RECIPE: Leftovers

I’d anticipated that there would be a lot more leftovers from yesterday’s roast than there actually were.  I’d planned to make a chicken and vegetable broth with dumplings, but we’d stripped every last scrap of meat from the 2kg bird over the course of lunch and dinner so I started again from scratch with a new chicken.

Unbelievably easy to make and also incredibly healthy, this broth was enough for two LARGE portions for dinner and to reheat for lunch for the next couple of days.  

I just used the veg I had but it would lend itself to loads of other root and green vegetables as well.


1.6kg whole chicken

4 carrots peeled & sliced

1 celery heart sliced (leaves reserved)

1 swede peeled and diced

12 charlotte (or new) potatoes peeled

1 leek, shredded

A few sprigs of thyme

Chopped flat leaf parsley to garnish

  • Wash your chicken in cold water and pat dry with kitchen paper. Place the chicken, carrots, celery, swede, potatoes and thyme into a large, deep pan and pour in 3 litres of water or enough to cover the chicken. 
  • Simmer on a medium heat for 1½ hours or until the chicken is cooked through. 
  • Remove the chicken from the pan and strain the liquid. Save the veg for later. Put the liquid back on a high heat and allow to reduce for 15 minutes until there’s around 2 litres left. 
  • Meanwhile, tear the cooked chicken into long strips. Once the liquid has reduced, put the vegetables back in the pan with the leeks and chicken. Simmer for a further 5 minutes, then remove the sprigs of thyme. 
  • Serve in warm bowls sprinkled with chopped parsley and the celery leaves.

There was also enough roast potatoes left over to make a soup…

Roast Potato soup with crispy bacon


12 Large roast potatoes cut into cubes

2 onions chopped

1 pint of milk

1 pint of chicken stock

4 rashers of bacon or a tub of lardons/pancetta

  • Put the potatoes, onion, milk and stock in a pan and bring to the boil
  • Simmer for about 20 mins
  • Cool slightly and liquidise until very smooth
  • Reheat gently, meanwhile fry the bacon until crispy, season the soup and then scatter with the bacon.


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