How to test for setting point

There are a few different ways to test for setting point but I favour the low-tech saucer method:

When I start making the jam, I pop a saucer in the fridge to chill. When you think the jam might be ready, put a blob of jam on the chilled saucer, leave for a moment, then gently push with your finger. If the surface of the jam wrinkles the jam is ready to be potted.

As simple as that! 

How to get 3 good meals from 1 chicken

For us, chicken is necessarily an occasional treat. A free-range bird from my butcher costs around £8 – 10, depending on size, so I can’t afford to buy it too often and, when I do, I need to make the most of it. In my books, that means getting at least 3 meals from one large chicken. And it’s not just about the money – I hate waste and feel that if an animal has been killed for our dinner, we should darn well eat every last scrap! So, here’s my favourite recipe for roast chicken and some ideas for the leftovers…..

Lemon, Garlic and Rosemary Roast Chicken

This is my favourite way to roast a chicken. The flavoured butter keeps the breast meat lovely and moist and it smells mouthwateringly good as it’s cooking!

• 1 large free-range chicken
• 150g butter
• 1 lemon
• 2 plump cloves of garlic, finely chopped
• 1 heaped tsp dried rosemary or 2 tsp finely chopped fresh

Preheat the oven to 220˚C/200˚C(Fan)/Gas Mark 7. Weigh the chicken to calculate the cooking time (see below). Finely grate the lemon zest into a bowl and add the butter, garlic and rosemary. Mix well. Gently part the skin from the breast and push approximately three quarters of the flavoured butter under the skin, smoothing it out so that the breast is well covered. Cut the lemon in half and insert into the cavity. Smear the rest of the butter over the skin and slash the thighs to help the heat penetrate. Place the chicken in the pan and cook for 20 minutes per 500g plus 30 minutes. Allow the chicken to rest for 15 minutes before carving. 

Variation: Substitute the rosemary with a different herb – thyme, parsley or oregano also work well.

Chicken and Mushroom Pasta Bake

Serves 2 adults and 2 toddlers

I came up with this recipe with the baby in mind. She loves creamy food but I can sneak a bit of goodness in there too by adding mushrooms or broccoli to the sauce and topping with wholemeal breadcrumbs.

• cooked chicken, chopped up small
• 250g pasta
• 200g mushrooms, sliced
• 50g wholemeal breadcrumbs
• 25g butter
• 2 heaped tablespoons of flour
• 25g parmesan, finely grated plus extra for sprinkling
• 1 pint of milk
• a little freshly grated nutmeg
• seasoning

Preheat the oven to 200˚C/180˚C(Fan)/Gas Mark 6. Cook the pasta until al dente. While it’s cooking make the sauce: melt the butter in a saucepan then stir in the flour to form a thick paste. Cook for a minute then remove from the heat. Gradually add the milk, a little at a time, stirring well to keep the sauce nice and smooth. Heat gently until thickened, stirring well. Once the sauce has thickened, grate in a little nutmeg and stir in the parmesan. Taste and season with some freshly milled black pepper. Next, gently fry the mushrooms in a little butter until their juices start to run. Add to the sauce along with the chicken. Drain the pasta and tip into a large, fairly shallow ovenproof dish. Pour over the sauce and mix well. Top with the breadcrumbs and grate over a little parmesan. Pop in the oven and bake for 25 minutes.

Variation: If you don’t like mushrooms, replace with some lightly steamed broccoli, cut up into small florets.

Chicken Stock

Makes approximately 1.4l

I make this after I’ve picked the carcass clean of meat and keep it in the fridge until I’m ready to use it in soup or a risotto. It also freezes very well so, even if you’re not planning anything requiring stock soon after the roast, it’s still worth making.

• 1 chicken carcass
• 2 onions, peeled and quartered
• 2 sticks of celery, roughly chopped
• 2 carrots, peeled and roughly chopped
• 1 large leek, washed and roughly chopped
• sprig of thyme
• 3 bay leaves
• 10 peppercorns
• 2 litres of water

Put all the ingredients in the stock pot. Bring to simmering point and simmer very gently for 3 hours. Strain into a jug and keep in the fridge or freeze until required.

Chicken and Barley Soup

Serves 4

This is definitely not haute cuisine, in fact it’s what I’d call peasant food! Still, it’s hearty and wholesome and pretty tasty too!

• 1 quantity of homemade chicken stock
• 200g broth mix (pearl barley, lentils, split peas etc) or just plain pearl barley
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 sticks of celery, sliced

Soak the broth mix / pearl barley overnight in cold water. Heat a little oil or butter in a pan then add the onions, carrots and celery and cook gently for roughly 15 minutes until softened. Rinse the broth mix well then add to the vegetables. Pour over the stock and bring to the boil. Simmer for 45 minutes until the vegetables and pulses are tender.

Other ideas for leftover chicken

Hugh’s Chicken Croquettes

Chicken Pie 

Chicken Caesar Salad (replace the chicken breasts with chicken pickings)

I’d love to hear how other people use up their leftovers – I’m always keen to try out new recipes!

How to Fill, Seal and Store Jars of Preserves

Filling

Most jams and chunteys should be potted as soon as setting point is reached. The exception are marmalades which can be left to cool slightly as this will stop the peel from floating to the top. Pour or ladle your preserve into warm jars – this prevents the preserve from cooling before you’ve had chance to seal it. Always fully-fill jars and seal straight away. With chutneys and other ‘chunky’ preserves tap the side of the jar to remove any air pockets.

Sealing

There are two main ways you can seal jars of jam, jelly or marmalade – either with wax discs and celophane lids or with a twist-top lid. To use the wax discs and cellophane covers, place the disc wax-side down on the surface of the hot preserve. Moisten the cellophane cover with a drop of water, stretch over the jar and secure with an elastic band. The moistened side of the cellophane should be on the outside. If you like you jams to look as good as they taste , you can then make an outer cover from a piece of paper or fabric cut in circle and tied with a ribbon or string. 

For chutneys and other vinegar-based preserves, it’s best to use a plastic-lined twist on lid. Screw the lid on as soon as you’ve filled the jar with and make sure it’s on tightly. 

*a note on recycling – I generally recycle my jars but not my lids. I buy replacement lids from Lakeland and these seem to fit quite a range of jars. For the jars that I can’t get lids to fit, I use cellophane covers. I also use these for preserves that I’m giving as gifts as I think they look prettier!

Storing

Store preserves in a cool, dark place such as a larder, cellar, garage or shed. Most jams and chutneys will keep for at least a year (and chutneys benefit from having a little time to mature) but there are exceptions:

• Fruit curds should be used within 4 weeks.
• Uncooked condiments and relishes, such as pesto, should be used within 3 weeks.
• Low-sugar/fridge jams can be kept for up to 6 months but need to be kept in the fridge once opened and used within 2 – 3 weeks.

Personally, to tell if a preserve is past it’s best, I find it best to trust my nose. If it smells funny, it’s probably not good to eat!

How to sterilise jars

As well as telling me how many visitors I’ve had, my blog stats also include the google search terms which people used and were directed to my blog. One search that comes up on an almost daily basis is “how to sterilise jars” so I thought I’d write a little bit about that. I’m a helpful soul really!

There are a variety of ways you can sterilise your jars. I do it by washing the jars and lids in very hot (as hot as I can bear) soapy water, rinsing them off, shaking off any excess water, then putting them in a low oven for about 10 minutes or until dry.

Alternatively you can put them in a saucepan of cold water, bring to the boil and boil for 10 minutes.

If you have a dishwasher, a very simple way to sterilise your jars is to put them through a hot dishwasher cycle. 

Tips

• Don’t use jars that are cracked or chipped.
• Most jams, chutneys and marmalade should be poured into warm jars to stop the preserve from cooling too quickly before it’s sealed – so try to time your sterilsing to tie in with when the preserve will be ready for potting. 
• Don’t put hot jars directly onto a cold surface (such as a marble worktop)- the sudden change in temperature can cause the jar to crack.