This is a great recipe for using up leftover chicken from a Sunday roast dinner. We often have this on a Monday evening. It does take a while to prepare but you could always make the stock on Sunday evening then refrigerate it to use the next day.
1. Strip the chicken of all of its meat. Put the carcass in a large saucepan. Get a rolling pin or other heavy kitchen implement and bash it a few times to break up the bones a bit. Add a bay leaf and really any savoury herbs you have around. I usually add thyme or rosemary. Pour over one litre of cold water and put the pan over a high heat. Once it’s boiling, turn the heat down and leave it to simmer for half an hour.
2. While the chicken stock is simmering, peel and chop a few potatoes (one large for each person) and two carrots. You could use all kinds of other vegetables – peas, green beans, cabbage, celeriac, swede or whatever you like!
3. Strain the stock through a sieve into a pouring jug. Preheat your oven to 180 degrees celsius.
4. Heat a tablespoon of oil in a pan and add in either a couple of cut up bacon rashers or two whole sausages, whichever you prefer or have around to be used up. If you’re using sausages, wait until they’re just browned, remove them from the pan and cut them into bite-sized pieces.
5. Once the bacon/sausages are browned, add in the potatoes, carrots and two tablespoons of plain flour. Give it a good mix to coat everything in the flour then add the stock.
6. Bring to the boil then add the leftover chicken.
7. Very carefully, transfer everything from the pan into a casserole dish. Cover with a lid or tin foil. Put in the oven for 45mins – 1 hour, until the vegetables are softened.
8. Serve with a bread roll, lovely for dunking! Eat and enjoy!