There is a new thing, they will too, come to know.
After a roast chook, they can bet their bottom dollar, there will be chickeny lentil soup on the stove the next day!
You will need:
1 leftover roast chook carcass. If there is stuffing, remove it.
Place chicken carcass in a large saucepan, and if there is any left over meat chuck that in too. Add in a couple of litres of water.
Cover and simmer for half an hour. Remove carcass and any meat and let cool. Pick any meat that is still on the bones into a bowl, cover with cling wrap and put in the fridge. Put the stock in the fridge too.
The next day, strain the liquid into a bowl. You will need about 6 cups for the soup. Freeze any leftover chicken stock for something else. More soup, or rice, whatevs.
1 tablespoon oil
2 cloves garlic, crushed
1 onion, chopped finely
2 celery stalks, chopped finely
1 375 gram packet of green lentils, rinsed and drained
6 cups of chicken stock.
handful of fresh parsley, chopped
Heat oil in a large saucepan, gently fry garlic, onion and celery for 5 minutes.
Add any chicken meat, stock, parsley and lentils. Season with pepper only. Do not add salt at this stage, it prevents the lentils from softening or something like that. It's a thing.
Bring to the boil, then simmer, covered, for 1 hour.
Season with salt to taste.