1 chicken 3 ways

Recipe 1: Roasted Chicken with Vegetables and Gravy

Ingredients:

• 1 whole chicken

• Vegetables for roasting (e.g., potato, onion, kumara – or any you like)

• 1 lemon, diced

• Fresh or dried herbs

• Olive oil

• Salt and pepper

• Optional: Cornflour, mustard, lemon juice (for gravy)

Method:

1. Preheat the oven to 200°C (390°F).

2. Dice your vegetables and place them in a roasting tray. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.

3. Prepare the chicken by stuffing it with the diced lemon and your choice of herbs.

4. Rub the outside of the chicken with olive oil, then season generously with salt and pepper.

5. Place the chicken on top of the vegetables in the tray or on a rack above them.

6. Roast in the oven for about 1.5 hours, or until the juices run clear when you pierce the thickest part of the thigh.

7. Once cooked, remove the chicken and allow it to rest on a separate tray for at least 10 minutes.

8. To make a quick gravy, place the roasting tray with the juices over medium heat. Add a splash of water or stock, a spoonful of cornflour mixed with water, a little mustard, and a squeeze of lemon juice. Stir and simmer until thickened.

Recipe 2: Chicken Sandwiches

Ingredients:

• 2 cooked chicken breasts, shredded

• 1 celery stick, diced

• ¼ onion, finely diced

• 1 pickle, diced

• 2 tablespoons mayonnaise

• 1 teaspoon mustard

• White bread

• Lettuce leaves

Method:

1. In a bowl, combine the shredded chicken, celery, onion, and pickle.

2. Add mayonnaise and mustard, then mix until well combined.

3. Spread the chicken mixture between slices of white bread.

4. Add a leaf or two of lettuce to each sandwich.

5. Serve immediately or wrap for later.

Recipe 3: Chicken Stock and Noodle Soup

Ingredients:

• Chicken carcass (from roast chicken)

• Leftover vegetables

• Water (enough to cover contents)

• Salt (to taste)

• Optional for soup: noodles, soy sauce, chilli oil

Method:

1. In a large pot or slow cooker, add the chicken carcass and any leftover or fresh vegetables.

2. Cover with water and season with salt.

3. Simmer or slow cook for at least 5 hours.

4. Once done, strain the stock, discarding any veggies you don't want, or mash some in for added body.

5. Pick any remaining meat off the carcass and add it back to the stock.

6. For a quick noodle soup, bring the stock to a simmer, then add noodles, a splash of soy sauce, and a drizzle of chilli oil.

7. Cook until the noodles are tender, then serve hot.

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