On Sunday there was that awesome dinner: collapsed chicken! Take a large roasting chicken, place it in a roasting tin and douse with a bottle of cheap dry white wine. Cover with a layer of grease proof paper and seal with baking foil. Bake at 175c for about an hour per kilo. The chicken should be just falling to bits as you remove it from the tin. Use the juice to make gravy, carve the bird with a spoon and fork. I used most of the leftovers to make chicken cobbler: 1 very large onion, quarter of a small cabbage, and a large carrot: chop in the food processor and zap in the microwave until just cooked but still crisp. Mince the roast chicken. Add enough gravy to moisten nicely without making it doggy. Spread out in a deep oven dish. I use a six portion lasagna dish. For the cobbler topping, I use 3 heaped serving spoons of self raising flour, a small handful of mixed herbs, a generous gloop of olive oil, and enough milk to mix to a soft pastry. Pat this out to fit the dish as a lid, and bake at 175c for about 30 minutes.* If you have enough left over veg from Sunday, you can just zap an onion and then mince up the veg rather than cooking new stuff. Depending on how large the chicken was, or how much there was left, you can adjust the veg and cobbler quantities to suit. I had enough for six decent portions. We ate half last night and will probably reheat the rest tomorrow night as there are three of us. Single portions can also be frozen for later. And its a great way to get reluctant veg eaters to eat their greens! *if you want actual weights and measures, tough! I have a rather medieval approach to weights and measures for this sort of thing. Some, enough, and a handful or a gloop are close enough!
Posted on: Tue, 09 Dec 2014 10:46:43 +0000
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