Displaying items by tag: free range

It's a Sutton Hoo chicken, the slow grown one. They're big, or hooge as we say here in Suffolk and my challenge was to see how many meals I could get from one bird.

• first to portion up the chicken, the heart and liver kept for canapes. Neck and bone tips for gravy
• garlic butter sauteed heart and liver on toast served as canapes
• the crown stuffed with lemon wedges, rosemary and garlic
• roasted and served with a white wine gravy made with the deglazed juices from the pan, with the roasted garlic, lemon and rosemary added back in
• leftover breast meat in a delicious Club sandwich
• legs and wings served southern fried (see recipe book)
• stock made with the carcass
• finale of a chorizo and chicken risotto using the stock and with the last nuggets of cooked chicken from the carcass
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