Recipe Idea

I'd be making that lot into at least 3 meals for 3 people! I'm assuming you have things like rice, potatoes, veg of some sort, either fresh, tinned or frozen.

Roast the chicken for tonight along with some potatoes and serve with some veg . Use the breast meat for this meal.

Strip the rest of the chicken and use that with the butternut squash, onions, peppers and make a chicken & veg curry or casserole (depending on what you all like). You may even have leftovers from this, particularly if you serve with rice or potatoes as you won't need to so much curry!

Make chicken stock with the carcass and use as the basis of a chicken & veg soup for another meal, served with some bread, preferably HM.

Denise

suki1964 wrote: »

When you say some chicken , what are we talking about?

Exactly my question, how much is some?

If you have enough chicken you could make:

Herb-breaded chicken with sweet potato wedges and quick tomato salsa.

Salsa
2 spring onions, finely chopped
2/3 ripe tomatoes, skinned
1 tsp oil
1 tbsp finely shredded basil
black pepper to taste

mix together in a bowl.

wedges
2 large sweet potatoes, scrubbed and peeled
2 tsp oil
Good pinch or two of thyme
pepper

cut sweet potatoes into wedges (about 8 wedges each potato)
place in a roasting tin and add oil, thyme and pepper. Toss to coat all wedges.
Cook in oven 200/180 fan/gas mark 6 for 30 minutes

Hebr-breaded chicken
fresh breadcrumbs
zest of lemon grated
2 tbsp chopped parsley
1/2 tsp dried crushed chilli flakes (optional)
??? of skinned chicken
1 beaten egg
1.5 tsp oil
black pepper

put breadcrumbs, lemon zest, parsley, chilli, and pepper into a shallow dish.
Dip chicken into beaten egg and then into breadcrumb mix and coat whole chicken piece.
Put on a baking tray and cook for 30-45 minutes or until cooked.

You could bulk meal up with peas, carrots or any other veg.

Hope this helps.