Stuffed chicken in a lemon cream sauce.

Serves 3

X3 chicken breasts (you could also use thighs)

X3 sausages – skin removed

X6 rashers of streaky bacon

Small onion – diced

30g Parmesan – grated

Handful of chopped fresh parsley

Pinch of dried thyme

One large lemon

Salt & Pepper

Cup of stock

Cup of double cream

Butter

Firstly prepare the chicken by creating a small pocket for the stuffing.

Combine the sausage meat, thyme, parsley, grated lemon rind, parmesan, salt and pepper.

Roll into three small balls and place inside the chicken

Now wrap the chicken keeping the stuffing inside, wrap tightly with two ratchets of bacon and place in a hot oven for 30 minutes.

Whilst the chicken is cooking melt some butter in a pan and soften the onion. Once soft, add the stock and juice from the lemon and let bubble away for approx 5 minutes.

When chicken is ready remove from the oven.

Pour cream, more parsley and some seasoning into the sauce and serve (we had steamed broccoli, chard and courgettes).

Chicken, cheese and asparagus all wrapped in bacon

This was delicious and easy to do. I made the chicken ahead of going into work and left in the fridge until I needed to cook it.

Chicken breasts x3

One red onion – diced

Two sticks of celery – diced

Olive oil

Asparagus I used 2 to 3 per chicken breast

10 rashers of streaky bacon – 4 rashers diced (set aside the other 6)

Chicken stock – 250ml

Small tub of creme fraiche or cream

Salt & Pepper

Cheese of your choice (a lovely soft melty cheese works really well – I used taleggio) cut three chunks – good size to fit your chicken.

Parmesan grated

Firstly dice your celery, onion and 4 rashers of bacon and place (with a glug of olive oil) in a pan until soft and bacon is slightly browned – took approx 30 minutes on medium heat.

whilst that’s cooking down prepare your chicken.

Butterfly the chicken breast out (make a small pocket) so that you can fill with cheese and top with asparagus. Then grate some Parmesan and Season chicken.

Take the remaining bacon – 2 rashers per chicken breast. Place the chicken on the bacon. Now carefully roll up as tightly as you can and secure with a skewer/cocktail sticks. Rub a little olive oil over the chicken and bacon package.

I then placed the chicken (and the cooked down bacon/celery/onion mix) in the fridge for a couple of hours until I returned from work. You don’t need to do this although I would place chicken in the fridge for an hour to ensure the cheese is nice and solid for when you cook it later.

When you’re ready to cook the chicken (this takes approx 40 minutes) place the vegetables and chicken in a pan and cook chicken until brown – turning over ensuring a nice colour all round the chicken – takes approx 10 minutes to brown the chicken.

Once browned, add stock to the mix and cover the pan, cook for a further 20-30 minutes. Once chicken is cooked stir in the creme fraiche and serve.

I served it with roasted broccoli and courgette.

Beer can chicken

This is so easy I almost feel I shouldn’t post, but tastes so good I feel I should !!!

You need

Chicken

Beer can – half full

Butter or olive oil

Your selection of herbs and spices

Take your chicken and slather it with either butter or olive oil and then completely cover with your choice of herbs, spices and salt and pepper.

Then take your can of half full beer and stand your chicken over the can (bottom end not neck) so it is covers at least half the can.

Now apparently you can purchase a “gadget” for the chicken to sit on but I didn’t have one so I placed my chicken in a deep sided pan and it worked great as the chicken sits snuggly on the can anyway and balanced really well through cooking time.

Place in the oven and roast for an hour and a half (depending on size of chicken). I only basted it once half way through.

At the halfway point, I added some radishes and roasted them – delicious 😜

Escalope with a Lemon cream sauce

You will need (this fed three)

Meat of your choice (We had turkey)

200ml of chicken stock

Half a pot of double cream

Lemon zest from one lemon

Juice from one lemon

Salt

Pepper

Butter

Rosemary sprigs

This can be made with any thin cut of meat. Take your chosen meat (here I used turkey, and bash it between two sheets of silver foil until it is nice and thin.

Now add some butter and rosemary to a pan and melt the butter

Now add the meat to the pan and season, then cook until brown on each side

Once browned on both sides remove the meat from the pan and add the stock, lemon zest and juice and cook until reduced by half. Add the cream to the pan and stir. Now place the meat back in the pan with the reduced sauce.

Cook for a further 5/10 minutes turning the meat over in the sauce and serve. We had it with creamed spinach.

Chicken Ramen

My take on a chicken ramen. I used our Sunday roast carcass to make some bone broth and used that as my base (recipe for bone broth is on here).

Serves x3

*You will need 2 hard boiled eggs (shell removed) per person (I used 6)

1 litre Chicken stock (see previous recipes on here for stock recipe)

Leftover chicken from roast (or chicken thighs 1 to 2 per person – roasted and shredded).

1 tablespoon of miso paste

2 limes

500g of green vegetables. I used green beans, kale, broccoli.

3 large radishes finely sliced

3 spring onions finely sliced

1 small red chilli

1 pkt of zero carb noodles – or zoodles

*recipe for egg marinade

Clove of garlic crushed

Ginger – I used pre-crushed ginger 1 tablespoon

Star anise

200ml reduced carb Soy sauce

250ml Water

*Take all the above ingredients and bring to the boil. Now leave to cool; once cooled take the cooled shelled eggs (keep them whole – do not half) and place in an air tight container with the cooled soy mix. Make sure eggs are covered with liquid, and then seal with lid. Set aside in fridge for several hours. When ready to serve your ramen, remove from liquid (discard liquid) and cut in half.

Now to the ramen. Put the chicken stock in a large saucepan and add the miso paste. Bring to the boil. Once boiling, turn down and add the vegetables, cooked chicken, noodles. Just cook the vegetables until al dente- not soggy.

In your serving bowls, arrange the halved eggs, divide the chicken, noodles, vegetables and stock into the bowls and top with the slices of radish, spring onions and chilli. Squeeze in the fresh lime and a splash of soy sauce – now you’re ready to go!!

Enjoy.

If the soy eggs sounds too faffy for you, just use hard boiled eggs and miss this bit out. The soy mix does make the eggs taste great but not essential.

Low Carb Parmesan Chicken Strips

If you love breaded chicken, then you will love these low carb chicken strips.

You will need (feeds 4)

2 beaten eggs

X4 chicken breasts cut into strips

4 slices of cooked crispy bacon

150g almond flour

150g grated Parmesan

Salt & pepper

Handful of fresh chopped herbs

Firstly, cut your chicken into strips and preheat your oven to around 200 degrees

then take your beaten eggs and put on a plate. Now take your bacon and put it in a blender and blitz for 10 seconds. Now add almond flour, Parmesan, herbs and blend for around 20 seconds – then tip this mix onto a plate.

Now dip your chicken strips firstly into the egg and then into the dry mix, coat both sides and set aside.

Take a baking tray and lightly oil. Now lay the strips in a line (not overlapping) onto the sheet. Take a little olive oil and gently sprinkle over the top of the chicken and place in a hot oven for around 20-30 minutes; halfway through, turn chicken over.

OR

You can also shallow fry them, I used avocado oil as it cooks well at high temperatures. You can shallow fry them in the hot oil for approx 15 minutes – again turning half way through making sure they don’t burn.

Remove from oven or pan (whichever cooking method you opted for) when brown and serve with whatever low carb dip you fancy (guacamole, hot sauce to name two).

Chicken stock

This again is so easy to do and perfect for a Monday after Sunday’s roast chicken.

All you need is your chicken carcass from the roast dinner, together with any skin and leftover scraps of meat. Place it in a pan large enough to cover with water. I then add one or two carrots snapped in half, one or two sticks of celery snapped in half, onion cut in half, bay leaf, teaspoon of peppercorns, pinch of salt (and any leftover herbs if you have them kicking about), then cover and bring to the boil.

Once it is boiling, turn it down and let it simmer slowly for a couple of hours – it will then reduce slightly and become a gorgeous rich colour.

Take off the heat, leave to cool. Once cooled, strain all the bones and vegetables and you will be left with a gorgeous stock. See, easy and no waste, everything used.