chicken

using the whole chicken

servings
4

method

I feel that people have lost the art of making multiple meals out of a whole chicken or joint of meat. This is a crying shame because it means a lot of perfectly good meat around the country is going in the bin. To help you make your meat go that little bit further, here are a few ideas to help you get the most out of your chicken.
The poached chicken suggestion below should feed 4 people for two meals.

1. Poached Chicken:

The first thing to do is to get yourself a good quality, free range or organic chicken and put it in a large pot. Cover it with water and add any veg you have handy. I like to add some chopped up carrots, a few sticks of celery, and an onion. Then I throw in some herbs; perhaps a sprig of rosemary and a bay leaf. Add a few peppercorns, a teaspoon of sea salt and a couple of crushed bulbs of garlic and you’re off. Bring it all to the boil and then simmer for about an hour and twenty minutes. Trust me when I say you are going to get beautifully soft and silky cooked chicken, plus a lovely broth.

The reason I love this poached chicken is that you can make it into a hearty meal all year round by using whatever seasonal veg is available. For example, after the chicken has been poaching for about an hour, you could add some quartered fennel. This will cook with the chicken for the last 20 minutes. Things like beans and peas should go in five minutes before the chicken is ready to come out as they cook quickly.

Basically, as long as you know how long your vegetables take to cook, the choices are endless. Below is a list of veg and their timings to get you started. Keep in mind that if it’s summer time the seasonal veg will cook really quickly and be light and delicious.

• Chopped swedes and turnips – 30 mins
• Cabbage – 20 mins
• Chopped potatoes/ new potatoes – 20 mins
• Quartered fennel – 20 minutes
• Frozen or fresh broad beans & peas – 5 minutes
• Chopped asparagus – 5 minutes
• Spinach – 30 seconds

When your chicken is cooked, take it out of the pot, and use a fork to shred as much meat off the bones as possible. Have a little taste to make sure it’s seasoned enough for your liking. Take that torn up beautiful white and dark chicken meat and divide it among some bowls. To finish off, ladle some of the tasty poached broth and veg over it to make a lovely meal of steaming potatoes, greens and peas. This is a great dinner, especially served with a nice dollop of horseradish sauce or mustard.

The Italians do multiple versions of this dish using shins of beef, shoulders of pork and even poached duck (which is delicious). If you try these, don’t forget that different meats take different times to cook. For duck, pork and shins of beef we’re talking about 3 hours of poaching, or until the meat is falling off the bone.

2. Chicken Salads

You can also use the shredded meat from your poached chicken to make a really hearty salad. In the summer, toss it in with some cooked new potatoes, mixed salad leaves and herbs. Dress at the last minute with a splash of extra virgin olive oil and lemon juice or balsamic vinegar then serve it up on a big platter. Delicious!

3. Tasty broth

When you make poached chicken you are going to be left with quite a lot of broth. Don’t throw this away! There’s something really nice about having simple, clean, therapeutic chicken broth.
So put it through a sieve, bag it up and freeze it to use later. It will be fantastic as a stock for making risottos, gravy or soups. For an Asian twist, you could add noodles and veg such as sweetcorn, baby corn, pak choi, chili or sugar snap peas to the broth.

4. After a roast chicken

Because I love roast chicken, and eat it on a regular basis, I am now in a routine where, before doing the washing up, I throw the carcass and any tasty scraps and scrapings from the roasting and carving tray into a pot.

I cover the chicken with water, add some herbs and bring it all to the boil. This also makes a lovely cloudy broth that you can leave to simmer for an hour or so while you watch a bit of telly in the evening. This broth can be used in the same way as above.

I hope these ideas are helpful. They are certainly tasty. So give them a try and use up all of that chicken!

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1. by audrey bareh on Fri 03 Feb 2012 @ 16:59

Hey Jamie.....thought you should know this I Literally used to fight with my roomies to watch your shows.....i love 'Jamie At Home'.....you superb ! God Bless and Hope You will cook a meal for me some day .....cheers Audrey Bareh

2. by ishan on Tue 17 Jan 2012 @ 18:33

Make Chicken Crispy Nuggets at home here http://how-what.blogspot.com/2012/01/how-to-make-chicken-nuggets-at-home.html

3. by Debs on Fri 30 Sep 2011 @ 12:58

Firstly,i must say i love all your grub..its not daunting when you read the method,just rather inspiring..biggup ya'self for that as i am sure this is your goal.you have actually brought food(as in FOOOOOD !!!*****^^^^)to many kitchens that were previously serving excuses for food..i love cooking and do it everyday(4 kids,1 husband)and its great to find something a little different in your books to keep em interested...thankyou x

4. by davo on Thu 08 Sep 2011 @ 13:55

Hello Mr oliver. Cooking your recipe now hope it tastes as good as what you say bit does . lol.

5. by Nicole on Mon 25 Jul 2011 @ 15:46

Hi Jamie We love your shows especially Jamie at home , my question is do you let your chickens into your Veg garden as seen in the picture as I want to let mine in to keep the bugs under control but they end up eating most of my leafy veg What do you or your guys suggest to help keep a balance Regards Nicole

6. by SueP on Sat 02 Apr 2011 @ 12:32

I was a bit cautious trying this for the first time as I am more of a roaster! All I can say that it was absolutely gorgeous, all done in one pot and I had food for many more meals throughout the week. I'm a convert, will be doing this bad boy again! Thanks!

7. by @nGoose1 on Mon 20 Sep 2010 @ 12:28

We always buy good chicken and get the maximum amount from it. Hugh Fearnley Whitingstall is the person to check out. I am in Germany and I found good chicken, you should do the same.
Chicken like so many meats should a special meal not every day. We all need to eat more veg. which is cheap healthy and the variety and flavor is endless.
Learn from Jamie and you will eat the best food all the time. More Veg and pulses less meat but quality meat Quality meat cooks so much better than cheap factorycruel farmed meat.
We always use the end of a roast chicken for stock,the rissoto that follows is mindblowing.
Again thanks to Jamie I masterd rissoto.
Keep on Cooking

8. by bill jones on Sun 21 Jun 2009 @ 03:24

I've been in the habit of making my own stock for decades. I focus on the left over bone rather than the meat that's left on them. I'm happy to leave it on the stove at simmer for a week. I've had stocks so rich that I couldn't use it to make Risotto , there was too much Gelatin and not enough water for the rice to absorb. That's a stock that you can play with.

9. by mike holz and eddie mc on Fri 22 May 2009 @ 13:16

This is mint blud tastey tastey!!

10. by carole on Fri 16 Jan 2009 @ 18:06

thanks for a wonderful recipe. this is especially good during the winter and gives me lots of good quality meat that is nutritious and tasty-- perfect for my toddler, my husband, and myself.

11. by Graham on Sat 10 Jan 2009 @ 21:36

not for me

12. by Wytchywyfe on Sun 04 Jan 2009 @ 11:36

I just wanted to say that it's great to hear from BERNADINE LAWRENCE and better still to learn that she's got a follow-up book to "Feed Your Family for £5 a Day". This has been one of my main cookery books since it came out back in 1991 and I was really sorry not to be able to get a copy for my daughter as she absolutely loves it!

Bernadine - if you are reading this, it's time you had your own web-site! In these 'credit crunch times' there are a lot of people out there who missed your common sense and wisdom the first time around. Please can you also let us know when your new book will be available? The publishers are certainly missing out by not doing a re-print of the first one.

You really rock so 'Go - Girl - Go!'

13. by Lorissa on Mon 29 Dec 2008 @ 10:21

This is not only the most delicious way to eat chicken, it's so nutritious with the broth made of bone. Thanks for being so educational Jamie!!

14. by DEMET on Wed 19 Nov 2008 @ 10:39

Hi Jamie
I love your recipes on TV I saw whole chicken covered with rock salt bu I could not get whole recipe . please send your recipe.
LOve from TURKIYE

15. by Patsy on Sat 08 Nov 2008 @ 15:56

Just to say a big well done and continue all your campaigns. Ignore any negative press coverage - they always have to bring a good man down! Here's to your knighthood! (I do agree with one comment about the language though - don't go down Gordon Ramsay path - it's sad he's made a name out of swearing - you don't need to!)

16. by barry on Thu 18 Sep 2008 @ 22:24

like your poached chicken receipe i buy kosher do you reccomend buying roaster or fowl bearing in mind the long cooking time

17. by bhavesh jogi on Mon 15 Sep 2008 @ 10:41

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18. by Dawn on Fri 25 Jul 2008 @ 04:48

Hello Lovely Jamie - I named my youngest son after you and guess what? He has grown up with a food phobia - ironic hey? Just wanted to thank you for opening up our eyes, educating us - we need it desperately! We have alot of trouble in Australia finding out about the food industry, its all very secretive. Thanks so much for speaking for those animals who do not have a voice of their own - seeing those battery hens opens our eyes and knowledge is power. God bless you and yours X

19. by Jessica! on Mon 30 Jun 2008 @ 07:09

HELO!!! im 12 and i wnna b a chef like u! nd i did this recipe yum yum! :)

20. by annabel milonas on Sun 29 Jun 2008 @ 13:25

Jamie, my husband and I stumbled upon Fifteen in Melbourne while getting lost (actually we were staying only a block away) and have had the taste sensation of a lifetime. I have sat opposite the butcher in Greve in Chianti a few times and wondered about the taste of Italy and Tuscany and the wild boar salami and i thought that in Australia I would not find that taste again, But hey Fifteen rose to the occasion, Not only were the staff fantastic but the food, the Porchetta, veal, the oil, the ambiance was perfect, Thank you to the staff and to the recepies, My ultimate congratulations on the taste sensation and service at Fifteen melbourne and it is a credit to your foundation. fantastic

21. by Joshua Bayliss on Mon 23 Jun 2008 @ 12:28

This is the worst recipe i have ever eaten. I know it wasnt my bad cooking because i am the best chef in the world .......

22. by margaret on Thu 19 Jun 2008 @ 11:30

please please can you give me that recipe for steak and ale pie . i cannot find it anywhere on your site.

23. by Hanna on Sat 14 Jun 2008 @ 02:46

Hi jamie! Its getting colder down here in Oz, and the other weekend i made my first Stew! Jool's fav stew! And it was AWESOME! My hubby even ahd 2 full sized helpings. The great thing was doesn't matter how long you cook it for, 4hrs and it just melts, plus its so cheap! Keeps the kitchen nice and warm too! And even better the next day. this weekend I'm attemping your good old steak and guinness pie, but as a stove top as the oven has no door at the mo'. But with mash should go down a treat. Hubby and i dated in london, and beef and guinness pasties were a must! So bring on the love! thanks Jamie, keep on cracking!

24. by shubnam on Fri 13 Jun 2008 @ 14:53

hi jamie

your website rocks big time .
i am 23 and just love your easy recipes. even the creme brulee 's was easy to do . thank you .

what I do need is a nice recipe for quiche.
especially the spinach and feta one.

thanks again.

25. by Joon Lunar on Fri 13 Jun 2008 @ 11:01

It really annoys me when people i know say they are great animal lovers but will quite happily buy 2 for a fiver chickens.
They think i am some kind of a snob when i say that i only buy free range.
People don't realize that when you buy free range, so much less fat drips out, therefore you actually get more meat.
chicken should be eaten as a treat and not as an everyday, Throwaway, "cheap o" sort of meat.

26. by bigfoot on Fri 13 Jun 2008 @ 06:03

Hi Jamie
good to hear ways to use up all of the chicken, how about lamb, as we send our own lambs off to slaughter we end up with breast of lamb and dont know best way to use it, tried stuffing it & didnt like that, any ideas many thanks , Sara

27. by Tammy Lloyd - Aussie on Fri 13 Jun 2008 @ 04:46

Hi Jaime,
You have inspired me to become creative after last nights program and make the homemade BBQ sauce which you coated ribs, lamb etc in and BBQ'd them outside. It looked delicious and am now keen to give it a go. Can I please (begging) have the recipe or can you tell me which book you may have published it in so I can buy it.
Cheers......Tammy

28. by Tracey Lester on Fri 13 Jun 2008 @ 04:39

Dear Jamie,

May I please have your recipe for Guiness pie. Saw it last night (tv) and would love to try it out for the family.

Cheers Tracey

29. by Carmel from Ireland on Thu 12 Jun 2008 @ 11:23

Hi Jamie,
Could you please tell me the recipe for guinness pie as I have 4 dinner guests tonight.

Thanks.

Regards Carmel. x

30. by jerrel [visitor] on Thu 12 Jun 2008 @ 11:16

u rock

31. by sarah black on Wed 11 Jun 2008 @ 20:40

heyya jamie in your poached chicken have you got any sauces i could put on it, as i am making it next week. please x.x.

32. by Louise on Wed 11 Jun 2008 @ 15:59

Hi,

I just wanted to say that after seeing your program, I have decided to buy only the free-range chickens, at first put off by how expensive they were (and I am a student!) I decided to learn how to cut up a chicken into its different parts and freeze them. Great considering this time last year, I didn't even know how to cook a chicken.

Thanks Jamie.

33. by Barry Shepherd on Tue 10 Jun 2008 @ 19:59

I watched your show, on cooking in a outside bakeoven, Then decided to build one, It took me a month to build it , but now its finished and i need some recieps especially for meat and fish and vegitables. Could you give me some ideas where I could find any.
Thanks
Barry Shepherd

34. by matt on Sun 08 Jun 2008 @ 22:46

hi jamie!thanks for all yours ideas for my dinners everyday .next month i have to cook traditional english dinner ,i'm from poland and don't really know what can i do !can you send me some recipes to my mail adress please ,this is very important for me ,thanks so lot

35. by Judy Brewster on Sat 07 Jun 2008 @ 18:59

Hi, Faithfully watch every Saturday morning - the only show we watch.

Am wondering when your new cookbook, Jamie At Home will be available in the US.

Keep up the great work. The farm is absolutely beautiful.

36. by Ingrid Nunez on Sat 07 Jun 2008 @ 15:06

where can I find a good British beef pie in your website??

37. by kenny hood on Mon 02 Jun 2008 @ 21:10

hi trying to find recipe for the pork and beef sausage twirl. can you help me please . its a lovely idea but cant find the recipe. thanks

38. by sarah on Mon 02 Jun 2008 @ 19:17

i am looking for great reciepes for my kids, one is fussy with veg, one is on a no artificial color no artificial flavoring or additives diet, and the other one will eat anything, could i have some ideas please

39. by MARTINO MALANDRINO NETTO on Mon 02 Jun 2008 @ 17:29

I AM PLEASURE TO CAN TELL WITH YOU. I HAVE A ITALIAN RESTAURANT IN BRAZIL. I MAKE THE PASTA IN THE SAME TIME WHILE YOU CHOOSE THE INGREDIENTS, THAT FORM THE SAUCE, AND PUT IN THE PASTA IN THE FIRE. SEE MY SITE WWW.TUTTIFRATELLI.COM.BR
THANK YOU MARTINO

40. by Aruna on Tue 27 May 2008 @ 20:45

Jamie: I watched your show yesterday in Toronto re: BBQ ribs, lamb and chicken. It was pre-cooked in the oven then on the BBq outdoor. It looked so delicious. I am trying to get the recipe of the ingredients that you used for making the bbq sauce (marinate). Where can I find one. Thank you.

41. by layla on Mon 26 May 2008 @ 08:58

i think u are the best cook ever...and i love your recipes because they look colorful and fresh..

42. by Alexander MacDougall on Mon 26 May 2008 @ 00:31

Just watched the BBQ episode... we are building a deck and have just had the first meal on it tonight! I really want to try that barbeque sauce that was in the show and the seafood idea with the herby/limy sauce/dressing was great!!

Where can I get those two recipies?

43. by Ann Rayroux on Sat 24 May 2008 @ 15:22

Can't wait to get your new book. I like your savory recipes, but I can't write fast enough and they aren't the ones included on foodnetwork. But you are my "MUST WATCH" on Saturday morning. Thanks for the great recipes!

44. by Bertie beetle on Fri 23 May 2008 @ 02:11

I watch your show every week. love your cooking style. keep up the great work

45. by Bertie beetle on Fri 23 May 2008 @ 02:08

I watched a show with Rolled Pork skin off and roasted carrots,parsnips an other vegies in the outside oven. could I have the recipe please .I would like to do this for my partner, he would love it.

46. by julia on Wed 21 May 2008 @ 15:45

i am trying to find your butterflied moroccan lamb that you did on your naked chef programme. I tried it last year on the bbq and have mislaid it. please can you foward this reciepe to my email as i am desperate to do it again. thanks

47. by Michele on Tue 20 May 2008 @ 16:09

Jamie - help!
We live in on the south coast of France and have the greatest food ever - I am giving a late afternoon/early evening party with lots of Tapas (finger-food) early June. I am doing marinated chicken wings as one of the many dishes, and someone has asked me if I could do a ranch-style marinade - what's that - where could I find a recipe for this on your site?
Love Michele

48. by Stev0 on Mon 19 May 2008 @ 08:49

Rochelle Rae (above) must be such a dumbarse if she can't navigate the site...the reskin is fab...i love the navigation....tres useable...nice one design gang...and nice one food gang...yum-o!!
Stevo XoX

49. by ?? on Sat 17 May 2008 @ 15:38

ARR YOU MEANIE! Yeah! Use fish not chickens, you wont have your fattening eggs otherwise!

50. by E on Thu 15 May 2008 @ 11:26

Don't use chickens because it's mean! Use fish because there are plenty more in the sea! From E, H, and L.

51. by Lesley Plumb on Wed 14 May 2008 @ 19:48

I saw a lovely recipe on the TV for a slow roast of lamb on a bed of rosemary with whole garlic cloves. I can't find it in the books or on the site. Can some one help please!

52. by fadzlee on Mon 12 May 2008 @ 11:03

hi i wish to find a recipe for seafood oglio..do you have any?

53. by brandon on Mon 12 May 2008 @ 07:00

For years cooking has been a joy for me, and I think that Jamie Oliver has deserved every bit of praise he's received. My left over chicken usually gets thrown in the stock pot - chicken stock is so versatile, and it's so easily made into lots of soups. For Mandy Bradbury: I love my curries too; I enjoy variation by using good, fresh fenugreek leaves, different beans/pulses, going heavier on the tomatoes, or by frying all the ingredients in big chunks on a very high heat (so there's more of a divided set of flavours, but still an overall tang). Also: if you try a more meaty fish, such as monkfish, then flaking isn't a problem, cooking time is shorter, and it still takes to marinating well. And let's not forget that chili, ginger, fenugreek, etc.- they're not the be all and end all. The odd clove and cinnamon stick, a few bashed cardomoms - have a good look in your nearest Asian supermarket/deli, and start with small amounts if you're unsure. I'm just miffed because I'm too old to apply for the next "Fifteen", but I'm over the moon that most people don't boil cabbage for half an hour anymore. We can only keep trying . . .

54. by rochelle rae marketing inc on Mon 12 May 2008 @ 06:57

here i am at home for the night FINALLY getting a night to enjoy your show and learn some fabulous cooking techniques. and well after watching tonight's show, i hit your site to print out some recipies and....let the gong show begin. your cooking and passion for the art is fantastic. your website is absolutely un~usable and frustrating to try to function within. i am sorry but i can't tell you how tiring and annoying the site is. was fired up about the carrot/ lamb dish and beet/ lamb dishes you worked on during tonight's spot and then BOOM i can't search any of the information i require. and worse, i cannot find the information your show promises. tell me how we can get the information required on tonights show ~ i invested my last hour in watching your talents and then hacked through your site to try to follow up for another challengine hour......first, we want information on the carrot/ lamb/ veg meal you magically made and second, you need a new web designer.....help me find the magic in your recipies i am referring to - they sounded magical. thank you ~ rochelle m 604 828 1485

55. by mandy bradbury on Fri 09 May 2008 @ 16:58

i love making curries and mostly use chicken or beef,but they always taste the same no matter what herbs and spice i put in.i love my curries but getting bored making them cus they taste so bland.any hints or tips to boost them thanks x

56. by Elise on Wed 07 May 2008 @ 22:23

I'm a single mum with 2 boys under 13 and I've been cooking on a budget of £1/each per day for the last few years and that includes all organic food. My parents grow stacks of veggies which means that's all for free. We rarely eat red meat and I buy a free range chicken once a week and make it really last! Roast Chicken at the weekend, then I make a veloute sauce and add mushrooms or some ham and then either make loads of small vol au vents and freeze some of them,or a pie which lasts a couple of days. There's still usually loads of meat left for sandwiches during the week and of course the obligatory chuckin soup - i.e. - chuck in whatever's around and liquidize so kids can't identify mystery vegetables. I hate those cheap chickens as they just look gross and have no real chickeny flavor to them. That bloody woman who kept buying the 2 for a £fiver still sticks in my mind - no reason to buy them at all apart from greed and she could certainly stand to lose a few lbs anyway :)

57. by Mariam on Wed 07 May 2008 @ 13:51

This is all fantastic and I'm behind it 100% but who can provide me with a Halal organic and/or free-range chicken?

58. by metallurgist on Wed 07 May 2008 @ 07:29

leftover roast chicken: remove meat and stirfry with sesame seed, brandy - nice flame - and grated / chopped veggies. Add white sauce ( milk / cornflour), some fresh herbs (parsley, tarragon - own garden)and black pepper. Serve with pasta. Alternatives - add some orange or other citrus pieces,or fresh chopped tomato and basil

59. by Melissa Sydney Australia on Wed 07 May 2008 @ 01:39

Jamie,
Your a god to my whole household..
I love all of your books and recipes, and love trying them out. On the subject of "what to do with leftover Chicken" After a roast the next morning i usually make scrambled eggs and break up the leftover chicken and throw that in with some diced fresh tomatoes a little fresh garlic salt and pepper, chives and parsely. It's absolutly beautiful, and must thankyou for inspiring me to be creative.
Kepp up the good work! I have not seen this yet but i would love to watch a showdown with yourself and Gordon Ramsey!
Again thankyou your an Inspiration.
Melissa

60. by Nir Haramati on Thu 10 Apr 2008 @ 15:45

thanks for making cooking good food seem accessible

61. by Sandie on Mon 07 Apr 2008 @ 16:42

What can i say your are my families food Hero - we never miss a program and i regularlly get your cookery books as presents(Food Bibles)can i invite you to Springfields Events center to put on a demonsation???

Please say YES

62. by Jayne on Wed 02 Apr 2008 @ 19:46

Will you be bringing out a cook book on the recipes you do for Sainsburys?

63. by bernadine lawrence on Fri 28 Mar 2008 @ 11:51

Hi Jamie,
I've always admired your fresh style and your latest campaign 'Feed Your Family for a Fiver' is an excellent idea.
I don't know if you remember me, from back in the day, promoting my book 'How to Feed Your Family for £5 a Day', based on the meals I prepared for my family of 6 when I had just £5 to spend daily on food.
It's become a bit of a 'cult cook book', as it's out of print, however I've just completed a follow up to it with many more delicious, healthy meals for under a fiver.
It would be lovely if you could include me in your campaign and acknowledge one of the first 'food warriors' to do battle with the "junk food giants".
Bernadine Lawrence

64. by Jeroen Roland on Sun 09 Mar 2008 @ 11:25

Smelt a lot gruyère (cheese) on the floating croutons, as much that it overflow along the miniterrines in which you serve up the soup. His alternative is under the grill or oven smelt some cheese on the croutons, and put the sandwiches on the soup. For a change he just be over it with a flame-thrower (the crêam brulée- gas burner). But the cheese must be soft, that the point. You can buy chique kitchen burners near the specialist shop, but maybe is a cheap paint burner near the hardware shop be all right too or maybe even better. You can bring along the finishing touch with gratins and things like the above soup, cream brulée of course, but also to give meringue a nice brown finish. You can also make a seam sugar on a slice of cake or pastry till a crunchy crust. Or burn away the last feathers from a poor plucked chicken.

65. by Jeroen Roland on Sun 09 Mar 2008 @ 11:24

heat in a heavy casserole the butter on reduce fire until they smelting and begin to coloured. add the onions to and stew this on reduce fire, stir now and then, till they are soft and brown (about twenty minutes). Watch carefully that the onions be brown evenly, because it go about the onions! Put the fire on reduce till high. Then stir in well the port and vinegar. Scrape loose all good stucks from the bottom. Add the broth to, then the bacon and bouquet and bring it to the boil. Put the fire low till it slowly bubbled. Then let it 45 minutes till a hour boiling and skim the stock with a soup ladle. Remove the bouquet. Otherwise from the receipt be about to offer the croutons and cheese. This under a hot salamander (grill).

66. by Jeroen Roland on Sun 09 Mar 2008 @ 11:23

. He works in a NewYorkse bistro the Lez Halles. His onion recipe is quite authentic, but as you ask on me the bacon may stay away. For eight persons take he 170 gram butter, eight big onions (or twelve little) thin sliced, one and a half deciliter port, one and a half deciliter balsamico ( not the real one, so I think, JvD), 2,2 liter dark chicken broth, 115 gram fat belly sliced in cubes from one centimeter, one bouquet garni (here a flat twig parsley, two twigs fresh thyme and a bay leaf, knot together with a string; knot the string on the handle from the pan so can you it easy remove), salt, pepper, sixteen slices French bread, with a little/bit olive oil in the oven toasted, 350 gram gruyère (cheese) (real one).

67. by Jeroen Roland on Sun 09 Mar 2008 @ 11:22

Those onions are soft, but not caramelled. You taste still a bit from the raw onion. For color and a fullness taste you must become with emergency measures. The chefs wife has a gostpe and add this to, that this perhaps well the original onion soup from the Hallen is. Not, of course.
of course. Larousse let the onion well colour, but not to much. Do for taste Madeira or port through and thicken the soup with what flour, through the mixed light colored onion and bake too. So I used to be usually without drink. Anthony Bourdain, the men that a cross between Elizabeth David en Quentin Tarantino be mentioned because he has tell tales out the kitchen with what violent books

68. by Jeroen Roland on Sun 09 Mar 2008 @ 11:21

Onion Soup:

Onion soup must be the simply soup, but always I am amazing as professional chefs make a mess of it. The secret is simple. Stew the onions slowly done and well so that the onions becomes be brown and not becomes be dehydrated of crunchy. That happens because in the onion are existing inuline, long chains from fructose molecules, break off and changes in fructose and then caramelled. That give onion soup taste and fullness. A new (Netherlands!) cookbook with the title The chefs wife don't farther then glassy and added to tomato puree for example, three bay leafs and ten cloves (up seven onions two liters water), and let then simmer for an half hour

69. by Ed on Sat 08 Mar 2008 @ 21:03

Hi Jamie! i'm in my early teens, and i'm looking at getting into cooking. i've always been fascinated as to what i can come up with if i use my imagination. You have been an amazing inspiration and role model. (say hi to brian for me) I will always be a fan of you and your work... thatnks again, Ed.

70. by Emma on Wed 05 Mar 2008 @ 17:33

Yum! Thanks for the inspiration x

71. by jean on Wed 13 Feb 2008 @ 23:39

Well done Jamie! How often I have wanted to tell single mums and those on low incomes how we had to make a chicken stretch when we were young and happily you have come along and done exactly that! Bless you. keep up the good work but mind the language - please!! You now have much influence. Please use it to further encourage our young people into clean, healthy living. Thank you. Love J

72. by Kitty on Thu 07 Feb 2008 @ 07:04

I love using the whole chicken and manage to get three meals for three out of one bird, making free-range more affordable. The day after a sunday roast chicken i put the chicken in a pot with some stock and simmer for about an hour, then strip every last scrap of meat off, add the stock and any left overs such as; veg/roasties/parsnips/yorkshire puds, i have even added left over bread sauce and cauliflower cheese(there's no waste in my house!), and cook in the oven for about an hour. Yum! Then there is usually enough left over to either freeze or its delish put into a pie with some mash and Jamies yummy cumin carrots.

73. by NancyM on Tue 05 Feb 2008 @ 15:58

I wish the episode could be shown here in the states! I have switched already to only buying cage free eggs and buy free range chicken whenever I can. People here also need to go back to the basics of "use it up" like our parents/grandparents did. Broth made from the carcass is fantastic and can't be beat for taste or price! Keep up the good work and please show more recipes with leftover chicken!

74. by Mike on Tue 29 Jan 2008 @ 23:30

Hi Jamie,
I am Polish and now opening my own restaurant - I saw a lot of your programs in Poland. One thing for sure - we here definatelly have better choice of organic food but what happens (I think what happened in UK 10-15years ago) is that people start to be so lazy that they forgot what they eat - we focus more on good cosmetics or meds to improve our health then watching on the plate. You do a great job not only in UK but anywhere people can see you - I keep my fingers crossed and keep on doing great job! Maybe one day we'll meet in Poland over a happy Polish chicken :) I owe you a free beer for what I have learned.

75. by Sandra on Sun 27 Jan 2008 @ 21:56

Sorry didn't finished the comment.. I haven't tried but I thought it could be a good source if you can't find organic food near your home.

76. by sandra on Sun 27 Jan 2008 @ 21:54

Have any body tried any of these websites:www.farmaround.co.uk or www.theorganicfarm.co.uk

77. by menduca on Sun 27 Jan 2008 @ 21:37

Hi I'm happy to hear that so many people are going free range or organic, the program gave me what I need to finishing understanding that there is more than looking after the pocket... Anyway I use all the chicken when roasted and apart from using it for salads and stocks I make some sort of pie as well. There it goes: I make a pastry with 150g of flour 1 egg yolk and a pinch of salt and some water enought to mix everything together. Then boil patatoes and make pure. On a pan put olive oil add garlic and onions and leeks add the leftover of the chiken, put some herbs like rosemary, oregano, parsil (optional add some cream) and mix with the patatoes pure. Cover a tin with the pastry and add the mixed. Cook in oven 200°C/400°F/gas 6 for I think around 20-30 minutes. Sorry I can't give exact time or ingredients because I just have put it together a few times and always add or take something away. I hope you guys like it.!!! (I'm not english so sorry if there are some spelling mistakes)

78. by Nic on Thu 24 Jan 2008 @ 15:45

Thought the program was great! The sooner we go away from buying all our meat and veg from the supermarkets and go back to local shops and farm shops the better for all of us. The producers could then get a better return for their produce without it costing us much more, and supermarkets could supply us with the tinned goods etc. Hopefully we can get back to buying fresh food that has flavor again-they still manage in a lot of the so-called 3rd world European countries.

79. by Jane on Sun 20 Jan 2008 @ 20:45

Have had trouble finding a free range chicken this week as many supermarkets have sold out. This is great, but what worries me is if the demand cannot be met by free range and organic farmers will they have to resort to less humane conditions to meet the needs of the supermarkets?

80. by CaroleB on Sat 19 Jan 2008 @ 12:37

I agree with Ali - more left over chicken recipes please, not just salad or pies. A whole roast chicken is just too much when there is only two of you to eat it and roasting half a chicken isn't the same somehow! Thanks,Jamie - thought your Fowl Dinners was excellent -fully support you. Our Co-Op has stopped selling battery eggs and are promoting Elmwood chickens - big notice on the shelves. Didn't realize omega 3 eggs were battery eggs. Won't buy any more.

81. by Zoe on Fri 18 Jan 2008 @ 16:53

Your program along with Hugh's 'Chicken out' was such a success that I can no longer find any free range chicken as all the supermarkets and butchers have sold out. Well done for taking the initiative to make people aware of what their eating.

82. by Amanda-jane on Fri 18 Jan 2008 @ 09:57

After watching Jamie's Fowl Dinners and Hugh's Chicken Run we have decided in our house to pay the extra £1 per chicken and only eat the RSPCA Freedom Food chicken, even if it means we can have to give up the pre prepared meals like curries until they carry the label, we are on a low budget but we decided it's best to have chicken less often because of the price, than to know a creature is suffering, programs like this our so necessary to make you aware, otherwise you just carry on blindly.

83. by TashaHol on Thu 17 Jan 2008 @ 13:10

Hi, just wanted to say that I have switched to buying free range chicken as well as eggs now too. Program clearly did what it set out to do (my local co op STILL doesnt have any free range chicken though!)

We have gone from packs of chicken breast to buying 2 whole free range chickens from a local butcher for £10.
1 whole chicken (£5 worth) is now roasted by me, and then I strip the bones of meat and make a stock from the bones.

Out of the leftover meat and stock I then could make the risotto on the ch4 website which is LUSH for the next days meal and still have enough for a chicken sarnie at suppertime!!!!!!

That means that instead of eating chicken at £5 per meal like I used to when eating battery chickens I am now only spending £2.50 per meal for 4 PEOPLE!!!!

Doing it this way we can eat chicken 4 days a week guilt free (who wants to eat chicken every day anyway?!?)

By my logic its crazy to try and say its more pricey to eat free range. Cheers Jamie from me and my purse!

84. by Sherrilee on Thu 17 Jan 2008 @ 12:50

I already purchased free range eggs, but your program opened up my eyes with regards to the products we buy everyday that may contain eggs, I'm going to try and be a bit more vigilant in the future. I also have decided to only buy free range chicken, I bought one for a roast, then boiled the carcasse with veg and turned it into chicken curry soup with lentils and rice, delicious.... just keep going Jamie!

85. by christian kettner on Tue 15 Jan 2008 @ 00:24

Thanks for sticking your neck out jamie(ok bad joke) and shining a light on this important issue.I feel that as society progresses and modernizes we are actually regressing in so many of the things that are truly important, we take our food and where it comes from foregranted. once I ate a free range organic chicken I could never go back.Preparing a raw cheap chicken was always such a nasty undertaking, it was slimy yellow and sickly and I would always avoid it, handling a free range bird was such a delight.

86. by Alison on Mon 14 Jan 2008 @ 14:56

Well done Jamie, your program hit exactly the right note. It wasn't at all preachy but allowed us to open our eyes to what happens in the chicken and egg "farming" process and has allowed us to make informed choices. I already bought free range eggs but hadn't extended that to free range chicken meat - purely due to ignorance. Well done, you have started a ball rolling and undoubtedly Britain's shopping habits will change as a result. (Tesco had sold out of free range chickens when I went shopping the day after your program aired.)

87. by Ali on Mon 14 Jan 2008 @ 08:44

Please , please can we have loads of left-over chicken recipes. We need at least 2 meals per chicken!

88. by carolh on Sun 13 Jan 2008 @ 19:42

As I type I have the remains of my free-range roast chicken boiling away for stock! I couldn't get hold of any free range at my local Tesco yesterday - plenty of the cheap ones available though (which of course I didn't buy!). I had no idea of what happened to those chickens re selection/gassing - absolutely shocking.

89. by Nig on Sun 13 Jan 2008 @ 13:36

More power to your elbows Jamie and Hugh. This has been ignored for too long. Keep up the pressure. It won't be long until it is unacceptable to buy these cheap birds. My only worry is the import market, I am sure that there is a whole load of importers waiting in the wings to fill the shelves with cheap birds if UK producers move over to more humane methods. The Government need to ban imports. Stuff Europe! (if that is their reply.....)

90. by Michaela on Sun 13 Jan 2008 @ 11:13

I agree. Supermarkets werent prepared for ppl to suddenly buy Free range chicken. As for myself, I am on a tight budget but dont eat meat more than twice a week. I therefore am able to easily afford the cost of a free-range bird and use it to it's fullest potential. It is me, or is that way it's meant 2 be? As for Hellypelly, I went to Pontypridd market and the meat n veg were far cheaper than Cardiff market and they have a good free-range selection too. They also have local farm stores.

91. by Helen on Sun 13 Jan 2008 @ 10:27

I'm from a farming background & although the method used to produce cheap (chicken)meat comes as no surprise it still repulses me.Being forced to produce cheap food & milk is really ruining our farming industry with the threat that if it isn't produced at the right price then the supermarket chains will buy from abroad.We won't know what we are eating then. I visited Tesco last night they had sold out of Free Range/organic chicken they hadn't prepared for the impact of the programs. Good luck from a whole hearted supporter.

92. by John on Sat 12 Jan 2008 @ 17:25

Hey Jamie, last nights program was excellent, I'm really glad someone is speaking up about the important issues of the day, it's laughable that supermarkets send both you and Hugh these waffley PC statements without ever showing up, keep up the good work :)

93. by Jan on Sat 12 Jan 2008 @ 10:30

Jamie, your program really opened my eyes to what the chickens we eat really go through. I broke my heart when the little chicks were gassed. I always buy free range eggs, but, as I am on a low income, I tended to buy the birds 2 for a fiver sadly. However, this wont happen again, I have now decided if I cant afford to buy a chicken that has had a happy life, then I wont buy any. I am determind to make a stand on this. Thank you Jamie for showing us what is going on.

94. by Abigail Percy on Sat 12 Jan 2008 @ 01:43

Fantastic that you are taking a stand against this...your program tonight was excellent and I really hope it hit home with households around the country - thank you!

This recipe sounds fantastic too :)

95. by hellypelly on Fri 11 Jan 2008 @ 22:46

Ohh I used to love chicken untill tonight.. and often bought 2 for a fiver chickens now I have seen how they are treated I think I will change my shopping habits!!
anyone know of any organic chicken farms round cardiff??? if ya do leave me a message
cheers

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