When you’ve only got two people in the household, it can sometimes be a challenge to have a variety of home cooked meals during the week without having a load of half-used ingredients left over and going off in the fridge.
Borrowing the terminology from the book and series “Economy Gastronomy” by Paul Merrett and Allegra McEvedy, my boyfriend and I are trying to choose a “bedrock” ingredient for the week which once cooked, can then be turned into a variety of delicious dishes.
This week, our local supermarket had chickens on offer, so that’s what we went for. We have quite often roasted a chicken during the weekend and used the leftover during the week, but this time we decided to poach it.
This proved to be such an effortless way of cooking a chicken we will definitely be doing it again.
You cover the chicken with water and add carrots, 1/2 onion, peppercorns, bay leaves and various herbs. You slowly bring it to the boil (covered) and then let it lightly simmer for 20 minutes. You then turn off the heat and allow it to cool in the pan, which ended up taking about 2 hours.
The chicken comes out a healthy white and was immediately stripped of its skin. Carve it all up and we were left with two tupperware dishes of chicken for the week.
See, the next entries for what we did with the chicken.
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