A roast chicken can go a long way

When I roast a chicken,I save fuel by cooking it for 20mins in the microwave first

I put a quartered onion into its cavity and butter under the breast skin

Sprinkle with salt and pepper.

I finish it in a hot oven.

Push a skewer into the thick part of the leg until juices run clear.

When the chicken is cool and rested,pull all the meat off the bones

Place bones and skin into a pot and cover with water

Throw in a couple of bay leaves and onion and carrot

Simmer for an hour,then cool

Strain and discard the contents but keep the stock

Place into the fridge and skim off fat when set.

Keep the stock to start the next pot of soup with veggies from the garden

Chop the meat and mix with  a chopped carrot and onion and a beaten egg

Use the filling to make pasties.

Brush with beaten egg and bake in moderate oven until crisp and golden

With any left over filling,mix with the left over egg wash and 2 more eggs

and a dollop of natural yoghurt.

Cook in a frypan with a little oil or butter until set

I place it under the grill for a few mins to set the top 

This makes an omlette enough for two for lunch when teamed with salad and 

bread and butter

Stock to start the next pot of soup with veggies from the garden

I usually use 2 chopped carrots,1 chopped onion and a stick of celery chopped

Stir fry in a little oil, add stock made up to 3 cups with water

and 3/4 cup red lentils

Simmer until thick and cooked 

Season to taste.

Enjoy

xx jeanetteann