Published in edition 450, October/Nov 2026
One Roast Chicken for dinner - many meals! Start by removing any left over chicken from the chicken frame to use for lunches/salads. Then put the chicken frame in a saucepan with all or any of these; celery, onion, carrot, fresh herbs, and cover with water. Bring to the boil and then simmer for 15 minutes covered.
Strain and use this chicken stock as part of the following recipe:
Ingredients
Risotto:
1 1/2 cups Arborio risotto rice
4 cups chicken stock, low sodium (or vegetable)
1/2 onion, finely diced (brown, white, yellow)
1 garlic clove, finely minced (large!)
30g / 2 tbsp butter, unsalted, cut into 1.5cm pieces
1/2 tsp black pepper
Finishes:
1/3 cup parmesan cheese, finely grated (store bought pre grated is fine)
30g / 2 tbsp extra butter, unsalted, cut into 1.5cm pieces
Lemon Herb Flavour option
Mashed minted peas and shredded chicken are further options you can add
Lemon Herb Flavour option (excellent with fish & prawns too):
2 tsp lemon rind (1 lemon)
2 -3 tbsp lemon juice
1 tbsp parsley, finely chopped
2 tbsp chives, finely chopped
3 tbsp dill, finely chopped
Instructions
1. Preheat oven to 180°C/350°F (all oven types)
2. Heat stock: Heat up the chicken stock until just before boiling using whatever method suits - stove or microwave.
3. Pour everything into casserole dish: Pour the stock into a small casserole dish approximately 24cm wide. Then add all the remaining risotto ingredients — rice, butter, onion, garlic, pepper.
4. Bake 35 minutes: Cover with lid or foil, bake 35 minutes or until rice is just cooked - tender but not mushy. The risotto will still look liquidy - that's what you want to ensure risotto is creamy at the end!
5. Stir vigorously: Remove from oven, stir a few times to break up rice. Add finishing butter and parmesan, then stir vigorously until the watery liquid becomes creamy, and mostly evaporates/gets absorbed.
6. Goal – oozy and creamy: The risotto should be oozy and creamy, not thick, gluey or stodgy. If it gets too thick, add 1 tbsp of boiling water at a time to loosen it up, stirring well after each addition.
7. Taste for salt: Taste for seasoning and adjust (I find it's just right).
8. Serve asap! Serve while hot and creamy, topped with more parmesan if desired!
Lemon Herb flavouring option – Add lemon rind, juice and herbs, stir through gently just before serving.
This is a wonderful way to get extra meals from a whole chicken.
