Cooking Methods
Oven roast: Cook at 200°C for 20mins per 450g plus 20mins. Ready when juices run clear from the thickest part of the thigh.
Spatchcock: Place chicken breast-side down, cut out the backbone with poultry shears, flip over, and press down on the breastbone to flatten. Pat skin dry before seasoning for extra crispiness. Cook on wire rack at 220°C for 45-55mins.
For the next meal
Refrigerate for 3-4 days or freeze for 2-6 months.
Leftover Chicken Soup
Use leftover roast bones (save chunks of meat for another meal). Cook with condiments for 1 hour. Add leftover potatoes and vegtables. Substitute potatotes for pasta/noodles
Chicken Biryani
Toss meat with condiments and curry powder in a pot. Add rice, tomatoes, peas and stock (or transfer everthing into a rice cooker). Serve with lentil curry/soup and chutney.
Note: These recipe ideas are shared as guidance only. Cooking times and methods can vary. Please adjust to your taste/preferece and ensure meat is cooked safely.
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