Not a recipe exactly, more a peek into how I think about food and how I get my money’s worth.
From one whole chicken, the breasts are going into Marry Me Chicken and the legs are skinned for tomorrow’s tandoori. The skin goes in the fridge until the oven is next on. I’ll roast it on a tray, save every drop of schmaltz and snack on the crispy bits. The wings, carcass and trimmings get roasted for stock (or frozen until I’m ready), and I deglaze the tin with a splash of water to keep all the flavour.
Nothing is wasted. Everything is so expensive right now, and a little planning goes a long way.