roast chicken

This is the best part of a roast chicken dinner: the sticky, delicious left-overs.

'Left-overs' isn't really the right word: one or two more entire meals, plus sandwiches are sitting on this plate not six feet away and there's nothing left-over ish about them (aside from the meat, stuffing and mayo sandwiches: surely the best meal of the lot?)

As I type this, I haven't yet performed the lovely chore that is stripping the meat from the bones, but I've already planned exactly where every ounce of this chicken is going. 

Sandwiches on Monday and Tuesday, and lovely vaguely Japanese spicy chicken noodles in delicious chickeny broth tomorrow. Normally I'd use the meat on Monday and the stock on Tuesday but due to being out on Tuesday, a Monday chicken blow-out it is. 

Tomorow also sees my first ever attempt at making sushi. The rice, mirin, rice wine, seaweed etc as well as a cucumber and some salmon (smoked - sacrilege, I know, but this is a practice run and using good fish on what will probably be entirely disasterous sushi is an even greater sacrilege) is piled up excitingly in the kitchen. I'm prepared for, and even rather looking forward to messy and potentially collapsing culinary disaster tomorrow, esp after a Christmas season of failure-is-not-an-option high-pressure meals, cakes and chocolate gift-making.