After what seemed like the gazillionth hot day in a row, I couldn’t face another session in front of the stove, so I picked up a roast chook from the supermarket. Buying premade goes against all things thrifty but I made sure every scrap of that chook was put to good use.
As soon as the groceries had been put away, I carved up the chook. The meat went into an airtight food container and was stored in the fridge; whatever we didn’t eat that night, we would slowly use up over the next few days in burritos, noodles, risotto, and chicken corn soup. Continue reading