The contradictions of modern life
The model housewife inside me has bought a whole free range chicken to get better value for money. Too bad the clueless City girl had no idea about how to cut it. Thank you, Youtube!
A little update:
I quite proudly got three meals and a jar of stock out of this chicken. I even managed to make use of the meat left on the carcass by following this easy recipe for chicken and spinach meatballs. I decided to share the knowledge and translate it, because it’s absolutely delicious! These ingredients make enough meatballs for four people. The notes in bold italic are mine.
- 1 boiled breast chicken [or whatever part you have left will do]
- about half a cup of boiled spinach
- 3 or 4 slices of roast ham [or pancetta, or bacon, or prosciutto.. I put diced pancetta into the blender together with the chicken]
- zest from 1 lemon [I also added about half tsp ground ginger]
- 4 tbsp grated parmesan
- breadcrumb from one bun [or a couple slices of bread]
- 1 egg
- 2 tbsp breadcrumbs
- 2 tbsp plain flour
- Extra virgin olive oil
Cut your chicken into pieces and work it with your fingers until it’s reduced to small bits. Do the same with the roast ham and the spinach. Put these ingredients in a bowl, add the egg, the parmesan and the crumb from the bun and mix with your hands until the mixture is homogeneous. Add salt, pepper and the lemon zest. Mix again quickly and shape the meatballs in the size you prefer. In a plate mix flour and breadcrumbs and roll the meatballs in it. Place into a greased tray, cover with a drizzle of oil and bake for about 20′ at 220˚C. Serve at room temperature.