5 MEALS FOR TWO FROM ONE CHICKEN

A large, whole chicken can go a long way, and while many features like this suggest you start by roasting it, that often means you eat too much of the chicken on the first day, so you run out by the end of the week. Instead, poach the chicken, then portion it out to make it last. You could stretch this to feed three or four, but you’d have to add more veg to each meal and eat a smaller amount of chicken. These meals will work for lunchboxes as well as dinner.

Buy a whole chicken and either cook as described in the recipe (see right), or ask your butcher to joint it. Or, watch the step-by-step video on bbcgoodfood.com to learn how to joint a chicken yourself. Buying a whole chicken is usually cheaper than buying pieces.

A whole chicken also leaves you with a carcass, which you can use to make homemade stock.

START BY MAKING… Poached chicken & veg

Heat the oven to 150C/130C fan/ gas 2. Sit the chicken, breast-side up, in a large flameproof casserole dish and put 12 small potatoes around it. Pour over 1 litre chicken stock, add 1 thyme sprig (or a pinch of dried thyme), 1 bay leaf and some salt. Bring to a simmer, then cover and cook in the oven for 1 hr 15 mins. Add 4 carrots and 2 leeks cut into chunks. Cover again and cook for 35 mins more. Put 150g frozen peas and 150g frozen broad beans (or any veg) around the chicken and return to the oven for 10-15 mins more, or until the vegetables are just cooked. Leave to stand for 5 mins, then carefully lift out the chicken. Taste the broth

– if it’s not strong enough, lift out the veg and boil until it’s stronger. Carve the chicken and shred one of the breasts into the veg and broth. Crush the potatoes slightly and serve in bowls.

THEN TRY… Peanut chicken noodles

Cook 125g rice noodles following pack instructions, then add two handfuls of beansprouts and cook for 1 min. Drain. Whisk

11/2 tbsp chilli sauce with

2 tbsp soy sauce and toss with the noodles, 1/2 shredded chicken breast, 1/2 sliced pepper and

2 sliced spring onions. Scatter over 50g chopped peanuts.

Egg-fried rice

Heat a splash of oil in a large frying pan and tip in 2 beaten eggs. Swirl the pan to coat and cook until set. Tip onto a board, roll up, slice and set aside. Heat more oil, add 150g mixed sliced veg (use the spring onions, pepper and beansprouts), 2 tsp curry powder and a splash of water. Cook for 1-2 mins, then tip into a bowl. Add more oil, 300g rice and 1/2 shredded chicken breast. Mix well. Add 1 tbsp soy sauce, 1 tbsp sweet chilli sauce, 1 tbsp ketchup, a splash of water and some black pepper. Add the veg and omelette and toss to warm through.

Chicken thighs with brown rice & salsa verde

Blitz a large handful each of coriander and parsley with

1 anchovy fillet (if using), 1/2 tbsp capers, the juice of 1/2 zested lemon (reserve the zest), 11/2 tbsp rapeseed oil and some seasoning in a food processor. Reheat 2 chicken thighs and cook a 200g pouch brown rice. Add 200g trimmed spinach or kale and the lemon zest, toss and warm through. Spoon over the salsa verde.

Pasta with chicken, capers & olives

Cook 150g pasta until al dente. Shred the meat from 2 chicken legs and the carcass. Heat 2 tbsp olive oil in a small frying pan and fry 2 tbsp capers and 2 chopped anchovies (if using). Add a handful of pitted and halved green olives and the meat. Warm through. Add the pasta and season. Serve with chilli oil and parmesan.