This recipe suggestion is a great way to make a chicken go further, and the mustard gives it that little kick … great for the winter months. Some may feel it takes a while to do the stock, but it's worth it.
Ingredients
Serves 4 - 6
1 Chicken, about 1.8kg/4lb in weight
2 Onions
6 celery sticks
6 carrots
2 bay leaves
2 thyme sprigs
1 tsp black peppercorn
50g butter
100g smoked bacon lardons *
3 small turnips, peeled and cut into wedges (although swede could be substituted if preferred)
1 tbsp. plain flour
2 tbsp. wholegrain mustard
3 rounded tbsp. crème fraîche
good handful parsley, chopped
*Lardons are small chunks of diced bacon (smoked or unsmoked) that are used to give a good, salty depth of flavour to robust dishes. They’re sold vacuum-packed in most supermarkets, but if you can’t find them buy thick rashers of bacon and dice them yourself.
Method
2 Onions
6 celery sticks
6 carrots
2 bay leaves
2 thyme sprigs
1 tsp black peppercorn
50g butter
100g smoked bacon lardons *
3 small turnips, peeled and cut into wedges (although swede could be substituted if preferred)
1 tbsp. plain flour
2 tbsp. wholegrain mustard
3 rounded tbsp. crème fraîche
good handful parsley, chopped
*Lardons are small chunks of diced bacon (smoked or unsmoked) that are used to give a good, salty depth of flavour to robust dishes. They’re sold vacuum-packed in most supermarkets, but if you can’t find them buy thick rashers of bacon and dice them yourself.
Method
1. Put the chicken in a large pot. Halve 1 onion, 1 celery stick and 1 carrot. Add to the pot with the herbs, peppercorns and a sprinkling of salt. Add water to come halfway up the chicken, bring to the boil, then cover tightly and simmer for 1½ hrs. Cool slightly, remove the chicken to a dish, then strain the stock into a bowl.
2. When the chicken is cool enough to handle, strip the meat from the bones and tear into pieces with your hands.
3. Chop the remaining onion, and cut the celery and carrots into thick slices. Heat the butter in the same pot, add the onion and lardons, then gently fry for 5 mins until just starting to brown. Add the remaining veg, then fry for 2 mins. Stir in the flour, then cook for 1 min. Measure 900ml stock (if you don’t have enough, make it up with water), then gradually add to the pan, stirring. Cover, then simmer for 20-25 mins until vegetables are tender.
4. Return the chicken to the pan with the mustard and crème fraîche, then return to a simmer, stirring gently. Season and sprinkle with parsley.
From an idea seen here
2. When the chicken is cool enough to handle, strip the meat from the bones and tear into pieces with your hands.
3. Chop the remaining onion, and cut the celery and carrots into thick slices. Heat the butter in the same pot, add the onion and lardons, then gently fry for 5 mins until just starting to brown. Add the remaining veg, then fry for 2 mins. Stir in the flour, then cook for 1 min. Measure 900ml stock (if you don’t have enough, make it up with water), then gradually add to the pan, stirring. Cover, then simmer for 20-25 mins until vegetables are tender.
4. Return the chicken to the pan with the mustard and crème fraîche, then return to a simmer, stirring gently. Season and sprinkle with parsley.
From an idea seen here
Alternative Recipe Suggestion
Courgette / Zucchini Pizza Boats - see it here
~ enjoy your day ~
You will find a variety of recipe ideas within this blog. Please note, not all may be suitable for you. Always take account of your personal circumstances, needs, illnesses and medication you may be taking. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.
All the best Jan
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