Comfort chicken

Roast chicken with rice or potatoes is a favourite comfort food of mine. During summer I have it with an avocado, tomato and fetta salad, but I like a bit of carbs when the nights chill out. And man are they getting chilly!

Sunday night I made a roast chicken that turned out real nice. It went something like this: clean one organic chicken, place in roasting dish. Rub in mix of finely chopped half brown onion, five garlic cloves, one chilli, small knob of ginger and lime zest. Pour in a good splash of vegetable stock, drizzle with fish sauce, tamari and sesame oil. Pop in a 200C oven for two hours with a lid, remove lid half an hour before taking out of oven. Twas lovely with rice and green beans.

Roast chicken has the greatest leftover potential of any cooked meat. So last night I made a soup and threw the chicken and juices in. Just make sure you scrape and discard the fat off the top off the leftover juices before you eat. I sauteed a chopped leek with some garlic in butter and oil, added frozen peas and lemon zest. When leek was soft and peas were bright green, I added the chicken juice/jelly, a cup of vegie stock (also leftover from the night before) and a cup of water. Simmer for ten minutes, then throw in a bit of fresh parsley. Mix with a hand blender and taste - add salt and pepper accordingly (with a good vegie stock you shouldn't need much). Throw in shredded leftover chicken, simmer a further two minutes and serve with a drizzle of evo.