As promised yesterday, I have used every last bit of chicken up from the roast on Sunday, and today I made a chowder with the left over chicken and the stock I made form the bones. I’ll add the bone broth to the recipe if you’d like that too. I’m hoping that these recipes will help to make life a little easier for you, and to help reduce your food waste as well.
Life is pretty busy for me at the moment. As well as trying to produce yummy family recipes for Natalie’s Kitchen Stories, I have started a baby Weaning Business called Beyond Purées. I’m so excited to be sharing this with you as this is such a big chapter in my life that I’m entering in to and I am ridiculously happy about it! I have always loved cooking so much, especially when there is a challenge in the cooking, and I just fell in love with weaning my son. I found it so exciting and rewarding; watching him try new tastes for the very first time! Watching him screw his face up initially, then realising that he loved the taste and banging the table for more. I have found the entire experience so wonderful that I wanted to share it with other Mum’s and Dad’s. I am very aware that not all parents share the same joy as I do about cooking, so my job is to make it all as easy and smooth as possible so they can get on with the best bit – just enjoying their babies!!! Therefore I signed up to an Advanced Diploma in Nutrition to become a nutriton advisor to support my weaning business, and I’ve found it really useful. It’s even helped me to change some of my lifelong habits!
Anyway, back to today’s recipe – I was just bursting to share my news with you. This one is good for babies as long as theres little to no salt in the chicken and stock. Don’t freeze this one as the chicken has already been cooked and cooled, then warmed up again.
Love, Natalie x
Ingredients (serves 2 and a baby):
For the Stock:
A chicken Carcass
2-3 Carrots, chopped roughly
2-3 Celery Sticks, chopped roughly
1 Onion, chopped roughly
Tbsp Apple Cider Vinegar (optional)
For the Chowder:
1 tbsp Sunflower Oil
1/2 Onion, chopped
1 Garlic Clove, minced
1 tbsp Plain Flour
200ml Chicken Stock
200g Potatoes, diced
198g Tin Sweetcorn
150 Leftover Roast Chicken, shredded
Large handful of Parsley, finely chopped
Pepper, to taste
- To make the stock put the chicken carcass in a large saucepan with a lid. Add the other ingredients and fill with cold water until it is about 5 cm above the top of the carcass. Bring to the boil, clamp the lid on and reduce to a simmer for a minimum of 6 hours. Every now and then skim off the top of the fat.
- Once cooked, strain the stock and store in an airtight container for later. A layer of fat will form on the top but that is ok.
- For the chowder, put a large pan on a medium heat and add the oil and onion. Cook for a few minutes until soft. Add the garlic and cook for a further minute. Stir in the flour, then gradually add the stock whilst stirring, a bit of a time until it is completely incorporated. Then pour in the milk, add the potato and stir in the sweetcorn. Bring to the boil then reduce to a simmer for 15 minutes or until the potatoes are soft.
- Add the chicken and half the parsley, taste then season with pepper and taste again. Once you’re happy, serve and scatter over the second half of the parsley.