Get the most from your roast chicken TOM KERRIDGE
Four scrumptious meals from just one chicken
W
hen Good Food set me the task of making a chicken into four meals, I thought about how I could simplify the process. Every time I’ve seen this done, the cook is asked to make a stock using the bones. Making fresh stock isn’t a big ask at the weekend, but on a weeknight, I could just see people thinking ‘yeah, right’ and cooking something else. So here I’ve pot roasted the whole bird to give you chicken and stock in one. I love this way of cooking, it’s what I was brought up on – no waste, comforting family favourites.
photographs PETER CASSIDY
Pot-roast chicken with stock, p52
Good Food contributing editor Tom Kerridge is a BBC presenter and chef-owner of The Hand & Flowers, The Coach and new venture The Butcher’s Tap – all in Marlow, Buckinghamshire. His latest book, Lose Weight for Good (Dhs115, Absolute Press), is out now. @ ChefTomKerridge
50 BBC Good Food Middle East April 2018