least 2 hours at room temperature before serving.