One roast chicken, four meals by the Kitchen Co­op­er­a­tive

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Noth­ing pro­vides more quick-fix din­ner so­lu­tions than a roast chicken. It’s de­li­cious cold in a salad or a sand­wich, but also doesn’t mind be­ing re­heated. The key to this is to bring it up to tem­per­a­ture slowly (avoid boil­ing), so that it stays ten­der and ab­sorbs the flavours around it.

Granted, un­less you have a gi­ant bird (or a small ap­petite), you won’t have enough left­overs for all three of our sug­ges­tions. But how many weeks of the year do you have left­over chicken in the fridge? Ex­actly.

1 The main event

Chicken roasted with lemon, fen­nel, onions, thyme and rose­mary (on the cover)

A very sim­ple, fail-proof recipe.

Serves 6

2 fen­nel bulbs, outer layer re­moved, cut into eighths length­ways through the core 1 white onion, peeled and cut into eighths length­ways through the core ½ gar­lic bulb, sep­a­rated, un­peeled ½ small bunch of thyme, ide­ally lemon thyme 4 bay leaves A few sprigs of rose­mary 1 lemon, halved 2kg whole chicken Olive oil Salt and black pep­per

1 Pre­heat the oven to 240C/475F/gas mark 9. Put the fen­nel, onion, gar­lic, half the herbs and a lemon half in a bak­ing tin and spread out evenly.

2 Sea­son the cav­ity of the chicken, then stuff with the other lemon and the re­main­ing herbs. Rub the out­side of the chicken with a lit­tle oil, then sea­son all over and sit, breast-side up, on the veg­eta­bles.

3 Place in the oven and im­me­di­ately turn the heat down to 200C/400F/gas mark 6. Af­ter 30 min­utes, turn the chicken over, then af­ter an­other 20 min­utes, turn it breast-side up again and add about 100ml wa­ter to the bot­tom of the tin. Roast for an­other 30-35 min­utes un­til golden all over. Check it’s cooked by in­sert­ing a skewer and mak­ing sure the cooking juices run clear. Cover with foil and a kitchen towel, then leave to rest for 10 min­utes be­fore serv­ing.

2 The curry

Chicken makhani

Also known as but­ter chicken, this has lovely gen­tle spic­ing, mak­ing it per­fect for chil­dren and those with chill­isen­si­tive taste­buds. But do add more chilli if you like a bit more heat.

Serves 4

75g ghee or but­ter 1 large white onion, finely chopped 3 gar­lic cloves, finely chopped 1 green chilli, de­seeded, finely chopped 5cm thumb of gin­ger, peeled and finely chopped 1 bay leaf 1 tbsp ground cumin Seeds from 3 car­damom pods, ground

2 cloves 1 tbsp garam masala ½ tsp red chilli pow­der, ide­ally Kash­miri 2 x 400g tins plum toma­toes, rinsed and drained 50g Greek yo­ghurt 50g dou­ble cream 600g left­over roast chicken, in as large pieces as pos­si­ble Bas­mati rice, to serve

1 Melt the ghee in a large, deep pan on a medium-low heat. Add the onion, gar­lic, chilli, gin­ger and bay and a pinch of salt and sweat gen­tly for 10 min­utes or so, then stir in the spices and cook for a fur­ther 1-2 min­utes un­til they smell fra­grant.

2 Add the toma­toes, break­ing them up with a spoon as they go in, and pour in half a cup of wa­ter. Sea­son well. Bring to the boil; sim­mer for 20-25 min­utes.

3 Stir in the yo­ghurt and cream. Bring to a sim­mer. Ad­just the sea­son­ing.

4 Stir in the chicken, cover with a lid, and gen­tly bring the chicken up to tem­per­a­ture. Serve with rice and In­dian breads.

3 The packed lunch

Chicken, mint and Thai basil sum­mer rolls with peanut sauce

The key to mak­ing th­ese is not to over­fill them – less is more. Oth­er­wise you’ll find your­self in a real pickle when you try to roll them. Per­fect packed lunch ma­te­rial.

Makes 12

75g rice ver­mi­celli 12 rice-pa­per wraps 150g left­over roast chicken, white or dark meat, shred­ded 12 large cooked prawns, halved through the mid­dle 2 spring onions, finely sliced 1 small car­rot, peeled and juli­enned ¼ cu­cum­ber, juli­enned A large hand­ful of mint leaves A large hand­ful of co­rian­der leaves A large hand­ful of Thai basil leaves 4 leaves from a soft let­tuce, shred­ded

For the dip­ping sauce

1 tbsp veg­etable oil 1 shal­lot, finely chopped 1 gar­lic clove, finely chopped 4 tbsp crunchy peanut but­ter 2 tbsp hoisin sauce Juice of ½ lime 1 bird’s eye chilli, de­seeded and finely sliced

1 First, make the dip­ping sauce. Warm the oil in a small saucepan over a medium heat. Add the shal­lot and gar­lic, then fry for 5 min­utes un­til just soft­ened. Stir in the other in­gre­di­ents, loosen with 3 tbsp wa­ter and heat un­til just warmed through. Trans­fer to a large dip­ping bowl and scat­ter with sliced chilli.

2 Make sure you have all the sum­mer roll in­gre­di­ents prepped and lined up in front of you. Put the noodles in a large bowl and cover with boil­ing wa­ter. Break up with a fork, then cover with a plate and leave to soften for about 2 min­utes (they should still be a lit­tle chewy). Rinse and drain.

3 Fill a saucepan or dish that eas­ily fits the rice wraps with warm wa­ter. Sub­merge one wrap at a time in the wa­ter for about 30 sec­onds, un­til pli­able, but not com­pletely floppy. Re­move. Lay some of the noodles along the bot­tom third of the wrap and ar­range a lit­tle chicken, 2 prawn halves, spring onion, car­rot, cu­cum­ber, herbs and let­tuce on top. Fold the sides over so that you have a rec­tan­gle, then tightly roll up­wards. Trans­fer to a plat­ter, then roll the oth­ers. Serve im­me­di­ately with the peanut sauce or keep them in the fridge (mak­ing sure they’re not touch­ing) for a cou­ple of hours un­til you’re ready.

4 The soup

Fra­grant chicken noo­dle soup A chicken soup with a dif­fer­ence. This is a quick ver­sion of the Viet­namese soup pho and is full of warm, fra­grant spices.

Serves 4

The car­cass from left­over roast chicken Any re­main­ing chicken jelly 1 white onion, sliced 1 car­rot, peeled and quar­tered A small knob of gin­ger, peeled and finely sliced 3 gar­lic cloves, peeled and halved 1 cin­na­mon stick 5 car­damom pods, lightly bashed 2 cloves 2 star anise ½ tbsp brown sugar 1 tsp salt 2 tbsp fish sauce 200g dried wide rice noodles 200g left­over roast chicken, white meat ide­ally 2 spring onions, finely sliced, to serve 1 small red chilli, de­seeded and finely sliced, to serve A few sprigs of mint, co­rian­der and Thai basil, if avail­able, to serve 4 small hand­fuls of bean sprouts, to serve 1 lime, quar­tered, to serve

1 Place the chicken car­cass and any chicken jelly in a deep pan and add the onion, car­rot, gar­lic, gin­ger, spices, sugar and salt, then cover with 1.75 litres of wa­ter. Bring to the boil, then turn down and sim­mer for 1 hour.

2 Strain the broth and dis­card the car­cass, veg­eta­bles and spices. Add the fish sauce and sea­son to taste.

3 Pour boil­ing wa­ter over the rice noodles and leave to stand (check the packet for spe­cific cooking times). Mean­while, finely shred the chicken and divide be­tween 4 warmed bowls. Drain the noodles, then add to the bowls, fol­lowed by broth. Place the spring onion, chilli, herbs, bean sprouts and lime on a plate for peo­ple to help them­selves.

4 Cook's tip Roast your bird from room tem­per­a­ture. Let it stand out of the fridge and un­cov­ered for an hour or so – this gives the skin time to dry out. If you haven’t got time, make sure you roast it for a lit­tle longer and you can rub the skin with...

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