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Tom Kerridge’s chicken with roasted cauliflower

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The thyme-infused chicken leftovers were put in the slow cooker with water overnight for 15 hours to make a chicken bone broth.

This broth was then used as a stock to make a flavourful Chicken Noodle Soup. :) 


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37 minutes ago, DuncanEwart said:

I'm going to have a go at making this tonight @Scooter

Nice one, I'm doing it again tomorrow for the family Sunday lunch.

The tricky bit is getting the garlic & thyme mix under the skin without breaking it too much9_9

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Aye that was my first attempt at doing that and I did break the skin a bit. The chicken was very moist and very tasty. I might think about parboiling the cauliflower a bit before roasting it the next time.

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