I dismantled the chicken - two leg sections (drumstick and thigh), 2 wings, 2 breast pieces with the *tenders* separated. The remaining carcass went into the slow cooker with a couple of carrots, a stalk of celery, about half an onion, and some peppercorns. The fat and skin got rendered down for the fat, and *cracklings* (these to sprinkle on a salad). For dinner I will cut one of the breast pieces in half, pound the pieces thin, bread them, and grill quickly - a vaguely Japanese way of cooking them. Steamed rice and carrots glazed with butter (I would use a spoonful of marmalade if I had any) to go with the chicken. And I made vanilla cornstarch pudding for DH, which he can have with some sliced banana on top. I'm not much of a one for sweets, but he certainly is, and I don't indulge him as often as perhaps I ought to.
The leg pieces and wings will get grilled tomorrow, for dinner and the next day's lunch. The remaining breast piece, and maybe the tenders, will be ground, and added to ground beef for meatballs.
After the carcass has cooked for a little while I will remove the bones, and remove the pieces of meat still clinging to them. Then return the bones to the pot and continue to cook, for stock. The removed bits of meat will end up in a gravy, maybe with mushrooms, over pancakes or pasta. Other people might make soup, but DH doesn't like chicken soup.
