Like I said, last Saturday I roasted a biiiig chicken for Passover, and I anticipated a bunch of other dishes made with meat from that bird.
This has indeed come to pass. We’ve had chicken sandwiches twice. The first time we both had our sandwiches on brioche rolls I bought at Whole Foods, you can see them in a little stack at the upper right of the cutting board. The second time I had mine on Brownberry whole wheat that I bought at the co-op, craving some other kinda bread than sourdough (there are bound to be peanut butter & jelly sandwiches for me from that loaf too), and Mark had his on the sourdough discard challah I made on Tuesday. I started off shaping it into a round braid, but I couldn’t get the strands stuck together enough, and ended up mooshing it into a round loaf. I tried it for toast on Thursday.
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We had chicken curry one night, with rice and sourdough discard Naan, must’ve been Tuesday. No pics of the curry, but I made it a la Ruth Reichl’s recipe for Channing Way curry from her book Comfort Me With Apples, that I’ve been making since John & Al lived with me to eat it – the book came out in 2001, so a long time. It’s originally a shrimp curry recipe, but I’ve always made it with chicken. She describes it as classic American curry, easy to make, feeds a crowd.
sourdough discard Naan
Last night we had chicken tater tot hotdish, like chicken pot pie with tots instead of crust.
The hotdish used the last of the meat I pulled off the bones before making the chicken stock. Next we’ll have chicken noodle soup, and there’s enough meat for that pulled off the bones after they simmered in the stock. And there will still be about a quart of stock to go in the freezer, after I make the soup.
That sure was a big chicken.