Ocado had a hell of a deal this week. 2 whole chickens for £7! (And yes - I have caved to the luxury of delivered groceries. It's wonderful. No more long walks home with aching arms, laden with milk, potatoes, beer and wine. Having the staples delivered allows me to shop selectively and locally for all surrounding ingredients). Anywho, moving on from the wonders of Ocado.
The first bird was roasted on Sunday and served with a roasted garlic and orange sauce, over mexican rice and garnished with cilantro. Once demolished, the left-over meat went towards delish tacos a la Chris on Tuesday, while the bones became gorgeous stock.
For the second chicken, I appealed to Chris' superior skills and had him joint the chicken. After doing a quick dry rub, I threw it on the grill. After a few bastings with chipotle BBQ sauce (amazingly good, seeing as we found it in England), we were ready to eat. With some chips from the local shop and sauteed kale, the dinn
er was a smash hit.And so tonight, our little chicken friends came to a final end. Half the chicken stock stored in the freezer, I started work on the Smoked Chicken Chowder. I found the recipe ages ago on Epicurious and have tweaked it: http://www.epicurious.com/recipes/food/views/Smoked-Chicken-Chowder-10854
In place of corn and potato, I subbed in sweet potato. I like the flavor better because I think it works with the chipotle and Chris isn't a huge fan of corn. I also upped the garlic and chili and cut the cream with milk. Finally, left over chicken instead of chicken breast. Just added a bit later. Finally, Chris whipped up a gorgeous guacamole.
