For the rest<\/span><\/p>\n2 red onions, peeled and sliced
\n2 cloves garlic, peeled and sliced
\n4 birds eye chillies, sliced (seeds left in)
\na thumb of ginger peeled and thinly sliced
\na stick of lemongrass, thinly sliced
\n2 tablespoons soy sauce
\na big handful of beansprouts
\na packet of udon noodles
\na good handful roughly chopped coriander<\/p>\n
To make the stock, strip all the meat from the carcass and keep for the soup. With your hands, break up the bones into smaller bits. Put your roasting tray on a high heat and add the onion, celery and carrot. Stir for a couple of minutes, adding oil if necessary (the fat from the roasting should perform this task, however). Add the bones and continue to colour over a high heat for five minutes, stirring occasionally. Add a good splash of white wine and scrape up the juices. Transfer the contents to a saucepan, cover with water and add the peppercorns. Bring to a boil and simmer, with the lid off, for 2-3 hours. Pass through a fine sieve and set the stock aside.<\/p>\n
Heat a little oil over a low heat in a large saucepan. Add the onions and garlic and stir for a couple of minutes until softened. Add the chillies, ginger and lemon grass, increase the heat and stir for a further two minutes. Pour in the stock and bring to a simmer. Add the soy, beansprouts, noodles and your leftover chicken and simmer for 3 minutes or so. Add the chopped coriander and taste for seasoning. Serve in warm bowls.<\/p>\n","protected":false},"excerpt":{"rendered":"
Yes yes, I know – more bloody chicken (and ‘where’s a pudding recipe?’ I hear you scream), but come on, roast chicken is something we all encounter a couple of times a month, so it’s good to have some top notch leftover recipes up your sleeve. I am still down in Sussex at a friend’s […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[8],"tags":[150,551,725],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p1zdji-h","_links":{"self":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/17"}],"collection":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/comments?post=17"}],"version-history":[{"count":0,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/17\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/media?parent=17"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/categories?post=17"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/tags?post=17"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}