Preparation
- Melt the butter on a medium heat in a large frying pan. Cook the chopped onions until translucent (this will take about 10 minutes). Stir in the fresh parsley and the breadcrumbs. Toast the breadcrumbs in the pan with the butter for about 5 minutes. Remove from the heat.
- Preheat a fan oven to 170°C.
- Take a large baking dish and pour in the roast chicken, cooked vegetables and gravy. Stir together. Sprinkle the stuffing mixture on top.
- Bake in the oven for 25 minutes then serve.
"As soon as I mention batch cooking you might assume that I’m talking about spending a day chained to the kitchen to make our meals for the rest of the week but let me assure you that I’m not. My trick to batch cooking dinners in advance is not about welding myself to the hob, but more about making clever use of my time.
Getting 3 meals out of a roast chicken dinner is one of my favourite things to do. It’s made all the easier because to make those 3 meals all you need to do is double (or treble) up on your quantities of fresh vegetables when you’re preparing them for the table. If you’re not a fan of peeling or chopping, then use frozen vegetables instead.
Here are my 2 recipes (click here forChicken Noodle Soup)that I also get from a Sunday roast and that’s another 2 dinners during the week with no leftovers or food waste". Caitríona Redmond
Roast Chicken Pie
The beauty of the roast chicken pie is that you simply use up your roast dinner leftovers to make a second meal. It’s for this reason that I recommend you buy a medium or large chicken to roast for your dinner.
Vegetables of choice - leftover if available, or cooked fresh - I use all the vegetables from a roast chicken dinner so carrots, peas, turnip, potatoes, whatever is to hand.
Method