Sat, 30th June 2007

So these are the two roast chickens when they came out of the oven.

I deboned the chickens and sliced the meat into thin slices. I also made a mushroom cream sauce with lots of pepper, pan juices, caramelised onions & garlic.

And here I am deglazing the roasting dish with some water (you can also use wine or stock), then adding mushrooms, black pepper, cream and a tablespoon of bisto to make a rich tasty gravy.

Now I'm dashing off to make chicken salad sandwiches and ham/cheese sandwiches for my kids to pack for Sunday Splash later. Have a lovely Sunday, all.