Wednesday, March 31, 2010

Pumpkin Kibbeh - كبة يقطين


Pumpkin Kibbeh is one of my favorite recipes. It's very popular during lent. I personally like it all year long or even for Thanksgiving. This recipe can be made into Kibbeh balls and fried too. This time I decided to bake it in the oven. This vegetarian recipe is healthy and full of nutrients.

Makes about 5 servings (in a 9x9 inch baking pan):

For the kibbeh:
2 cups of cooked pumpkin ( I used the ready spiced canned pumpkin)
2 cups of fine bulgur wheat
1 cups of wheat flour
1 egg
Salt & pepper to taste
1 teaspoon of allspice

For the filling:
2 cups of cooked spinach
2 cups of cooked chickpeas
1 chopped onion
1/2 cup of pine nuts or chopped almonds
Some olive oil (about 2-3 tablespoons)

1 tablespoon of vegetable oil to rub the bottom of the pan (even if it's non-stick)

- Mix all the ingredients of the kibbeh and refrigerate for half an hour. Meanwhile, prepare the filling. In a skillet, add olive oil and onions and nuts let all cook for a couple of minutes or until the nuts start to brown a bit, then add the cooked spinach, then chickpeas, spices, salt & pepper. Cook until the ingredients combine together for like another couple of minutes.
- Get the kibbeh mix and divide in 2 parts and spread the first part in the baking pan, add the filling then add the second layer, making sure that the same thickness is applied, same as any kind of pie made.

Bake in a 400F oven until it's fully cooked and golden browned on top, which is from 30-40 minutes depending on the oven.

Serve with any green salad of your choice.

YUMMY - August 2009


HAPPY APRIL FOOLS to all foolish creatures :)

As we enter the month of April which is my favorite month of the year, my heart can't help but beats faster and faster. I wouldn't deny the reason and it's simply because it's my birthday month. Excitement ascends as the day gets near. But before I forget lemme share you guys an overdue post. I was featured in my favorite local food magazine in Manila which is YUMMY. Most likely it's about my cooking class stint in Sydney back in 2007. Thank you Ms. Mabekl Pilar David for the online interview. Would love the staff of this magazine to visit me one of these days here in Ho Chi Minh so I can share them the life The Artist Chef is living at the moment.


(Click to enlarge and read the article)

Can't wait 'til the egg hunting begins and the rabbit chasing thing. Looking forward cooking an Easter dinner feast to my Saigon friends and to my folk who is currently having his vacation here at my house.

Thanks for all the blessings our dear LORD!

hugs,
joanie xxx

double c




and this is for you,





u know, u gonna feel so bad when u can't make someone u love feel better when they're in a stressful situation.

still, u let him/her do whatever he/she wants to as long as they're happy, even they're doing the bad thing(s).

u might did ur mistake and, u've got ur weakness(es) as well, and so, u try to accept them the way they are.

but still it hurts so bad, when u did try ur very best to calm them down, but, to know u're failed to do so.

still, u're hoping he/she is gonna be all right, stay strong, and praying that god will guide them.

even when u're crying. still. u're hoping there's a hope on their face.

so that, at the end of d day, they gonna smile.

and that smile, gonna b ur smile as well.

cuz. deep inside ur heart. u know.

u're happy. if they're happy.





ily imy iny :)
always do.





Tuesday, March 30, 2010

Sup Daging Oci

Weitz.... kalo baca judulnya jangan dibayangin daging Ochi yang dimasak yak ! karena yang dipakai kan daging sapi...
Dalam rangka kebaktian seorang Ibu pada anaknya (ceritanya sih sebenernya lagi pengen masak doank) maka terciptalah sup ala mamaoci ini. tapi edisi masak amatiran loh yaa.
Korek2 isi kolkas, ada daging, sosis, bakso, jagung, wortel dan buncis. mau tau resepnya ? catet nih yaaa...

bumbu:
4 butir bawang putih digeprek
daun bawang diirisin
kemiri + garam diuleg
ketiga bumbu diatas ditumis dengan sedikit minyak sayur + sedikit mentega (mengurangi kolesterol sodara-sodaraaa)

cara masak:
Didihkan air+kaldu daging, cemplungkan bakso dan daging terlebih dahulu (soalnya baksoku beku). kemudian wortel dan sosis, lalu lanjut jagung dan buncis. masukkan bumbu yang sudah ditumis, tambahkan lada bubuk dan sedikit gula (gula berfungsi sebagai penyedap pengganti micin/MSG).
Rasakan kuahnya, kalau sudah sedep ya dimatikan kompornya. dan ini diaaa hasilnya ;) kali ini edisi flowers everywhere ! wortel dibentuk bunga, bakso dibelah jadi kaya bunga, mangkok bunga, alas bunga, dan hatiku berbunga-bunga kala mata anakku berbunga-bunga melihat sup wortel bunga :p

Nugget Tahu

Gak terasa, udah PR ke-6, resep nugget tahu ini
di pilih sama Felicia.
Ternyata enak juga, tahu dibuat nugget..

Resepnya gue catetin ya :
Bahan nya : 100 gr tahu putih
1/4 sdt garam
1/8 sdt merica bubuk
1/16 sdt pala bubuk
1 butir telur
2 sdm daging sapi giling
50 gr daun dan batang muda bayam (rebus, dan cincang)
25 gr keju cheddar, serut
minyak goreng secukupnya (gue pake mentega)

Pelapis : 3 sdm tepung protein rendah
1 butir telur, kocok rata
75 gr tepung panir

Cara buatnya :
1. Bungkus tahu dengan serbet bersih, remas2 sambil diperas hingga tahu lumat dan tiris.
Campur rata dengan garam, merica, pala bubuk, telur, daging, daun dan batang muda bayam,
serta keju.
2. Ratakan adonan tahu dalam loyang 20x20x4 cm yang diolesi mentega. Kukus hingga masak
(20 menit), sisihkan hingga dingin.
3. Potong nugget sesuai selera, gulingkan ke tepung terigu, lalu celupkan ke telur kocok.
Selanjutnya, gulingkan ke tepung panir hingga rata.
4. Goreng terendam minyak ke atas api sedang hingga kering dan kecoklatan. Angkat dan
tiriskan, sajikan hangat.

Gue nyobain pas selesai di kukus, enak.. ternyata Ashton juga mau makan pas pagi-pagi gue goreng, jadi menu makan pagi Ashton..

Spring has sprung...

Today I finally got my flower beds cleaned out and some pansies planted! The weather was beautiful, in the 60's and sunny! So I took advantage of the nice weather to get some things down outside! I got a few different colors of pansies: purple, white, lavender, yellow, and yellow/purple mix.




I also had to buy some fences to keep Cody from digging at the side beds. Hopefully these will help keep my poor little pansies alive instead of being trampled or dug up! :)

Farmer's Market

Today I visited our local farmer's market for the first time this season! They just opened up this past weekend; all kinds of yummy things already. Here is what I bought.



The lemon's were 2 for $1, I forget how much the tomato was, and the orange cranberry bread was $3.25. My total ended up being $6.25. When I got home I made a yummy peanut butter and tomato sandwich!




Yum!! :)

A New Art Project: Picturing My Food

I only started taking pictures of my food last May when I realized that I wanted to include photographs on the blog. Never in the course of cooking these dishes over and over again had I ever thought about taking their pictures. So here I was having to cook all these old favorites again—in order to take their pictures. We ate the dishes, of course, with so many fond memories. But still it felt like the photographing was just one more thing I had to do in addition to figuring out the technology, conceiving, writing, editing, posting, and the rest. In the process, I learned something about photographing food (the first thing is to remember to do it) and I gathered quite a few pictures on my iPhoto.

But there’s more to it than that. Last fall I bought Paula Wolfert’s new cookbook Mediterranean Clay Pot Cooking which I wrote about in a blog on November 18, 2009. I mentioned the problem with the lack of photographs and how I had solved it by taking photos of my clay pots and the dishes I made in them and pasting them into the cookbook. The cookbook took on a whole new character. It was really mine—with useful information and snapshots.

The next steps happened so slowly that I can hardly remember the exact moment I noticed. First I started taking pictures of the dishes I made from cookbooks without photos. From there I proceeded to take photos of my food regardless of whether there was a photo or not. Next I took a picture of everything that went on the table. Finally I went back to all the photos I’d taken for the blog and glued them into the original recipes from which they were adapted. All of this involved lots of pasting and taping—thankfully I am very fond of both.

Slowly it dawned on me that I am embarked on an art project. I am adding color to cookbooks that have none (think of Joy of Cooking). I am superimposing my images on top of the food stylists’ versions. For my own edification, I am recording useful visual information about the cooking pot, the serving platter or the plate and documenting the dish’s appearance. I am making the cookbooks prettier and prettier. The artist in me is transforming the everyday into little pieces of color, remembrance, and art. I don’t know how long this project will last—could be a year, could be less. As long as I am amused and delighted, I'm happy to continue for a while.

How to: About once a week I download the photos from my camera into iPhoto—and move them into the very large “Event” called Food and Store Lists. Then I select the photos I want to print on letter-sized glossy photographic paper. I print the photos small, 2 x 3 inches, so 8 or 10 will fit on a sheet of paper. I cut them up and paste them into the cookbooks with Yes!.

Sesame Chicken and Asparagus Pasta Salad





















1 pound thin asparagus, trimmed and cut on diagonal into 1-inch lengths
8 ounces dried linguine, broken into 4-inch lengths
5 garlic cloves, peeled and sliced
2 tablespoons red wine vinegar
¾ cup chunky peanut butter
1/3 cup brown sugar if using healthy peanut butter, 2 tablespoons if using Jiff
½ cup soy sauce
½ cup sesame oil
¼ cup chicken stock, as needed
¼ teaspoon red pepper flakes or Aleppo pepper
3 boneless and skinless cooked chicken breast halves
Note: See cooking directions below.
1½ tablespoons sesame seeds, toasted
3 scallions, white part and 3 inches of green, cut into 2-inch julienne or coarsely chopped
1 small cucumber, peeled, halved, seeded and cut into ¼ inch dice

1. Bring a large pot of salted water to a boil. Blanch asparagus in the boiling water for 1-2 minutes. Scoop out, leaving the water boiling. Drain until dry.
2. Add the linguine to the boiling water and cook until just tender. Drain, rinse under cold water, drain again, and set aside in a large mixing bowl.
3. Place the garlic, vinegar, peanut butter, brown sugar, soy sauce, and red pepper flakes in a food processor. Process for 1 minute. With the motor running, slowly add the sesame oil and the stock, if necessary, through the feed tube; process until well blended. Adjust seasonings as you desire. The sauce should be thick and creamy but not stiff.
4. Shred the chicken into 2-inch julienne and toss with the linguine. Add some of the sauce and 1 tablespoon of the sesame seeds. Keep adding the sauce until the noodles and chicken are nicely moistened. Put the remainder of the sauce in a small serving bowl.

















5. Place the linguine and chicken on a large flat serving platter or bowl and arrange the asparagus on top. Sprinkle with the scallions, cucumber, and remaining ½ tablespoon sesame seeds. Serve at room temperature. If you have any of the asparagus, scallions, or cucumbers which don’t fit on the platter, place them in small bowls and bring to the table, along with the extra sauce. You may want to add more of the goodies to your salad as you eat.

To cook the chicken breasts: Simmer the chicken breasts in stock or salted water to cover for about 30 minutes, turning over half way through cooking. Poke a knife into the thickest part to make sure they are cooked all the way through. If they are not, let them simmer little while longer. Let them cool in the liquid. Shred.

6 servings
Adapted from Julie Rosso and Sheila Lukins’ The New Basics Cookbook

Devotional Thought

I am reading through Isaiah for my devotion in the morning and I wanted to share a couple verses with you!

      Thus says God the LORD,
      Who created the heavens and stretched them out,
      Who spread forth the earth and that which comes from it,
      Who gives breath to the people on it,
      And spirit to those who walk on it:
       “ I, the LORD, have called You in righteousness,
      And will hold Your hand;
      I will keep You and give You as a covenant to the people,
      As a light to the Gentiles, Isaiah 42:5-6

These verses made me think of all the people in the world that claim there is no God and that we all just came from a "big bang." And here, God is very clear about where we came from and who made us. Isn't that a wonderful thing to know? That the God of the universe made US and allows us to live. And then the second verse gives us the reason. He wants us to live for him, as a light to the rest of the world! 

The Most Friendly Blogger

waaaa just got award from my best friend My Beauty Flash ! makes my day more colorfull ;;)
here is the award... (pssst, this is my first award yippiii \^^/)

Monday, March 29, 2010

cempedak jadi nangka


yer kot. cempedak jd nangka. ayat yg hebat jgk kot. well. hari ni sy nak ckp ttg salah seorg cinta monyet. ngeh3. ye. monyet ye sbb time tu baru darjah 4 - 5. utk pengetahuan, sy pernah bersekolah d st.mary kuching when i was in standard 3 - 5. and, there he came. one of my neighbor. anak kpd auntie lin + uncle nazli.

adelah seorg mamat ni. anak sulung. ade 4 org adek. he's 2 years older. oklah. name die F. F ni pnye la gatal, miang time dlu. ske kaco sy! wawawa. kte org slalu main galah pnjng, badminton, and kejar2 time dlu. die kurus kering. x handsome. hoho. time dulu lah! then. lost contact since sy pindah - randah.

form 2. sy d smk tmn melawati. die masuk smk tmn melawati jgk. sy form 2, die form 4. tu last kami jmpe. time sy form 5 d mrsm KL, sy nmpk die dlm majalah remaja!!! OMG i was speechless. badan die x kurus kering dah, die makin handsome. haha. sherry, naiya, finaz, keyna, if only u guys still remember that moment i bought that Remaja, and show him to u guys. and, form 5 last kami main SMS.

itu pun lepas mama n abah melawat sy d hostel, abah call parents die, n parents die kasi sy no tel F. ade la last few years, sy ke KLCC. terjmpe adek die, A. A dating ngan gf. time tu kami exchange phone no, & add d fb. so skrng ni, sy selalu contact dgn A jelah, selaku adek F. owh ye, skrng ni A tu 22, F tu 23. and d FB si adek die, A nilah sy jmpe FB si abg ni semula, F.

meh sy tnjuk muke si F. mesti ade yg mcm kenal. F mule2 jd artis, tp x ramai org kenal. certain film n drama, sampingan. and die jd host utk mcm2 aznil. die jgk jd model hero remaja. model remaja. jd model celcom ape tah. and jgk, die skrng sy terkejut tgk ble naik flight. die dalam majalah air asia. and and. ye, die skrng pramugara air asia. tp yg pelik, x pernah plak terserempak d airport / plane.




this is F. dlm majalah remaja.

time die shooting.

oh god. die pramugara? '-___-

in the air asia magazine!
i knew it was him!

haih. lainnye ko! nape dr dlu x camnih. haha.
and there's a thing i'm jealous about.
die da travel bnyk tmpt oversea!!! whoaaa.

die jmpe awek da pun. pramugari jgk.
dr indonesia.

in 2009, by the age of 22, he's married. T___T

aw aw. ade anak da pun! waaaaaa.

owh ye. ni la adek die, A
he's 22 and single. kalo rajin cari dlm FB sy.
hahahahahah... mesti ramai yg nak an ;PP




well. what a small world. org yg penah sy gaduh2 wkt kecik dlu, dah kawin n ade anak pom! owhhh.. indahnye dunia yg kecik ni. haha. saje je bgtaw. cam x sngka pon die jd ape yg die jd skrng. ngeh3. oh, kuase tuhan. ;)))

p/s; barney. jgn jeles taw. saje ske2. i love u more lah!


KBB # 16 Ciffon Cake - Pandan Ciffon Cake




Tantangan KBB ke 16 kali ini adalah membuat Chiffon Cake, dan hosting kali ini tidak menentukan resepnya tetapi sebagai gantinya member dibebaskan untuk menggunakan resep manapun.
Awal mendapat surcinto ah kebetulan nih karena akhir akhir ini memang sering bikin cake ini tapi apa daya ternyata di bulan maret dari awal bulan hingga hampir akhir bulan masih disibukan beberapa tugas dari yang hanya kumpul2 dengan teman2 milis baru, pulang kampung,menjaga suami sakit di rumkit,kontrol kedokter,ngurus anak anak, hingga akhirnya kemarin selama 2 hari berturut turut baru bisa mengerjakan tantangan ini. meskipun mudah tapi kalau tidak punya waktu yang cukup juga susah dan karena aku senang dan memang berkotmitmen untuk selalu mau ikut jadi aku sisipkan sedikit waktu sembari bernegosiasi dengan member dirumah ehehehehehehhehe....biasalah kalau melihat aku capek miswa selalu meminta tak usah membuat apapun mendingan berisitrahat.
Tapi namanya sari pasti punya cara untuk merayu supaya tetep bisa baking meskipun capek toh hasilnya bisa dinikmati sekelurga juga.
Kali ini aku membuat Ciffon Pandan Cake, karena mudah dan semua suka dan menurutku memang hanya ini yang enak dan tidak bau amis telurnya. Semalam juga sempat mencoba membuat Ciffon Ketan Item juga cuman belum sempat terpoto jadi yang pandan saja yang bisa aku tulis disini ya.
Ciffon Pandan Cake
By Sedap Pemula modif by Nilamsari


Bahan A:
8 butir kuning telur
150 gr tepung terigu
60 gr gula pasir
90 gr minyak sayur
95 gr air
Aduk semua bahan A hingga menjadi pasta yang lembut.
Bahan B:
8 butir putih telur
sejumput garam
100 gr gulapasir
Kocok bahan B hingga kaku dan mengembang, kemudian campur bahan A dengan bahan B dan oven kurleb 60-75 menit dengan suhu 170 derajat (tergantung dari masing masing oven ya....tolong digauli dengan baik ovennya ya......
Nah kalau mau lihat prosesnya ada disini ya.....


























































New Kitchen

Wah....entah kenapa akhir akhir ini sangat susah sekali untuk buka rumah yang sudah ada akhirnya kuputuskan untuk membuat rumah baru khusus disini dimana aku bisa menuangkan semua hobi yang sudah setia bersamaku dari yang tidak bisa hingga menjadi bisa hehehhehehehe.....tapi aku masih manusia biasa yang tak luput dari kekurangan jadi masih harus banyak belajar lagi .......thanks to all my friend especially di dunia perkulineran yang selalu membantu dan mengajari aku.....

In this light and on this evening...

So, the time has been changed and now we've go more hours of light... so I can make pictures at seven or eight o'clock in the evening...
 

Today I had a lovely time with Rose and Anabel; we took some good coffee and chat a lot about the last 3 months, catching up between us.

The we went into David's house, a very old place where we always meet here, play to videogames or watch films.

And finally, I went back home. Tomorrow I want to wake up early for make some more pictures and visit my grandad...

Are you having a great time this Easter?


I was wearing: 
Cardigan - Blanco
Customized t-shirt - Primark
Navy shorts - Zara
Tights, boots and headband - H&M
Navy robbon brooche - Handmade by Laia!

SEYALA MACHI ( Sindhi )



Ingredients:
Fish ......... 250 gms.
Onion ...... 4-5
Tomato .... 1
Ginger-garlic paste.... 1 tbsp.
Green chillies .......... 1
Mint leaves ............ few
Turmeric powder ..... 1/4 tsp.
Coriander powder .... 1 tsp
Cumin powder .......... 1 tsp.
Amchoor powder .......... 1 tsp.( or crushed anar dana)
Garam masala .......... 1 tsp.
Coriander leaves ..... for garnishing
Red chilli powder ..... 1/2 tsp
Salt
Oil
Method:
1. Wash the fish and marinate the slices with a little salt.
2. Cut the onion finely.Heat a little oil in a flat bottomed sauce pan and stir fry the onion for 2 minutes.

3. Add the chopped tomato, green chilli , ginger garlic paste, salt and simmer for 2-3 minutes.

4. Put the fish slices and sprinkle all the masalas and mint leaves.Simmer until done, carefully turning the slices once.( no water required)
5. Garnish with coriander leaves and serve with rotis.

minggu di kuburan :)

Hello my beloved-rockin'-silly fellas, how are you today?
i was very happy today. :)
Minggu cerah ceria bin terik ini sanggup menguras energi gue.
pagi-pagi, jam setengah 4 gue sudah terbangun, dengan sangat mudahnya, suatu hal yang aneh.
jam 4 pagi, gue meluncur kebilangan Tomang, Jakarta Barat, hinggap di rumah nenek tercinta.
ada apa pagi-pagi buta sudah melanglang buana?
Seperti tradisi keluarga gue, setiap akhir Maret atau awal April gue dan keluarga besar akan pergi ziarah kemakam kakek gue di Bogor.
yap yap yap, chengbeng. pernah dengar?

KADAI CHICKEN TIKKA


Ingredients:
Boneless chicken .... 1/4 kilo
Yogurt ................... 1/2 cup
Garlic paste ........... 1 tbsp.
Ginger paste .......... 1 tsp.
Red colour ..... a pinch
Garam masala ... 1 tsp.
Cumin powder .... 1/2 tsp.
Coriander powder ..1/2 tsp.
Turmeric powder .. 1/4 tsp.
Red chilli powder ...1/2 tsp.
Salt .................. to taste
Kasoori methi ..... 1 tbsp.
Oil
Method:
1. Clean and cut the chicken into cubes.
2. Mix all the masalas, ginger garlic paste and salt in the yogurt and marinate the chicken for 4-5 hours.
3. Heat a little oil in a kadai and stir fry the chicken for a few minutes.
4. Sprinkle kasoori methi. Place a lid and simmer it until done stirring once or twice.
Garnish and serve hot.

CHETTINAD PRAWN CURRY


Ingredients:
Prawns .... 1/4 kilo
Onions .... 2
Tomato ... 1
Yogurt ... 2-3 tbsps.
Ginger-garlic paste... 1 tbsp.
Tamarind juice ....... 4-5 tbsps.
Turmeric powder .... 1/4 tsp
Salt
Oil
Coriander leaves .....to garnish
Roast and dry grind:
Cumin seeds ...1/2 tsp
Aniseeds ........ 1/2 tsp
Poppy seeds ... 1 tsp
Sesame seeds ...1 tsp
Dry red chillies ..1-2
Pepper corns .... 7-8
Cloves .............. 2-3
Cinnamon ...... small piece
Green cardamoms ...3-4
Peanuts ............... 1 tbsp
Dessicated coconut ... 1 tbsp.
Tempering:
Mustard seeds .... 1 tsp
Dry red chillies ....1-2
Asafoetida ........... a pinch
Curry leaves ........ a sprig
Method:
1.Clean the prawns and marinate them with yogurt, a pinch of turmeric powder and salt.
2. Slice the onions and fry them to golden brown colour.
3. Add the tomato, ginger garlic paste and prawns. Stir fry for 4-5 minutes and add a little water, salt and simmer.
4. Now add a heaped tablespoon of the ground masala powder, tamarind juice and simmer for 3-4 minutes.
5. Fry the tempering ingredients and add to the curry.

Garnish with coriander leaves and serve with plain rice, dosas or appams.

things that happened since i came home

alhamdulilah, semua still dlm kawalan hidup. ye ke? ye kot. even kdg rase cam x kemane je hidup daku dgn perangai yg pelbagai. btw. hari ni bgn around 5am, tp a lil bit dizzy. and tdow blk, bgn buat kerja2 umah, still kepala mcm pusink2. owh apekah? selalunya sakit kepala je. bkn pusing2 cm gini. hurm. hopefully everything will be just fine. well, there's a good news as for my fmly. but b4 that, here is...


thanks hawa for this award ;)


mama ngah + abah ngah.
dpt gelaran datuk / datin kurnia dr Sultan Phg. ;) alhamdulilah.
abah ngah xnak, tp mama ngah ckp, kalau org kasi free, ambik je la.
tahnye. lgpun mmg mereka layak dpt. bnyk sumbangan dkt phg tuh.
happy for them!

and i bought this book last week. still reading it.

and, after a month w/out watching any movie -

this is, as for me, just an ok-ok movie.

and this is such adorable, and cute. ;)


owh yar. i'm not a celcom broadband customer anymore. and not even close to streamyx. i'm using maxis broadband aite now. not that superrr fast connection as i expected, but so far so good. better than before. and, currently i'm an active ym / skype user. not the type who always appears as an available person, but at least, i've got both ym & skype in my lappy now! hooray! thanks to mr.barney. my hair is getting longer than the last few weeks, and i'm missing my so-called-rapunzel hair. owh yar, i've got this too - http://www.formspring.me/aqilahamin

well... i guess that's all for now. take care ppl.

p/s; it's my 333 post. i love 3. ;)


Sunday, March 28, 2010

How to Get the Most Out of a Chicken: Food Tip of the Day - Sunday, March 28th, 2010

The price of food can be such nowadays that it is very important that we get the most value we can out of that which we buy. Buying a raw chicken affords us excellent opportunities to do just that, not just because chicken is so versatile, but because the different parts of the bird can be used for different meals at different times.

The site linked to below looks at how to cook chicken to get the most out of it, how to cut it and a selection of recipe ideas for preparing with the various different parts of the cooked chicken.

How to Get the Most Out of a Chciken