When I was young a roast chicken was an expensive luxury more expensive than beef or lamb. Nowadays it is ubiquitous and industrial farming methods means it can be cheap and nasty.
A happy (free-range/organic) chicken makes three meals for us – a roast “dinner” with vegetables and gravy followed the next day by a salad and then some stock to make a soup or risotto.
An organic free range chicken currently from Waitrose makes us feel virtuous. We need to find a local supplier.
