Making chicken strreeetttccchh

We had a roast dinner yesterday (a delayed sunday!) and in a true old-style and frugal fashion we have managed to make the leftovers stretch to today's lunches, dinner and I have also made some stock for the freezer - not bad for a chicken that was on special offer!

Lunch - coronation chicken sandwiches -

Shredded Chicken mixed with equal dollops of mayonaise and greek yoghurt, a spoonful of mango chutney, and a sprinkle of medium curry powder all mixed together. I also added some lettuce in the sandwich. It was lovely!

Dinner

In true frugal style, sainsburys are selling there basics curry sauce for.....wait for it.......4p a jar! So I splashed out and bought 2 jars. Therefore tonight's dinner is chicken curry - I'll let you know what it tastes like and whether it is worth the 4p!

Chicken Stock


Homemade chicken stock really makes soups taste amazing and not only is it really simple to make, it freezes beautifully.

Take one chicken carcass (all the bones and any scraps of meat) and put it in a big pot with a stick of chopped celery, 1 chopped carrot and a sliced onion, add a bayleaf (and any other seasoning/herbs you like), bring to the boil and the simmer (part covered) for about 2 hours or less if you have a pressure cooker.
Once cooked strain the stock and allow to cool, you can then pour the stock into an ice cube tray and freeze. When you need stock you can then take out a cube and pour over hot water (like a normal stock cube) and the heat will defrost the cube straight away.