In recent weeks we’ve taken to having roast chicken for a Sunday treat. There’s something very comforting about finishing the week with a crispy-skinned bird swimming in a pool of gravy and flanked with golden brown roast potatoes. With only two adults eating, a large chicken goes a long way. The addition of a one-year-old to the family has also brought with it a whole new world of routine. This has infiltrated all parts of our lives, including the Sunday chicken. During clean-up I will pick all the excess meat off the bone and pack it away in a lunch box. The bones of the bird, along with any leftover gravy and juices from the tray will head into a pot to be covered with cold water, brought to the boil and simmered for two hours. I’ll strain it before bed and pack it away. This week’s recipes are the result of this routine, and also inspired by a recent long-haul flight with a certain celebrity chef.
A lot of my work involves trains, planes and automobiles. While I enjoy getting from A to B, this time can also be useful for powering through admin and laptop work. On a recent 10-hour flight, I was planning the menus for this column over the coming weeks. Staring blankly into the black in-flight screen, I thought long and hard about how to use my Sunday chicken and broth. Little did I know help was in front of my very eyes. The in-flight entertainment included a full series of one of Jamie Oliver’s many cooking series. This lad knows his onions, I thought. Two episodes and a gin and tonic later, and the inspiration for week’s menu had appeared on my laptop screen.
The first dish is a Thai noodle broth seasoned with loads of basil, chilli, fish sauce and lime. It’s packed with flavour and seasoning but still has the signature lightness that surrounds so much Thai cuisine. I’ve added noodles to bulk it up, making it a perfect Monday evening pick-me-up.
The second recipe uses up the leftover shredded chicken for a dish that is perfect as a light dinner, lunch or even a snack on the run. You simply coat the chicken in some thick crème fraîche and season it with capers, chives and Dijon mustard. Frozen puff pastry does the job here and the addition of sesame seeds on top really enhances things. These are two great options with leftovers that prove a little chicken goes a long way.
