A roast chicken and a pot of stock

A little chicken roasts in an hour so it still fits the after-work brief – and once it’s in the oven you can go and do something else while it cooks away. I think it’s better value than a pack of portions as you’ll get at least two meals off it and can make stock.

Free range or not is up to you; I think you can taste the difference. They’re a lot more chickeny somehow.

Smear butter over the top then salt, pepper and a pinch of mixed herbs. Pop half an onion and half a lemon up its bottom – it won’t mind by now. Cooking time depends on the bird and your oven, but check that the juices run clear when you stick a knife into the thickest part.

I’m going to use one half for a risotto then the rest of the meat will go in a salad tomorrow.

The carcass goes into a big pot with a few veggies – onion, garlic, a carrot, bit of pepper, mushroom or two – and a bay leaf, the lemon from the chicken and salt and peppercorns. Cover with water and simmer for 30-45 mins. Drain the stock and keep in the fridge or freezer to use for soups, casseroles, gravy or risotto. Whatever needs stock, obviously!