When cooking, I like to save time and energy, which results in saving money. I will explain what I mean using an example: chicken.
When roasting chicken, your oven will be on for at least 1 1/2 hour. So, don’t just cook one small chicken but two large ones at the same time. Any leftovers can be kept in the fridge or freezer and eaten cold for your packed lunch in sandwiches or salads. They can also be eaten hot added to soups, curries or pies. And bones! don’t forget the bones as they will make great stock.
Now, what I like to do to stretch my chicken is remove the breasts from the bird and store them in the freezer for later use. They will be great for use in your usual recipes. Tip: leave a little bit of flesh on the carcass so that people who like the white meat don’t feel hard done by .
Next, place your chickens with their bum facing up to prevent the top of the bird from drying during cooking. Tip: remove any excess skin around the neck and cavity to reduce the production of fat, and therefore splaterring. Place a couple of crushed garlic cloves and whatever herbs you have available in the cavity and/or on top the chickens, add butter and some pepper. Tip: cover the chickens loosely with aluminium foil, not to protect them from burning but to protect your oven against splattering fat!
Then, 40 minutes before the end, place your cut-up vegetables all around the birds, having read my tips beforehand of course!
I like to add a bit of olive oil, soya sauce, a dollop or two of Worcester sauce and lots of freshly ground pepper (I tend not to add salt in my diner due to Hubby’s high blood pressure).Give them a little twirl around the chickens. They will absorb some fat and reduce splattering.