#1chookchallenge

“These recipes are all about making 1 chook go the distance! ”

Chicken SAMbo

1 cup shredded chicken meat, from a store bought bbq chook

1 small zucchini, grated

1 celery stick, thinly sliced

1/4 cup chopped parsley

1/4 cup chopped chives

zest and juice of 1/2 a lemon

1 tsp cracked pepper

2 tbs pine nuts

1 tsp olive oil

2tbs mayonnaise

2 rolls, halved

Pickles and sliced tomato to serve

Combine nuts, oil and a pinch of salt on a microwave-safe plate and microwave on high for 1 minute or until slightly golden. Combine chicken, zucchini, celery, parsley, chives, zest, juice, pepper, mayonnaise and toasted nuts in a bowl. Divide between rolls, top with pickles and tomato and serve.

Chicken Chilli Cold Noodles

serves 2

2 zucchini, spiralised or shredded using a julienne peeler

1 stick celery, thinly sliced leaves reserved

100g dried udon noodle

1 cup shredded store-bought bbq chicken

Store bought Fried crispy onions to serve

Chilli soy sauce

2tbs soy sauce

2tbs black vinegar, you sub with red wine vinegar or apple cider vinegar

1/4 tsp sesame oil (a dash)

1/4 tsp chilli flakes ( a pinch)

1tbs chilli jam or crispy chilli condiment

2tsp siracha

2tsp sesame seeds, toasted (if you can be bothered)

For the dressing combine all ingredients in a small bowl.

Boil noodles as per packet instructions. Add zucchini and any celery leaves then strain and refresh under cold water. Divide between bowls and add chicken and celery. Spoon over dressing and scatter with crispy onions.

Skin and bones Soup.

Skin and bones of 1 store bought bbq chicken

vegetable offcuts, like carrot, celery, onion, zucchini, anything goes! (can even use onion skins)

1 tsp black peppercorns

1 tsp turmeric

1 tsp curry powder

1/3 cup (80ml) olive oil

1 onion, chopped into 1cm pieces

1 fennel, chopped into 1cm pieces

2 pieces celery , thinly sliced

1 carrot, chopped into 1cm pieces

6 garlic cloves, thinly sliced

shredded zest and juice of 1 lemon

1 sprig rosemary, leaves picked

1x400g can white beans, drained and rinsed

1 bunch dill, chopped

50g frozen kale or spinach

Crusty bread to serve.

Place bones, vegetable offcuts, peppercorns, turmeric, curry powder and at least 3-4 litres of water in a stockpot and bring to the boil. Reduce to a simmer and cook for 1 hour or until it tastes super chickeny. (funny that)

Meanwhile, heat oil in another heavy-based saucepan over medium heat. Add onion, fennel, celery, carrot, garlic, lemon zest, rosemary, and the chicken skin. Cover and cook, stirring frequently, for 20-25 minutes or until vegetables have softened and are catching on the bottom of the pan. Add beans and cook, scraping the bottom of the pan with a wooden spoon, for a further 5 minutes or until softened slightly. Season well with salt and pepper. Ladle hot stock through a fine sieve until you have your desired soup/stew consistency. (remaining stock can be frozen for another soup)

Stir through frozen kale/spinach, lemon juice, and dill. Divide into bowls and serve with crusty bread.

Chicken Pie

serves 4-6

1/3 cup (80g) ghee melted, (found in the Indian section of the supermarket, sub with butter) 

1 onion, finely chopped

1x 28g stockpot (jelly thing) alternatively add 1/2 cup of chicken stock to the onions after their softened, reduce by half before continuing with the recipe.

180g sour cream

1 tbs Worcestershire sauce 

2 tsp multigrain mustard 

Pinch of nutmeg 

3 cups store-bought bbq chicken meat

1 head broccoli, grated

200g mushrooms, thinly sliced 

2 tbs plain flour 

12 sheets filo

Rosemary to sprinkle 

Preheat oven to 200C.

Heat 2 tsp of ghee in a roughly 22cm heavy-based frypan over medium heat. Add the onion and cook for 3-4 minutes or until softened. Add stock, sour cream, Worcestershire sauce, mustard, and nutmeg and stir until combined. Remove from heat.

Toss chicken, broccoli, mushrooms and flour in a large bowl. Add cream mixture and mix to coat. season with salt and pepper. Wipe pan and reserve.

Roughly brush 6 filo sheets with 1 tbs ghee and layer on top of each other. Layover pan (alternatively you can use a 22cm pie dish or cake pan) so it roughly covers the base and sides of the pan with some overhang. Add chicken mixture and press down, bring the filo overhang up and over the filling. Roughly brush the remaining 6 filo sheets with remaining ghee and layer on top of each other. Scrunch and rip to use to cover the top of the pie, tucking filo into the sides of the pan to enclose the filling. Drizzle with any remaining ghee, scatter with rosemary and s&pLease. Transfer to the oven and bake for 25-30 minutes or until golden and cooked through. Cut and serve warm!