Tuesday, 3 March 2009

Make The Most Out Of A Roast!

A roast chicken for Sunday lunch, with roast potatoes, brussel sprouts, carrots and lovely rich gravy that rolls over the plate creating a sea of food you could die for. Lovely, how many people take the time to do this? Thousands and thousands I guess and no wonder, the typical British roast is still alive and kicking - not literally though.

But once the meal has been enjoyed and all that's left from the chicken is its carcass, how many families just throw that away? Thousands upon thousands again I guess. Don't they know that there is another two meal they can get out of those picked bones?

The first is chicken soup, as simple process of a pan of water, add the bones, a few sliced carrots and onions, a couple of whole black peppers, two or three cloves, some salt and freshly ground pepper and slowly simmer for a couple of hours. Remove the bones and add some thin spaghetti bring to the boil for five minutes you have a soup with a pasta base that is better than any you can buy in cans or packets the supermarket! What's more, if you don't have the soup now, you can freeze it and have it another time.

The second meal is the bones that have flavoured the soup, any dog worth their salt would die for chicken bones, this will make any dog's day a special one.

So, what is wasted from your Sunday roast dinner? Absolutely nothing, and that's how it should be.

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