We'd all be healthier if we ate less meat - and so would the planet. Here's how to make your roast chicken last a whole week, says chef Rachel de Thample.
Care about the impact of your food on the environment? Eating less, but better quality, meat is a good place to start, as alow or no-meat diet can helpprotect rainforests and tackle climate change. Find out more easy ways to help stop climate change.
If you do eat meat, opt for quality rather than quantity –ideally organic and local food which tends to be better for us and the planet.
But how can you get the most out of a chicken? To make every bird go further, here are some easy, budget-friendly mealideas from Rachel de Thample, author ofLess Meat, More Veg.
Rachelshows us how a roast can last a whole week. Don't forget, you can freeze the meat if you don't want to get too bored of your bird.
Meal 1: Roast chicken
Start the week with an indulgent roast, and serve with lots of seasonal veggie sides. Carve from thebreast. See Rachel's recipe forEffortless Roast Chicken.
Meal 2: Salad
Use the meat from onelegto make a Chicken salad. This crunchy salad is a great option to make your chicken go further.
Meal 3: Chicken soup
Shred the meat from the otherlegin a warmingItalian Chicken Soup.
Meal 4: Chicken and rice pie
You can get a surprising amount of meat from thewings and carcass. Check the along the backbone and collar. Shredded chicken meat is amazing in pies - adapt a traditional Greek chicken and rice pie recipe to make the most of every last morsel. You can also use this meat in another salad or soup.
Meal 5: Stock
Use thebones and skinas the base for a stock. All you need are some basic vegetables like onions, carrots and celery and a few peppercorns to make a good stock. This will form the base for your soup. Make the stock the day of your roast dinner, or you can refrigerate the bones for up to 2 days before making. Get inspired with this Jamie Oliver stock recipe.
Meal 6: Pasta
Thegiblet packcontains theliver, which is the silky, smooth burgundy bit. It makes the most delicious pate. Other giblet bits include theneck, heart, kidneys and sometimes the gizzard. Don’t be squeamish, these bits are loaded with essential nutrients (ones we need more of). See Rachel's recipe forTagliatelle with Creamy White Wine, Giblet and Mushroom sauce.
Read more inRachel de Thample's 'Less Meat, More Veg. The eco-friendly way to eat, with 150 inspiring recipes'.
