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Using up leftovers...
A Roast Chicken is very versatile-
From a Roast Chicken Dinner
the leftovers can become.......
(to name but a few)
Chicken Pasta Bake
Chicken & Mushroom Puff Pastry Pie
Chicken Curry
Chicken Pitta Pocket with Salad
Chicken Noddle Soup
Chicken Tortillas with cheese, tomato & lettuce
Chicken Quesadilla with spring onion & cheese
Keep Any leftovers from your Roast Chicken Dinner,
...the Meat, the veg & stuffing.
 try.... Fraser's CHICKEN PASTA BAKE: Cook the Penne Pasta until slightly underdone, remember you are going to finish it off in the oven as a bake. Make a white sauce, starting by making a roux with equal amounts of flour and butter. Heat the milk in another pan. Next add the heated milk to the roux, stirring to prevent lumps. Simmer the sauce. In a bowl add the leftover chicken that has been shredded. Add any leftover veg. Season with Salt & pepper. Throw in the almost cooked pasta (that has been allowed to cool). Grate some cheese over such as parmesan & edam. Put the mixture into an oven proof dish. Pour over the white sauce. Let it sit and soak up the sauce, topping it up. Put a layer of breadcrumbs over the top. You can add herbs and garlic if using plain Breadcrumbs or use any left over stuffing instead. Grate more cheese over the top. Put in the oven at 180 deg for 20 mins. Serve. Also Remember to use the carcass or bones from your Roast to make FLAVOURSOME STOCKS. It will enrich anything to which it is added.
2 Celery sticks cut in chunks
Place all the ingredients into a large stock pot.
Cover with the water and bring to a boil.
Strain the stock into a clean pan leave to cool
then remove the fat from the top and discard.
The stock is now ready to use or freeze.
Use in Gravy, Paella, Casseroles or Soups.
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