after the feast of the day before i'm still left with 800g of top quality free-range-organic-not-necessarily-corn-fed-rare-breed chicken meat and a nice well scraped carcass.
i eat all the brown bits from the bottom of the carcass on the spot, and a bit of skin too, sprinkled with sea salt flakes... is there anything better?? the answer is yes but not now.
so, after the feast of the day before i'm still left with 730g of... well, you know what.
half the meat goes into a salad with a grated carrot and two grated courgettes. i had bought the courgettes for isabella but even if organic, they are so out of season that i decide against feeding her those. lunch is sorted with a bit of cous cous on the side.
the carcass, with all the bones saved from the night before, goes into my beloved le creuset oval cast iron pot to which i add the following:
- a large onion, peeled and cut in half;
- a root of galangal, cut in half lenghtways;
- several bay leaves;
- a generous handful of sze-chuan peppercorns;
- three stalks of lemongrass, cut in half lenghtways;
- enough cold water to fill the pot.
i clarify the stock then use it to make a wrong zuppa pavese.
a zuppa pavese (soup from the city of Pavia) is very easy to get right, if you only break a fresh egg on top a slice of toasted bread (farmhouse, not prepackaged loaf!!) which sits at the bottom of a deep bowl, top it with grated parmesan and pour hot good stock on the lot.
i have no bread left and decide against parmesan this time so to give it some extra substance i add a bit of the chicken meat and some thinly sliced courgettes.
right or wrong, when the stock is good - and boy, this is amazing! -a zuppa pavese is at the top of the comfort food list.
there's still more than half of a brest left. i'll have it tomorrow in a sandwich (but i have to remember to go and buy some decent bread... not easy in brighton).
bottom line: four great meals from a chicken and i still have a couple of liters of stock to flavour my cooking.
endless or what?