I really enjoyed last month's inaugural Left.Over.Roger challenge hosted by Carla at Can Be Bribed With Food. I do like a blogging event where I don't have to make an extra effort, just cook as I usually do and remember to take a picture.
This month, we had a leftover chicken breast and wing from a roast chicken.
|Leftover roast chicken - I'd pretty much picked the brown crispy bits off it already. Cook's perk.|
We also had a large bowlful of a light chicken stock, made from the carcass and jellied juices of the roast chicken and a few odds & ends of carrot, celery and onion. Stock made this way is never going to be the absolutely most flavourful liquid, but it gives depth and body to dishes in a way that plain water or a stock cube doesn't.
|Light chicken broth|
The night after the roast chicken, the leftover breast meat and about half the broth cuddled up to a handful of mushrooms, a couple of leeks and some arborio rice in a risotto. To give that nice mantecato finish, I stirred a big knob of butter and bigger handful of grated parmesan in at the end.
|Chicken, mushroom and leek risotto|
Then the night after the risotto, the rest of the broth joined some chickpeas, chorizo, yellow peppers, spring greens and a can of crushed tomatoes to make a sort of broth-y, stew-y, minestrone-y thing with Spanish flavours. There was a tiny amount of risotto left, so I chucked that in at the end to provide a bit of thickening for the broth, then squeezed some lemon juice over to brighten the flavours. It's hard to go wrong when chorizo is in the equation - this was definitely the most successful dish of our chicken run.
|Sort of Spanish-y minestrone sort of affair|