Roast chicken is a classic dish that is easy to prepare and can be enjoyed in so many ways. Not only is it delicious, but it's also a great way to get the most out of your budget. With a little bit of planning and creativity, you can turn one roast chicken into several meals throughout the week.
Top chef and friend of Pipers Farm, Chris Onions explores how to get the most from your Pipers Farm Chicken with a delicious roast chicken and some delightful recipe ideas to help you stretch your chicken even further.
The most important place to start is the quality of the bird. You can be sure that a Pipers Farm chicken is grown significantly longer than your average supermarket chicken and is often healthier and more flavoursome.
Roast the chicken
Roast Winter Chicken recipe
This recipe brings together late winter vegetables, an aromatic herb butter, and a splash of cider. The vegetables are interchangeable with other seasonal ingredients, but the techniques remain the same.
Chicken Leftover Recipes
Roast Chicken Stock
You can make this recipe using raw chicken bones, or after eating a roast chicken, collect the cooked carcasses until there’s enough to make a good pot of stock.
Chicken & Leek Broth with Casarecce Pasta & Chicken Fat AioliA warming broth is perfect for the colder evenings or a hearty lunch and a great way to utilise any leftover pieces of chicken.
Chicken, Blood Orange, Pickled Chestnut Mushroom & Bread Salad
A wonderful fresh winter salad, using some shredded cooked chicken leftovers and winter leaves.
Baked Lentils with Chicken & Aromatic SpicesThis is a lovely warming recipe for colder nights, it can be made using chicken wings or other cuts with the bone in, or it’s a super way to utilise the meat left on the chicken carcass after roasting.
Tuscan Chicken Liver Pâté
A delightful chunky pâté, served on little toasts for canapés or as a light lunch with a green salad and mustardy vinaigrette and a few pickles.
Chicken Fat Aioli
A great little recipe, rich, unctuous and versatile. Use it to thicken winter soups and serve with blanched greens dressed with a little lemon, or why not use it as a dip for chicken skin crisps!