Tuesday, 29 January 2019

Picking a chicken ....

A nice 2kg chicken was roasted for lunch and we served up 4 plates (2 meals each):
They are both the same size just an odd camera angle. As we haven't had a pudding for several weekends, I also defrosted 1lb apple puree to make a crumble. It had coconut and oats added to its topping:
It will also give us 2 puddings each. The remainder of the carcass was picked clean, the bones and scraps turned into soup for one day. The leftover meat was frozen for later use.
Ruby had a ladle of the basic stock (no onions) on her lunch along with some tinned pilchard. Pichard soup if you like. She seemed to enjoy it, hopefully, she won't have any adverse effects!


8 comments:

  1. The dinner looks yum. Can't beat a chicken, you can get so much out of it. Never thought of putting coconut in the crumble mix, must give it a try.

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    1. Sweetens it a little so the sugar can be reduced.

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  2. It all looks absoluely delicious!
    xx

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  3. We eat a lot of chicken. I am a great fan of using the carcass for stock. I have never tried a crumble top with coconut, I generally use oats and some chopped nuts. I will definitely be giving the coconut a try. Hope Ruby gets on OK with pilchards.

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    Replies
    1. Good so far. I like to add whatever I have to hand.

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  4. I've been loving chicken stock since Christmas! Just adds so much flavour to whatever you're cooking. Love a good crumble as well! Yum!

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  5. Looks very scrumptious!!! At first glance I thought the title of the post was Plucking a Chicken.

    God bless.

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