Adam G on the ball once more, someone get this kid on the TV. Watched (and cooked so many of your dishes) you for years mate, smashing it as always - this one going on our table this week…
Looks good. I've got steak and kidney gently bubbling away in my multicooker. Added leftover mini tomatoes, peppers, mushrooms straight from the freezer.... don't let them thaw or they will be mushy. Also various herbs and bits. Had one of those tiny bottles of red wine (Merlot) so slopped that in as well. I don't drink as don't like it but added to any stew is good. I have got some dumplings to add but cheat ones Aunt Bessie ones from the freezer! That'll make two meals for me and one for friend Tom who's 84
Hi Adam…oh yes, a lovely meal for these dark evening….this is Tuesdays tea sorted, my lot Will love it…..looking forward to your Christmas recipes too 👍
Hi Adam, from across the pond. So good to see you been a long time. This looks delicious and inexpensive. We had Thanksgiving and fortunately have a lot of turkey left over. I will substitute that for the chicken. We have to watch our pennies over here too. Take care and I love seeing your kitty cat. You make cooking so fun.
Just wondering what chicken dish I should make this week - and right on time you give us this delicious recipe! Can’t wait to try it! Edit: cooked it tonight - it’s really yummy!
What an absolute breath of fresh air you are.....Will make this pot of deliciousness this week ,but will double the recipe as I have 3 lads with hollow legs...so it could last a couple of days ,fingers crossed LOL...Greetings and Have a Happy Christmas time Adam and your furry baby from Cornwall🎄🐈🎄
My Mum Breda has asked me to leave a comment on her behalf (she's not techno savvy 75 yrs young) she really enjoys your videos keep up the good work. 👍
Hey Adam!! I hope y'all are doing well. I see your good boy Mogs is there helping out in the kitchen. I love it when he talks to you! Please pat him on the head for me! 😻❤ I too love chicken and dumplings. Your recipe looks amazing with all the good ingredients you have combined together! I cheat and use canned biscuits (not cookies) and cut them into small chunks, whereby they cook in the chicken stock with the roasted, cut-up chicken. I also add sauteed onions, carrots and celery and add that in to the pot. I season with Lawry's Chicken Seasoning to add some flavor. However, I am definitely going to have to make your recipe this winter as I think the bacon and leeks would be wonderful. Thank you for the video and recipe! Keep making your wonderfully great dishes! Take care and be safe! 😊💖🙏
Yep, freezes great. If you live in the UK, poundland do these packs of takeaway style plastic tubs. Ideal for portioning and freezing for individual meals
Thank you for another brilliant money saving recipe. We all need help and ideas to feed our families, and you are one of the best at making the most out of very basic and cheap ingredients..bless you keep up the good work Adam
While we have each other we won't starve X Thanks for what you do. You encourage me with good affordable meals X I love your humour. Hugs to you and Mogs x
Hi Adam and Mogs. An even cheaper version of the dumplings, I used 2oz of frozen butter grated and 4oz of self raising flour. Makes 4 lovely sized dumplings. Add water slowly to combine, a little flour to coat the dumplings at the end (sticky fingers)….they turned out perfect!. You can add seasoning if you wish but I usually do after serving! No more Atora for us. Love to you both x
I save the chicken fat from making chicken stock, I scoop the fat and put it in a container in the fridge, it makes amazing dumplings and saves me from using butter, the chicken fat is free and keeps well in the fridge.
@@sarahstrand8895 it’s call smallz it’s great for cooking and dumplings. I skim it off and keep in a container in my fridge. Look it up Jewish recipes call for smallz all the time, not sure if I’m spelling it correctly though 😉
Adam I've made this dish and very heartwarming it was too, Adam I've been inspired by your cooking for quite some time now and now have a battery or favorite Adam dishes, I also trust your in touch with the challenges of the day and wholeheartedly know you know the value and challenges of money but also a great enjoyable family meal, loved this post a great meal at an achievable reality, thanks again Adam
Watch your channel now and again have not watched for a while but love the fact most of your recipes have been money saving for everyone struggling out there keep up the great work
Tonight’s Tea We are in a fortunate position that don’t need to watch the pennies that much !!!! I just love your wholesome recipes they taste so much better than processed rubbish also making them from scratch is good for the soul !!!! Keep them coming I really enjoyed you pork fillet recipe
@David Pearson that's great to hear mate. Its always a good litmus test when people tell me they actually make the food I teach people. Means I must be doing something right. I'd love to do cookery classes with some of you one day.
Thanks Adam that was delicious! I used onion, carrot, celery and celeriac and made the dumplings using your method from your beef mince and dumplings video and got the tops of them crispy. It was really nice!
Executive Chef Mogs and Adam. What more can i ask for to make my day ! This is a fantastic meal. I only think of dumplings with meat so i have been educated as always with you and will be doing this. Thank you Adam.
An amazing dish Adam, with so many possibilities. I can use the stew as a pie filling as an option. How are you mate? I can’t believe that we are coming up to a year since your Greggs festive bake.
hey adam, my 64 year old father actually put me on to your channel and I have to say I'm impressed. speaking of budget meals, I want to know if you could put a video out about tofu; maybe I could convince my dad that it's not scary and he can just cook it at home on his own. I've served it to him as tofu in miso soup or in a curry but I'd love to see your take on a more accessible use for tofu considering the cost of meat in canada (which is quite high). cheers and love
@@Adam_Garratt thank you! also, because of your cutaways in some of your videos I had the opportunity to show eric andre clips to my father. it was utterly hilarious.
All it needs is mushrooms 😂 Just joking, but for those of us who do like mushrooms, they are a great way to squeeze at least another portion or two for the freezer. My Mum always used her thumb to flatten the centre of the dumplings and they always turned out brilliantly, although she did make them from scratch with proper suet - the vegi suet just didn't work for her! A tip with the frying to use less gas. If you place the meat gently on the pan and LEAVE for a couple of minutes or so, it will release itself and be suitably browned and ready for turning over. I have found it is far quicker - presumably because the meat surface can't cool down. As for onions, I always add a little water with the oil, which is great at getting that caramelised gold off the bottom of the pan and stops it from burning. It also keeps the pans cleaner and reduces staining. I cover with the lid for a couple of minutes which softens the aliums quickly, as well as taking the rawness away before I remove it to allow the water to boil off completely and the onions to get a bit of colour as they now fry in the oil already in the pan. I find that it saves cooking time, and I actually prefer the result. It also gives me the opportunity to mention the lid again, which I feel that I have been neglecting for some time. I have almost stopped making pies, using a cheat's method instead. Yes I know that the purists will shout, but if they put half the effort they use berating others into helping people, I am sure that the world would be a better place! Anyway, I have a bit of an issue with pies. While I love them, I hate soggy bottoms and dry fillings, so often just have the 'lid', as mastering a juicy filling without a soggy bottom is beyond my skill level! Although not perfect, I have found it possible to get an acceptable puff pastry top cooked separately in the oven. I place this (no doubt abomination to some) over the filling on the plate. Just 15-20 minutes oven time, of which a good five is warming-up - significantly less than is needed for a pie. Keep up the good work.
That looked absolutely scrumptious you should be on TV you'd give these so called chefs on there a run for their money I'd rather watch you than them any day..
Hi adam do you remember your live show that you did a couple of months ago,well I couldnt watch it at the time it was on, and now I want to watch it but cant find it at all on your channel,unless that's it that you've removed that says private,I so wish I could watch it,i think well lots of people have already watched it so how can it be private.
Oh Adam, I wish you wouldn't use chemical stock! I bought a jelly type chicken one once and it tasted revolting, so I threw the rest away. I now boil my Christmas goose carcass into stock, reduce it then clarify with egg white and freeze it in ice cubes, that go in a zip lock bag for use throughout the year. In summer I bought a chicken, roasted it and made various things with leftovers & the chicken carcass meat, and boiled the carcass to make chicken stock as with the goose stock. I know it costs gas but you know it only contains carcass, carrots, celery, onion, black pepper, maldon sea salt, maybe mace, tarragon, allspice, star anise or whatever spices & herbs you like. I also only use butter in blocks; real stuff & no plastic wastage. btw my current favourite healthy cheap meals are often dhall or bean curry with homemade chapattis! 😋
I do make my own stock as well, but it's not a regular thing as i live alone and I wait until I've got a couple of carcasses before I make a batch. Plus its usually used up fairly quick as I make soup with it 😁
@@Adam_Garratt I live alone too, with BF at weekends. Reducing makes it easier to freeze. Previously I froze big containers that took an age to thaw, so hardly used the homemade! 4-5 icecubes is enough to say give flavour to asparagus soup, or ramen noodles. 😋
I like the way you Say share with people who the cooking will Help ìm crap at spelling and Tech plus love your cat Thank you for your Know how kev kev kev kev kev kev kev you & cat give it a big hug to you both kev kev kev kev kev kev kev
@@Adam_Garratt Adam ITS kev pĺéase Ryan is my Help sø you Know what I mean kev ýøu share with us ok ITS ķev kev kev kev kev kev kev kev kev kev kev kev ok
Adam G on the ball once more, someone get this kid on the TV. Watched (and cooked so many of your dishes) you for years mate, smashing it as always - this one going on our table this week…
Thank you John mate, I'd love my own TV show 🤣
Last bit of onion/leek escaped. Now living in a corner watching you all the time.
🤣🤣
going to make some to freeze
The main man is back 🙌
All that food for £6.13 what an absolute winner.👍🎄
Fabulous Adam! Love one pot cooking like this mate 😋
Morning Adam another tasty cheap meal. You're a goodun sweetheart. I wanna crochet you a blanket as a thank you 😁❤
You're a sweetheart Tracy 😗
Thank you. Will try it!
Enjoy
Once again Adam an easy cook cheap flavoursome meal , Cheers buddy will be cooking this.
Thank you Tony, hope you enjoy it
Love it!
Thank you 😁
Wonderful video thank you for sharing 🥰
Hi, love your channel. I like the way you tell it like it is😂. I'm definitely going to try this one. Thanks😊👍
Thank you Lola! X
My parents would all chicken cup-a-soup mix to the dumplings for more chicken-y flavour to them.
That's a great idea!
Looks tasty Adam 😊👌🏼🍻 cheers !
Cheers Peter 😁
Hi Adam, when do you want me round for dinner, that looks so good 👍
Haha got a plate for ya already pal 🤣
Looks good. I've got steak and kidney gently bubbling away in my multicooker. Added leftover mini tomatoes, peppers, mushrooms straight from the freezer.... don't let them thaw or they will be mushy. Also various herbs and bits.
Had one of those tiny bottles of red wine (Merlot) so slopped that in as well. I don't drink as don't like it but added to any stew is good.
I have got some dumplings to add but cheat ones Aunt Bessie ones from the freezer!
That'll make two meals for me and one for friend Tom who's 84
Hi Adam…oh yes, a lovely meal for these dark evening….this is Tuesdays tea sorted, my lot Will love it…..looking forward to your Christmas recipes too 👍
Cheers matey
You make me laugh 😂😂 Lovely recipe looks scrumptious 👍🏼
Haha thank you! 😊
Hi Adam, from across the pond. So good to see you been a long time. This looks delicious and inexpensive. We had Thanksgiving and fortunately have a lot of turkey left over. I will substitute that for the chicken. We have to watch our pennies over here too. Take care and I love seeing your kitty cat. You make cooking so fun.
Would work great with leftover turkey, just add it at the end just to warm through
@@Adam_Garratt Thank you, that makes sense
I have missed your videos Adam. Your videos always make me hungry. I have cooked several of your recipes and each one has been deeelish. More please.
Appreciate the support Gwyneth. I have the best subscribers x
Looks delicious Adam 😋 I put a bit of sage & onion stuffing mix in my dumplings when I’m making chicken stew, yum 😋👍🏻💕
That's a brilliant idea I'm trying that out
Thanks again Adam, another great meal. Couldn't agree more with all the other followers. Thanks for sharing.
Thank you Sheila 😚
Looks tasty, I personally would have added a touch of msg in the dumpling mix but that's just me. lol.
That's a good idea actually 🤣
Everything you is great but I am still waiting for the Executive Chef's merch. We are going into a very slow summer here in Australia
One day Hailey 😁
Great wholesome family meal
Deffo, a classic
Mmmmm... looks delicious. I want some now. I'm particularly hungry and this is my favourite kind of comfort food.
Same, you can't beat big wholesome dishes like this
It looked totally delicious, smoked bacon always adds load's of flavour, I'm going to give that a go.nice one mate.🎄👍.
Plus so many additional ingredients you could add too.
Just wondering what chicken dish I should make this week - and right on time you give us this delicious recipe! Can’t wait to try it!
Edit: cooked it tonight - it’s really yummy!
I must be psychic 🔮 🤣
I think you are!
Missed you , where you been ? Stew ❤ dumplings ❤ , prefer beef , but chicken is a nice change , and cheaper 👍🏻👍🏻
I've been around, just extremely busy with work 😅
If you scroll down on Adam's channel you will see that he has done a beef stew but not with dumplings,its called the cheapest beef stew.
Here in the states, after Thanksgiving I always make a pot if turkey and dumplings with my leftover turkey. Great timing Adam.
Sounds delish
What an absolute breath of fresh air you are.....Will make this pot of deliciousness this week ,but will double the recipe as I have 3 lads with hollow legs...so it could last a couple of days ,fingers crossed LOL...Greetings and Have a Happy Christmas time Adam and your furry baby from Cornwall🎄🐈🎄
Appreciate you Alison, and I hope your lads enjoy it x
My Mum Breda has asked me to leave a comment on her behalf (she's not techno savvy 75 yrs young) she really enjoys your videos keep up the good work. 👍
Tell Breda it's very much appreciated and thank you 😊 x
Hey Adam!! I hope y'all are doing well. I see your good boy Mogs is there helping out in the kitchen. I love it when he talks to you! Please pat him on the head for me! 😻❤
I too love chicken and dumplings. Your recipe looks amazing with all the good ingredients you have combined together! I cheat and use canned biscuits (not cookies) and cut them into small chunks, whereby they cook in the chicken stock with the roasted, cut-up chicken. I also add sauteed onions, carrots and celery and add that in to the pot. I season with Lawry's Chicken Seasoning to add some flavor. However, I am definitely going to have to make your recipe this winter as I think the bacon and leeks would be wonderful. Thank you for the video and recipe! Keep making your wonderfully great dishes! Take care and be safe! 😊💖🙏
Hey Lisa, thank you for the lovely comment! I'll give mogs a head scratch for you x
That dish looks yummy..proper comfort food 😋 Would it freeze too?
Yep, freezes great. If you live in the UK, poundland do these packs of takeaway style plastic tubs. Ideal for portioning and freezing for individual meals
Going to try Adams version for sure this week. Looking better than mine.
Much love as always
Enjoy Nonna 😁
Looks bloody great! I haven't had that style dumplings since I was a kid, I want some now
Thanks Ray, love a good dumpling
Looks absolutely scrumptious! Great video 👍
Cheers Ted
Thank you for another brilliant money saving recipe. We all need help and ideas to feed our families, and you are one of the best at making the most out of very basic and cheap ingredients..bless you keep up the good work Adam
Thank you Jane, I got your back. 😉
This looks amazing! Definitely going to make this!!!
Enjoy, Laura x
I have to say Adam, this looks bloody lovely! I'm definitely making it.
I hope you enjoy it fella
Yay, ur back Adam, love ur stew, I’m doing it tomorrow 😊
Enjoy Debbie x
I made ur stew Adam, bloody fab! Ad to use chicken breast though, as I’m a fussy sod lol. Delish
@Debbie Carpenter nice one Debbie, glad you enjoyed it. I'm currently working on a nice cheap Xmas recipe, so watch out for that soon (if it works 🤣)
@@Adam_Garratt it’s bound to work Adam, ur cooking it! X
While we have each other we won't starve X Thanks for what you do. You encourage me with good affordable meals X I love your humour. Hugs to you and Mogs x
Bless you, thank you very much for the support.
I will always support you. Reach out to us if need be. Remember life is a two way street x
Hi Adam and Mogs. An even cheaper version of the dumplings, I used 2oz of frozen butter grated and 4oz of self raising flour. Makes 4 lovely sized dumplings. Add water slowly to combine, a little flour to coat the dumplings at the end (sticky fingers)….they turned out perfect!. You can add seasoning if you wish but I usually do after serving! No more Atora for us. Love to you both x
I save the chicken fat from making chicken stock, I scoop the fat and put it in a container in the fridge, it makes amazing dumplings and saves me from using butter, the chicken fat is free and keeps well in the fridge.
@@cgat1955 Chicken fat will not give you lard. You must be talking about something else.
@@sarahstrand8895 it’s call smallz it’s great for cooking and dumplings. I skim it off and keep in a container in my fridge.
Look it up Jewish recipes call for smallz all the time, not sure if I’m spelling it correctly though 😉
@@sarahstrand8895 if you put chicken stock in the fridge it’s the fat that settles on the top it’s soft even when refrigerated
@@sarahstrand8895 if you fry chicken skins till crispy you can eat them as they’re very tasty and keep the fat that’s smallz
Adam I've made this dish and very heartwarming it was too, Adam I've been inspired by your cooking for quite some time now and now have a battery or favorite Adam dishes, I also trust your in touch with the challenges of the day and wholeheartedly know you know the value and challenges of money but also a great enjoyable family meal, loved this post a great meal at an achievable reality, thanks again Adam
Thank you Mike, lovely comment. Hope you and your family are OK
Watch your channel now and again have not watched for a while but love the fact most of your recipes have been money saving for everyone struggling out there keep up the great work
Cheers Brian, thanks for sticking with me
Be doing this tonight mate, thanks buddy
Tonight’s Tea We are in a fortunate position that don’t need to watch the pennies that much !!!! I just love your wholesome recipes they taste so much better than processed rubbish also making them from scratch is good for the soul !!!! Keep them coming I really enjoyed you pork fillet recipe
Thank you David, hope you enjoy your dinner 😁
Could be your best ever I followed the recipe exactly it was perfect It tasted even better (as stews often do) warmed up for lunch today 👍👍👍👍
@David Pearson that's great to hear mate. Its always a good litmus test when people tell me they actually make the food I teach people. Means I must be doing something right. I'd love to do cookery classes with some of you one day.
This is the sort of food that I really enjoy, any time of year with some crusty cobs to mop up the juice 😛
Nice one Adam
Haha and you called it a cob! You must be from around my parts.
@@Adam_Garratt I’ve never seen your parts 🤣🤣 Manchester borne and bred
@@petelumley1578 🤣🤣
Thanks Adam that was delicious! I used onion, carrot, celery and celeriac and made the dumplings using your method from your beef mince and dumplings video and got the tops of them crispy. It was really nice!
Back here again cause its getting bloody cold out there. I used on-the-bone thighs and slow cooked it all day and its absolutely divine.
@Peachpilled oh I've got some fab winter recipes coming up mate 😋
@@Adam_Garratt LETS GO LADS
Cheers Adam!
It's currently bubbling away here with the dumplings but already tastes delicious, the family are going to love it!
Good to hear pal
Looks so yummy and cheap to make Adam . Love your recipes . They are affordable.
You could get this in a bit cheaper too if you have any leftover roast chicken from a Sunday dinner
Executive Chef Mogs and Adam. What more can i ask for to make my day ! This is a fantastic meal. I only think of dumplings with meat so i have been educated as always with you and will be doing this. Thank you Adam.
You're welcome Fay x
Absolutely making this asap it looks delicious as usual
❤
Hope you like it Joan x
Proper lovely that Adam xx💙
That's good no choice words looks gd .
Made it today. Added carrots and mushrooms. Will leave it to stew in the fridge 'til Thursday and then have it with mash and cabbage. nom, nom
Sounds good to me mate! Enjoy
An amazing dish Adam, with so many possibilities. I can use the stew as a pie filling as an option. How are you mate? I can’t believe that we are coming up to a year since your Greggs festive bake.
I'm good thank you mate, and blimey that has come around quickly!
Heating? What's that lol love chicken stew fanbloomntastic. Think I will have that on Thursday.
Fantastic Adam! Will give it a go 😋
Delicious in the Good Old Days dumplings used to be lower class but now even Rishi eats them
Looks delicious 😋
Yum ❤
Agreed with the smell of alliums cooking. That's as close to god we are ever likely to get!
I don't think there's anything else that makes me more hungry than the smell of onions cooking. What the hell would we do without them 😮
That's everything you need on a cold winter night. Love it! Thanks Adam
Cheers buddy. Sauce is great mopped up with some bread, or just shovel it straight into your mouth with your bare hands like a savage. Up to you
That looks lovely Adam
Thank you 😁
I love your presentation and recipes
Thank you mate
hey adam, my 64 year old father actually put me on to your channel and I have to say I'm impressed. speaking of budget meals, I want to know if you could put a video out about tofu; maybe I could convince my dad that it's not scary and he can just cook it at home on his own. I've served it to him as tofu in miso soup or in a curry but I'd love to see your take on a more accessible use for tofu considering the cost of meat in canada (which is quite high). cheers and love
Thank you mate and also a warm welcome. I've noted down tofu as well.
@@Adam_Garratt thank you! also, because of your cutaways in some of your videos I had the opportunity to show eric andre clips to my father. it was utterly hilarious.
All it needs is mushrooms 😂
Just joking, but for those of us who do like mushrooms, they are a great way to squeeze at least another portion or two for the freezer.
My Mum always used her thumb to flatten the centre of the dumplings and they always turned out brilliantly, although she did make them from scratch with proper suet - the vegi suet just didn't work for her!
A tip with the frying to use less gas. If you place the meat gently on the pan and LEAVE for a couple of minutes or so, it will release itself and be suitably browned and ready for turning over. I have found it is far quicker - presumably because the meat surface can't cool down.
As for onions, I always add a little water with the oil, which is great at getting that caramelised gold off the bottom of the pan and stops it from burning. It also keeps the pans cleaner and reduces staining.
I cover with the lid for a couple of minutes which softens the aliums quickly, as well as taking the rawness away before I remove it to allow the water to boil off completely and the onions to get a bit of colour as they now fry in the oil already in the pan.
I find that it saves cooking time, and I actually prefer the result.
It also gives me the opportunity to mention the lid again, which I feel that I have been neglecting for some time.
I have almost stopped making pies, using a cheat's method instead.
Yes I know that the purists will shout, but if they put half the effort they use berating others into helping people, I am sure that the world would be a better place!
Anyway, I have a bit of an issue with pies. While I love them, I hate soggy bottoms and dry fillings, so often just have the 'lid', as mastering a juicy filling without a soggy bottom is beyond my skill level!
Although not perfect, I have found it possible to get an acceptable puff pastry top cooked separately in the oven. I place this (no doubt abomination to some) over the filling on the plate. Just 15-20 minutes oven time, of which a good five is warming-up - significantly less than is needed for a pie.
Keep up the good work.
Mushrooms 🤮🤣
Adam garret love it a chef cooks with the best of gear a cook cooks with what they have got
Thank you Peter
A little tip when your rolling your dumpling mix in your hands. Wet your hands and the dumpling mix won't stick to your hands.
That looked absolutely scrumptious you should be on TV you'd give these so called chefs on there a run for their money I'd rather watch you than them any day..
Adam turn gas on before you put pan on and it will light straight away my stove is the same 👍🐨
I'll try that, I hate this stupid thing 🤣
Try a little mint sauce in your dumpling mix. - It works!👌
Nice!
Oh Adam! I would dearly luv to see you on TV network. You would definitely give Gordon Ramsey a run for his money. You do make me laugh.
Hehe I'd love to get on telly. I've always fancied my own show. Getting paid to cook and act up on telly would be a dream come true 🤣
Great video.
Where is your pan from?
@@SuperStrutt john Lewis
@@Adam_Garratt lovely cheers
is it okay to freeze i like to batch cook
Absolutely mate
Hi adam do you remember your live show that you did a couple of months ago,well I couldnt watch it at the time it was on, and now I want to watch it but cant find it at all on your channel,unless that's it that you've removed that says private,I so wish I could watch it,i think well lots of people have already watched it so how can it be private.
Hi Adam I follow you is it possible to be able to make your ingredients that is listed printable please ,keep up the good work ,thank you
Hi mate. Not from TH-cam, but I am thinking about setting up a website so people can print the recipes.
Stew is the perfect recipe as winter chill sets in. I prefer stews without the potatoes, I rather have it with noodles or dumplings.
I love both, but agree, I love a good dumpling
How about some recipes with belly pork.
I've got a couple of belly pork recipes i'm working on, so watch this space
@@Adam_Garratt oh I will do, thank you Adam your a gent
Nice where you been ?
Everywhere 🤣
Oh Adam, I wish you wouldn't use chemical stock! I bought a jelly type chicken one once and it tasted revolting, so I threw the rest away. I now boil my Christmas goose carcass into stock, reduce it then clarify with egg white and freeze it in ice cubes, that go in a zip lock bag for use throughout the year. In summer I bought a chicken, roasted it and made various things with leftovers & the chicken carcass meat, and boiled the carcass to make chicken stock as with the goose stock. I know it costs gas but you know it only contains carcass, carrots, celery, onion, black pepper, maldon sea salt, maybe mace, tarragon, allspice, star anise or whatever spices & herbs you like. I also only use butter in blocks; real stuff & no plastic wastage. btw my current favourite healthy cheap meals are often dhall or bean curry with homemade chapattis! 😋
I do make my own stock as well, but it's not a regular thing as i live alone and I wait until I've got a couple of carcasses before I make a batch. Plus its usually used up fairly quick as I make soup with it 😁
@@Adam_Garratt I live alone too, with BF at weekends. Reducing makes it easier to freeze. Previously I froze big containers that took an age to thaw, so hardly used the homemade! 4-5 icecubes is enough to say give flavour to asparagus soup, or ramen noodles. 😋
That pan seems kinda non-budget. How old is it, how much did it cost and how many points of bang-for-the-buck 1 to 10 scale can you give to it?
Had it for about 3 years. Was £60 from John Lewis. Its a great pan and will last a long time with care
If I swapped thighs for chicken breast, how many would you suggest ?
I'd say 3 or 4 medium sized ones will be fine
@@Adam_Garratt cheers
Can you do it with bone it chicken thighs?
Absolutely
what make is the pan
This one is from John Lewis, I bought it about 2 or 3 years ago for £60. I have seen recently though that lidl had something similar for a lot cheaper
@@Adam_Garratt cant seem to find anything like it
I like the way you Say share with people who the cooking will Help ìm crap at spelling and Tech plus love your cat Thank you for your Know how kev kev kev kev kev kev kev you & cat give it a big hug to you both kev kev kev kev kev kev kev
No worries Ryan 😊
@@Adam_Garratt Adam ITS kev pĺéase Ryan is my Help sø you Know what I mean kev ýøu share with us ok ITS ķev kev kev kev kev kev kev kev kev kev kev kev ok
Spreadable is not butter 😉
Butter(ish) 🤣
@@Adam_Garratt You’re right 🤣
Have to pass on this one Adam. Don't like dumplings or leeks. I know I'm a fussy bugger 🤣
I forgive ya 🤣
You use a dumpling mix. That’s cheating.
Superb homely classic. Thanks Adam 👌🏻
Cheers Gary mate
The constant swearing is boring to listen to and not entertaining
cool 😂