There is (almost) a downside to my roughly planning meals for the month in that I don’t always know what we’ll be doing. This month Phil hasn’t been here for 3 Sunday’s so the whole chicken that I brought for a Sunday dinner was still sitting in the freezer and being a medium sized chicken, there were plans for it to create at least 2 meals. So we ate a roast dinner on a Wednesday instead…
Aiming for a 1pm lunch, just before 11.30 I rub some butter under the skin of the chicken breasts and place in a roasting tin with a tiny bit of oil on the bottom. It then goes in the oven for an hour and a half, Basting a couple of times when I remember/get chance.
I then take the boy upstairs for his nap before getting on with the next bit.
In the muffin tin, which I use more for making Yorkshires now, I put a teaspoon or slightly more of oil in 10 of the holes, this then goes in the oven to heat up.
Next I make up the Yorkshire pudding mix, 300ml of milk, 150g plain flour and one egg, whisked together, I then put this to the side until it’s time to bake.
I also mix up have a packet (proper homemade stuffing is a Christmas treat) of sage and onion stuffing mix, and leave to cool.
And finally prep the veg, this time I was doing mash otherwise potatoes are par boiled after the chickens gone in the oven. We also had cabbage, french and runner beans. With them ready in the pans covered in water, all that needed doing was switching things on.
So at 12.10 About 50 minutex before dinner I spoon the stuffing mix into balls on a lightly greased baking tray, poor the Yorkshire batter into the 10 oiled holes in the muffin tin and check the chicken hasn’t browned too much to need covering with foil.
I then sit down for 15minutes before Jack wakes up.
When Jack returns from nap time, I turn on the potatoes and and veg to simmer for 20ish minutes/until cooked and set the table.
Just before 1pm, I take out the chicken, pour all the (clear) juices into a frying pan and place the chicken to rest on the serving plate with a piece of foil covering it.
I then make the gravy but adding a little water, a teaspoon of marmite, pepper and mixed herbs, bring it to the boil and mix a table spoon of cornflour with a splash of water and pour into the gravy to thicken, keep stirring between checking, the veg is cooked, mashing potatoes and ensuring that the Yorkshires and stuffing are crisp but not burnt! This is the hardest bit of a roast!
But knowing everything is cooked it goes onto plates and the table and we get to enjoy a Wednesday lunchtime roast chicken dinner!
And the leftovers, the leftover Yorkshire puddings went in the freezer, the leftover chicken breast were used for pizza topping the next day and I pulled the remaining chicken off the bones and boiled up the carcass to make a stock with the intention of making a chicken soup but two days later I hadn’t and didn’t want to use chicken that had been sat in the fridge for a few days.
What leftover chicken dishes do you like?