Parsnip, Apple & Thyme Soup
September 17, 2009

parsnipsoup

The slightest hint of winter in the air is enough for me to break out the warm recipes. In this case, I was already cooking a chicken pot roast for Mr. Darcy (see previous entry) and it actually prompted me to knock up my own soup. I had parsnips and apples that needed eating, plus thyme and shallots from the roast. I slow cooked everything on the hob during the last 35 mins of the chicken and had time to spare for making a brownie mixture (see next, it’s dead easy!).
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Chicken Pot Roast
September 17, 2009

chickenpotroast

After cooking any number of roasts, I wanted to try a different method of cooking a whole chicken. Pot roast looked ideal because the bird is immersed in juices, and – for those running a busy household – has the added benefit of yielding some delicious stock suitable for freezing into cubes for future use in gravy and soup.

As this is a hob-to-oven recipe, you can either use one casserole dish that can take direct heat or fry everything off in a large pan and then transfer to a casserole for the oven. If you’re unsure if your casserole can sit directly on flame, then do the frying pan option to avoid picking bits of shrapnel out of your arms. This method won’t retain as much of the flavoury bits that form in one pot, but most people wouldn’t notice the difference.

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