Waste not, Want not!

Those recipes which help use up the little bits left over!

Chicken Pilaff

Chicken Stock

Chicken Stock

Recipe

Serves: makes about 2 litres/4 pints of stock

Cooking and preparation

• Preparations time: 10 minutes
• Cooking time: 2 hours

Ingredients

• 1 leek
• 1 carrot
• ½ large onion
• several sprigs fresh thyme
• 1 head of garlic
• 10 black peppercorns
• 1 chicken carcass, cut into 3
• 20 chicken wings

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Method

1. Chop the leek into three large pieces and place in a stockpot or large heavy-bottomed pan (don't turn on the heat yet).

2. Chop the carrot into large pieces and add to the pot.

3. Peel the onion and add to the pot. Add the thyme to the pot. Cut the garlic head in half, across the cloves, and add to the pot. Add the peppercorns.

4. Add the chicken carcass and wings to the pot. Pour in enough cold water to cover the chicken, about 2.8 litres/5 pints.

5. Turn the heat on to a gentle heat and bring the stock to a simmer. Simmer, covered, for 1½-2 hours.

6. After half an hour or so, remove any scum that rises to the surface with a ladle or a large spoon. Repeat as necessary.

7. At the end of the cooking time, strain the stock, discarding the vegetables and chicken pieces. Allow to cool. You can use the stock as it is, store in the fridge for up to three days, or freeze for up to three months for future use.

Thanks to the Beeb :)

Chicken Pilaff

8oz cooked chicken

3 rashers of bacon

2 tbsp oil

1 sliced onion

1/2 tin tomatoes

4-8oz Patna rice

2 tbsp sultanas

3/4 - 1,1/4 pints of stock

1tsp salt

1tbsp chopped parsley

1. Heat oil and fry bacon & onion.

2. Add unwashed rice and stir for 1 minute.

3. Add stock, tomatoes and sultanas, bring to the boil and simmer uncovered for 10 minutes.

4. Add chicken, salt & parsley and cook for 10-15 minutes.