Makings Of You

Weekday meals are sometimes, not always, a total argh! I sometimes find myself thinking about what on earth I am going to feed these kids for supper as I am throwing them out of the car at the school gates and driving to wherever my work has taken me that day. I have pretty much given up asking Rufus or Tilda in the car on the way to school as their stock answers are “Sushi!” (Tilda) or “Duck and pancakes” (Ru). Now far be it for me to quash the culinary musings of my 6 and 9 year olds but even I am not up to making Sushi and Pekinging a duck after 4pm on a Wednesday.

Hence my recipe Chicken in a Pot. Oh yes its the antithesis of the children’s demands yet just as delicious and also means I just chuck everything in a pot and leave to simmer while I run around the flat, dealing with the usual end of the day dramas and chaos. Feel free to call it something a bit more glam like, Chicken a la Pot de Stock.

Chicken in a Pot

This is a staple in my house. It’s perfect on a week day when I have rushed home from work having picked up the kids. It is my favourite kind of cooking, throw everything into a stockpot and leave alone for an hour or so.

Ingredients

 As you can see, this is more of a guide then a recipe

  • 1 whole free range chicken
  • 2 sticks of cinnamon
  • A selection of chopped veg, carrots, onions, kale, or greens, tomatoes Pretty much whatever you wish to add that is handy in your veg box
  • A few cloves of garlic, peeled, left whole
  • A sprinkle of spices, I used sumac, mustard powder, chilli powder
  • A teaspoon of black peppercorns
  • A big pinch of Maldon sea salt
  • Chicken stock (enough to cover the chicken just over halfway)

Place all the ingredients in a stockpot, place on a medium high heat until the stock begins to gently boil. Lower the heat to low and put on the lid. Leave for half an hour then turn the chicken over and give the veg a little stir. The chicken should be cooked within an hour.

Place a fork between the leg and the body of the chicken and if you can pull the flesh off easily then the bird is cooked. Turn off the heat and leave to rest for 15 minutes

You can fork the chicken apart and serve this with a ton of buttery mash or some rice.


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