A Chicken Dinner just4ME with Fast Chicken Stock

 

cooked chicken and stock

Fast chicken stock, cooked chicken meat and chicken soup

One chook so many options.

This classic chicken dinner is an example what I call a progressive ingredient adventure.

An ingredient that can reappear multiple times during the week in vastly different guises eliminating the boredom factor plus it prevents me from wasting food.

There were two guidelines to working the progressive ingredient:

  1. The ingredients are ones that can’t be bought in small quantities, but can work in multiple ways but look completely different each time and
  2. The recipes that are based around foods that don’t go off quickly or are enhanced with store cupboard/ frozen ingredients.

The start of my chook adventure is a healthy “roast” chicken that is steamed. The steaming water becomes the start of my chicken stock. Recipes below.

I often cook this part of the adventure on weekend when I have a little more time to cook the chicken and play with the stock.  I see it as an investment spending a little time cooking now sets me up for a whole range of fast meals later in the week.

The quantity in the recipe below, is based on a whole chicken, which still leaves plenty of chicken and vegetables to become my progressive ingredients to the coming week. however I have done it with a pack of chicken pieces.

After a chicken and veggie dinner, when the chicken has cooled, I stripped the moist chicken meat off the carcass and set it aside. I then use the water that is in the TM bowl from steaming the chicken to be the beginning of the chicken stock.

To this I add a few aromatic ingredients and a little more liquid with the chicken bones in the steamer basket and cook for about 20 to 40 minutes ( depending on my mood and the hour of day) to create a simple chicken stock that will be the basis for other dishes later in the week.

Currently I have at least 11 favourite dishes that I make from the leftover chicken stock or meat. This gives me lots of choice as to what I can have later in the week. no waste or boredom!

My current dishes:

  • Chicken Noodle Soup
  • Chicken Salad with Ferment Veggies and Avocado
  • Pho Style Bowls
  • Chicken Pasta Bake
  • Homemade Chicken Nuggets
  • Chicken Rissoles
  • Chicken and Veggie Sausage Rolls
  • Chicken sandwiches
  • Chicken toasty
  • Chicken Stir fry
  • Chicken Risotto

Recipes for my versions of the about are coming soon, but I’m sure you will have your own versions of may of the above.

In the meantime enjoy a healthy roast chook and quick stock.

My Steamed ‘Roast’ Chicken and Stock

Number of servings: 4 or use as the cooked meat in other dishes

Ingredients – Chicken

1.5 kg whole chicken

2 tsp garlic infused olive oil

1 tsp salt

½ tsp black pepper

1 carrot, cut lengthwise

1 onion, peeled and quartered

tops of several stalks of celery

1.8 litre of water

Method – Chicken

Place chicken in Varoma bowl, rub all over with oil and season with salt and pepper.

Add carrot, onion and celery leaves in and around chicken.

Place water in TM bowl and set Varoma in place. Steam chicken for 60 minutes / Varoma / speed 2.  Using a food thermometer check if chicken is cooked (74°C or when juices run clear). If not cooked, check water level, top up if required and cook for extra time (10-15 mins).  Keep cooking water for stock.

Allow chicken to cool, then shred meat keeping all the bones and carcass to make stock.

 Tip for Crispy roast chicken

About 10 minutes before chicken is finished, heat oven grill and a roasting pan. When chicken is cooked, pat it down with paper towel and place on hot baking tray and grill until golden – 10-15 minutes.

Ingredients – Stock

Cooking water from steamed chicken (above) topped up to be 1.5 litre.

1 tbsp vinegar

Bones and carcass of cooked chicken (above)

salt and pepper to taste

bay leaf

Method – Stock

Add cooking water and vinegar to TM bowl and top up to 1.5 litre.

Place chicken bones and carcass into steamer basket and insert into bowl.

Season with salt, pepper, bay leaf and then cook for 30 minutes / 90°C / speed 2.

Remove steamer basket with bones and discard.

Pour stock into storage container and chill in fridge.

When it is chilled, the fat will rise to the top and can be removed by placing paper towel onto it.

Stock can then be frozen or kept in the fridge for a few days.

Progressive Ingredient Chicken A steamed chook can provide up to four meals for one person plus 1.5 l of home made stock.

The meat from this recipe is used in the other dishes in this collection.

 

 

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We are not alone…. small households are the majority!

I'm a just4Me cook non mp4 image-2
Do you feel like you are the only person who cooks for themselves?
I did…
…as most of my friends are couples or families it felt as if I was the only one who cook just for Me.
That was until I saw the census data a few years ago and discovered that a significant number of Australian households were ‘lone person’ household.
In the 2016 that figure is now 24.4%. That nearly 1 in 4 household are like me, cooking and baking for themselves. I’m not alone.
In 2016 the average household size is 2.6 person decreased from 2.8. The average household size is getting smaller with one or two persons household making up the majority of households.
So why is it that food is alway in family size pack, and recipes are for 4 or 6 servers!
I’m tired of food always being about others and the many… why can’t it be about what I like, need and want?
Why can’t the focus be on ME size.
I don’t see this as selfish and uncaring. I see it as showing love and valuing ME.
After all if I don’t look after ME who will? But is still doesn’t seem to be a topic to talk about .. I cook for just me. conversations are about cooking for family and sharing with others. which for me is fine every so often but not on most week night!
I’ve decided to stop hiding as a household of one and shout from the rooftops that it’s ok to be a ‘lone person’ household and that my needs are important and I am looking after them.
That’s why I’ve created my recipes and videos in the just4Me Bake Club.  Why I’m working on more recipes for cookingjust4Me and convinced  Thermomix they need the cooking for you and me book.
I’m a just4ME baker and cook  ’cause the ME is worth it!
How do you feel about just4Me household management?
What are your strategies and tips for dealing with the world of supersize?
I’d love to hear your views.
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Baking just4Me! My new Bake Club has been launched!

Torta Caprses cake. on trayLove a little bit of cake with your cuppa?

But you don’t bake as there is just you and most recipes make super sized cakes?

I know the feeling.

I like a little taste of cake with my cuppa but don’t bake as I’m a household of one.

After completing the highly successful  ‘Cooking for you and me’ cookbook for Thermomix, which is mainly weeknight dinners, I turned my attention to cakes.

I realised that I had few baking skills even was a bit intimidated by he thought of baking. I was great at cooking but not baking. My mum wasn’t a baker so I never learnt the skill when I was young.

So with a desire for cake, a thirst for baking knowledge and a willingness to learn new skills, I set off on a journey to find the perfect cake to go with a cuppa and bake it in a size just4me.

Three years on I’m quite a good baker, I’ve learnt lots a skills and tricks plus I have developed dozens of beautiful cake recipes sized just4Me.

I’d like to share what I have learnt and created, as I’ve discovered there are a lot of other people who would like just4Me sized recipes.

That’s what I’ve created the just4Me Bake Club. An online club where I share recipes and knowledge. My recipes are for both Thermomix and non-Thermomix methods of cake making.

Like to know more? Visit www.just4MeBakeClub.com

Like to try one of my recipes for free? Click here.

I’m excited about my Bake Club and would love you to join. Click here for a $1 two week trial.

Thanks for stopping by my blog. Watch out as I’ll be upgrade the site very soon. With lots more to come.

Happy cooking and baking just4You!

Caroline

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It’s here! A Thermomix recipe book for those who cook for one and two.

IMG_1942Update: This little book was republished in 2014 by Thermomix as a cookbook and chip for the TM5, the first cookbook and chip for Australia. It has gone on to be one of the best selling cookbooks for Thermomix. Plus it has more recipes!

To purchase the book visit Thermomix  here.

This great recipe booklet contains 53 wonderful recipes for those who cook for one and two, all designed for your Thermomix. It includes breakfast ideas, quick lunches for home or to pack to take on the go, dinners and beautiful desserts.

How do I know they are wonderful, when the book is not yet available I hear you ask. I know as I spent much of the last 12 months creating and testing the recipes.

Check out your chance to win a Cooking for One and Two prize pack visit Thermomix in Australia’s Facebook page. Hurry the competition closes on February 4.

I’ll be posting more about the recipe book next week.

In the meantime good luck in the competition.

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Cooking class recipes from November 26 Class

It was great to meet everyone last night at the second Cookingjust4Me + You class. Again a full house.

Thank you to all those who came and  for your wonderful feedback. The buzz on the night was folks were keen to try my recipes for themselves. Number one was the Steamed Chicken with the green sauce and closely followed by the Spring Slaw.

The recipes are available here:Early Spring class recipes V6

I’ll be posting the stories behind the spring recipe collection over the coming weeks, with more pictures.

In the mean time I’d love to hear what  your favourite recipe in the collection is!

Happy cooking!

Caroline

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November 26 Cooking Class now fully booked

My Cookingjust4Me + You class on 26 November is now fully booked.

Caroline presenting at the October Cookingjust4Me+you class

Caroline presenting at the October Cookingjust4Me+you class

Thanks to everyone who has booked for the 26th. We have a very full house for next week’s class at Prospect.

The reaction has been so positive to the classes that I’m now organising a series of classes for 2014. As soon as I have a venue sorted I’ll be posting more details, so what the blog.

Recipes that will be cooked on the night are available here: Early Spring class recipes V6

Happy cooking!

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Update on Early Spring recipes

Just as I was thinking I had it all under control after the busyness of running my first cooking class and posting the recipes collection I remembered a little tweet I wanted to make to one of the recipes.

So I’m made the tweet to Savoury crumble topping recipes reducing  the 5 g dried porcini mushrooms to a few pieces of porcini mushrooms. I’ve change the document, which can be downloaded from here.

Early Spring class recipes V6 (it’s a large PDF file 17.8MB )

I’ve also put this new file on the earlier post.

Over to you for feedback now.

Caroline

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