[Admin Deb]

The Roast Chicken

Having cooked the roast chicken, instead of using the rest for sandwiches etc try this.

Place the carcus in a large saucepan. Season with salt and cover with water. Bring to the boil, then simmer on a low heat for at least 2 hours (pref longer to get the full nutritional value).

Leave to cool.

The next bit can be a bit awkward. You need to remove all the chicken from the bones and put back into the chicken stock.

Depending on the amount of people this is for is dependent on how many tins you then use.

Add tinned tomatoes.
Add tinned baked beans.
Season with black pepper.
Add cornflour or gravy granules to just thicken.
Add chopped potatoes.
Add any other seasoning that you might enjoy (Worcester Sauce, Chilli powder etc).

Simmer for 30 minutes or until potatoes are cooked.

Serve by itself or with crusty bread. Grated cheese on top is also good.

[Admin Deb]

A hot & nutritious chicken meal

Chicken portions are best for this dish (6 fresh legs & thighs for 32 at Sainsbury).

I usually use 2 portions per person.

Place portions in a roaster.

Dependent on the amount of people you are cooking for really depends on how many tins you use. As a general rule I use 1 tin of each for every two people.

Add tin(s) of baked beans.
Add tin(s) of tomatoes.

Add chopped bacon (1 or 2 rashers per person).

Season.

Cook on a medium heat for 1 hour. Then cook on a low heat for at least another hour. stir occasionally.

Whilst cooking chop (cubes) or grate cheese.

Add the cheese 15 to 20 minutes before serving. Just so its melted in.

Serve with mashed or baked potatoes. Or chop up potatoes and add to the roaster at the begining of the last hour of cooking.

If anyone is interested ... I don't much like baked beans ... but love them in these dishes.





A

[missy2pipin]

leek, potato,carrot soup


Ingredients:


4 nice sized potatoes

3 nice sized leeks

1 onion

2 big carrots

2 vegetable stock cubes

1 pot of double cream.





method



1) take the 4 potatoes peel and cut into small cubes

2)take the leeks and cut a thin slice of the top white head of the leek,then make 2 long cuts down the leeks and wash under the cold tap,then cut the stalks off the leek and slice the leek repeat this to every leek.

3)peel the onion and cut up.


4) peel the carrots and slice or grate them up (optional)


5) add pepper/salt to a cooking pot with 2 pints of cold water put on a medium heat. add potatoes and carrots.

6)with a large frying pan or wok put in the leeks with a small amount of butter and the onion and cook till leeks have shrunk add to the pot.Give a good stir around now with a jug take out some hot water from the pot and drop in your 2 vegetable stock cubes break them down with a fork stir up and add back to the pot cook further till potatoes are soft.

7) with a blender whisk around in the pot and chop up the leeks, potatoes,carrot onion, break down to your liking smooth,bit lumpy ,extra lumpy optional right before serving add the pot of double cream to the pot sir in well and serve.


a real winter filler as warmer