Proof of the Pudding

Today is one of the days I enjoy most in the week: the day I get to make the Chicken Stock from "this weeks" Chicken Carcass and then turn that into a cauldron of soup, for many a bowl, later on. No big deal? It is when you consider the job of choosing flavours to use throughout the process. People here have said that I must be mad to go to all this trouble with a few bones and I think that some think that I am talking out of the top of my head when I discuss what I do. So, first, a photo. Proof that stock-making is going on right now as I type and it's a shame that you can't smell the aroma. There is nothing unusual about this, the bones, a few veg and herbs (both dried and fresh), and salt and pepper. 2 points to note though:
1) I have included all the fat and scrapings from the roasting dish which the bird was left in while being used up. Later, when strained, the stock will be chilled and then the (set) fat will be scraped off the top.
2) This week the homemade Sage & Onion stuffing (what's left of it) has been reserved to be used later in the souping process as a thickener/flavourer.

This last week, it seems, was National Barbecue Week in the UK. I found out just yesterday and, always looking for an excuse to cook, last night I carved the one remaining Breast from my Chicken then rummaged through the cupboard, looking for flavours in keeping with a "barbie" theme :

Hocked Chicken in Barbecue Sauce (For 2 but I ate the lot!)
INGREDIENTS
Olive Oil
A little unsalted Butter
1 whole cooked Chicken Breast.
Some Sage & Onion Stuffing (I took mine from inside the bird.)
1 Onion
3 Cloves of Garlic
1 Fennel Bulb
1 stick of Celery (see notes)
Green Pepper
1 Red Chilli Pepper
1 glass German White Wine (Hock)
Barbecue Sauce ( Thanks go to Helen in Florida. Oh! and Jack Daniels.)
1 Little Gem Lettuce

PREP
Coarsely cut up the Chicken Breast.
If necessary, chunkily dice the stuffing.
Top, tail, "peel" and coarsely chop the Fennel Bulb.
Dice the peeled onion.
Finely chop (or crush) the peeled Garlic.
Finely slice the de-stringed Celery Stick (see note)
Deseed and remove the pithy membranes then coarsely chop the Green Pepper.
Chop the Chilli Pepper (seeds an'all if you dare!) See note
Break up the Lettuce into leaves and tear or chop each in .half or so.

METHOD
Add to a frypan a sliver of butter and a glug of Olive Oil then throw in the Onion, Celery, Fennel, Green Pepper, Chilli Pepper and Garlic and sweat over medium heat for a few minutes. Add the glass of wine and the Chicken pieces and Stuffing then raise the heat a little and allow the wine to reduce right down almost to nothing before adding the Barbecue Sauce (to taste and gently stirred through) and then the Lettuce. Cover and gently heat until the Lettuce is wilting (turning over GENTLY occasionally without breaking up the chicken pieces too much) and then turn out onto a plate or two. And if you ARE cooking for two....expect an appreciative kiss!!

NOTE
If you snap the Celery into pieces you will find that you will be able to de-string it easily, before slicing, and that makes for a more tender inclusion to the dish. Easier tried than described....have a go!

Here in Spain there is a particular type of Green Pepper sold in profusion and a lot cheaper than the Bell variety. This photo shows exactly what I buy and in this recipe I used about half of what you see (plate and teaspoon provided for scale). Also you get a peek at the type of Red Chilli I use.
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Привет!
Завтра я полагаю, что Вы собираетесь идти в Россию. Когда Вы возвращаетесь к Испании, пожалуйста назовите меня, потому что мы имеем дату Завтрака вместе, которая была отложена, и я не собираюсь забывать это.