My secret to feeding my family tasty and healthy food during these crunchy times? Knowing how to joint a chicken. yep, that's it, jointing a chicken. It's simple really, I buy the largest, best quality chicken I can afford, then I joint it and use the thighs, legs and wings in a casserole/stew/curry or I roast them etc. I then use the breasts for stirfry's/fajitas/pies/pilau's etc and then I use the back bones and rib cage and any left over bits to make stocks or soups and broths.
Another tip is to eat less meat - use it as an additional ingredient rather than the main event. I sometimes cook a curry for all of us using just one breast piece. I add lots of spinach and potatoes and I have a delicious chicken Saag Aloo.
A tasty and very healthy broth can be made - which Ben is a big fan of - by making a stock with the bones and then simmering the stock with soy sauce, finely grated ginger and garlic. We often eat this as an accompaniment to noodle dishes or fried rice. Otherwise you could add noodles and vegetables to this broth for a light main meal.
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