I believe that the best-quality fresh chicken deserves to be cooked whole and simply. However, once you have found your preferred way of roasting a bird, recipes for leftover chicken may ultimately prove more useful than treatments for the whole bird. Here is one of my favourite ways of using up chicken.
Ingredients:
leftover chicken
1/2–1 small tin of anchovies, drained
1/2 garlic clove, crushed to a purée with a fork and a pinch of flaky salt
1 tablespoon olive oil
lemon juice
a few spring onions or 1 small red onion, finely sliced
waxy or new potatoes – ideally Pink Fir Apple or La Ratte
chopped parsley
Cut up the cold chicken, but not too small. Roughly chop 1/2–1 tin of anchovies, depending on the amount of chicken you have and how much you like anchovies. Mix the anchovies with the garlic, olive oil and a squeeze of lemon juice. Toss this mixture with the chicken and onions and leave to macerate while you boil some potatoes until tender. Slice them when still warm and toss immediately with the chicken mixture and some chopped parsley.
Other possible additions: black olives, capers and sun-dried tomatoes.