Start with four bloody great big chicken drumsticks from Gord Moat's farm in Winchester, Ontario. Free-range, grass-fed, old-fashioned happy life chickies! Peel back the skin, rub in a good load of hot pepper, lemon juice, honey and olive oil. Put the skin back in place and leave to marinate for a few hours in the fridge. Then into a hot saute pan to brown off the skin.
Cover with tin foil then 45 minutes in a normal oven. This is actually a monster version of a toaster oven, but I love it. It's up to heat in minutes, cooks well and evenly and uses a fraction of the power of a big one. Throw in a foil pouch with some veggies and a slab of butter.
Rice with lemon juice, peas and some cashew nuts for a bit of an Asian feel.
Dinner for three.
Loads of meat left so throw together a quick pasta salad for someone's office lunch.
Keep the bones and gently simmer for a couple of hours.
Sieve for a nice soup stock.
Some quick-cook noodles, a few handfuls of frozen chopped veggies, a dollop of sliced up bok choi and the rest of the chicken cut into chunks and you've got chicken noodle soup for three.