A fryer, twice
The supermarket had fryers on special. Normally I would get just the chicken legs, and not the more expensive per kilo whole bird, but the sale gave it a better price. But still, it was a whole meat bird, something that I cook twice.
Round one was rubbing it with a soy-hoisin glaze, and roasting it. My who-knows-what-temperature gas oven managed to lightly scorch the sugars in the glaze, and set off the smoke detector. After turning it down (and improving the ventilation to the burnt toast alarm), I had blissful quiet once more. Round one of the cooking gave me some moist, tender chicken, with some tasty, crispy skin.
After eating the dark meat, wings, and the less-scorched crispy skin, it was time to prepare for round two of cooking. I stripped the remaining meat off of the carcass, and cut it into bite sized chunks. These chunks were put into the fridge, saving them for later. The carcass and remaining skin went into my slow cooker, along with some aromatics, a little more soy sauce, and some red pepper flakes. Topped up with water, I set it to simmer until the morning.
After simmering the broth, I separated the solids from the liquid. Into a set of bowls, I first split yesterday’s meat between them. Then, I sliced up some bok choi for each bowl. Finally, the broth. Round two of cooking the chicken was ready to eat.
Dichotomous Diatomaceous 