Clodagh McKenna's chicken made three ways
Clodagh's showing us how to make her savvy suppers, by stretching one roast chicken into three tasty meals! First up, she'll serve up the juiciest mustard & tarragon roasted chicken, before using the leftovers for her creamy chicken pasta and warming chicken noodle broth.
Friday Night Roast Chicken
Serves: 4
Ingredients
1 whole chicken (1.5kg)70g butter, softened2 tsp Dijon mustard1 tbsp fresh tarragon, chopped, plus a small bunch for the cavity of the chicken12 shallots, peeledWhole garlic bulb4 sweet potatoes, peeled and chopped into wedges1 small butternut squash, peeled and chopped into wedges1 tbsp olive oil Sea salt and freshly ground black pepper
For the creamed spinach: 50g butter500g fresh spinach150ml cream ½ tsp freshly grated nutmeg
Method
1. Preheat the oven to 180C fan/Gas Mark 6.
2. In a small bowl, mix together the butter, Dijon mustard and chopped tarragon using the back of a spoon.
3. Place the chicken on a roasting tray. Season the cavity with salt and pepper and place a small bunch of tarragon in the cavity. Smear the mustard and tarragon butter all over the chicken and season. Arrange the peeled shallots and whole garlic bulb around the chicken. Cook in the oven for 1 hour and 20 minutes.
4. Toss the sweet potato and butternut squash wedges in the olive oil and season with salt and pepper. Remove the chicken from the oven 40 minutes into the cooking time, baste it in the juices and add the wedges to the roasting dish. Return to the oven for the remainder of the cooking time.
5. Meanwhile make the creamed spinach: melt the butter in a saucepan over medium heat, then add the spinach gradually, stirring until it is wilted. Pour in the cream and nutmeg, season with salt and pepper, stir, and leave to simmer for 10 minutes.
6. Carve the chicken and serve on a warmed platter with the vegetables and a warmed bowl of the creamed spinach alongside it.
Chicken Broccoli Parmesan Pasta Bake
Serves: 4
Ingredients
2 tbsp olive oilA few handfuls of cooked chicken, chopped 1 onion, finely chopped 2 garlic cloves, crushed50g butter50g flour500ml milk150g Parmesan cheese, grated10 basil leaves, torn100g macaroni pasta, cooked400g broccoli florets, halved and blanched100g breadcrumbs 50g pine nuts, toasted Sea salt and freshly ground black pepper
Method
1. Preheat the oven to 180C fan/Gas Mark 6.
2. Place a casserole dish over a medium heat and add the olive oil. Once the oil has warmed, add the chicken pieces and season with salt and pepper. Cook for 3 minutes, searing on all sides. Stir in the onion and garlic and continue to cook for a further 3 minutes.
3. Set a saucepan over a low heat to make the sauce. Melt the butter and stir in the flour. Continue to stir and cook until the flour is cooked and a paste forms - this is a roux. Whisk in the milk, and keep whisking until you have a creamy sauce. Add the Parmesan and basil, season with sea salt and pepper and stir until all the cheese has melted into the sauce.
4. Transfer the chicken, onions and cooked macaroni into a baking dish and arrange the broccoli on top. Pour the Parmesan and basil sauce over the chicken and vegetables. Sprinkle the breadcrumbs and pine nuts on top. Bake in the oven for 25 minutes.
Chicken Soup
Serves: 4
Ingredients
For the chicken stock: 1 chicken carcass 1 carrot, peeled and sliced1 celery stick, sliced2 shallots, onion or spring onion, chopped 1 fennel bulb or mushrooms or asparagus, chopped1 bay leaf, torn Any fresh herbs
For the chicken soup:1 tbsp olive oil1 carrot, peeled and diced1 celery stick, diced 2 spring onions, thinly sliced100g kale, sliced 2 large handfuls of roasted chicken, shredded Sea salt and freshly ground black pepper
Method
1. To make the chicken stock, place the chicken carcass and the vegetables in a very large saucepan. Fill with cold water and season with black pepper. Bring to the boil, then reduce the heat and allow to simmer for one hour. Strain through a sieve.
2. To start the base of the soup, place a casserole dish or saucepan over a medium heat, add the olive oil and stir in the vegetables. Cover and sweat for 10 minutes, stirring every 3 minutes.
3. Pour the chicken stock over the soup base, and bring to the boil, then reduce the heat to medium. Stir in the chopped kale, followed by the shredded chicken. Season with salt and pepper and simmer for 10 minutes. Serve in warmed bowls.