Hi UJ, you do take the skin and bone off first before putting it into the gravy, I wouldn’t eat chicken with the skin on.
And what’s wrong with a nice healthy salad for lunch?
Vegetarian sausages. lettuce and spinach salad today
We are having Pork Casserole tonight.
Veggie burgers, borcolli and cauliflower
Susie darlin’ - it wasn’t the skin and bone I was talking about, but Chicken Penicilian - obviously implies that it has ‘gone off’ (penicilin mould). Roast chicken with the skin makes it all crispy and I love it.
As to salad - that’s rabbit food - give me the rabbit instead and I’ll casserole it but you can have the salad.
Got you UJoe.
Having Chicken in breadcrumbs, Chips & Bakebeans tonight.
I do believe that ‘chicken penicillin’ may refer to the fact that chicken soup (made using entire carcass bones skin and all) is often referred to as ‘Jewish Penicillin’, the funny thing is that a little while back I was watching some programme on tv, may have been myth busters or similar, then again maybe not, but whatever it was, it was said that in fact a good chicken soup made in this way actually does have some healing properties, so there you go. B.t.w. I frequently make a ‘whole chicken’ soup, simmering the carcass until it is ready to disintegrate, then remove from pot, remove skin and discard, remove every shred of meat from bones and discard bones, then I retain all the large chunks of meat, cover with film and place in 'fridge, skim the resultant stock to remove surplus scum/fat, season, add all the veggies and the smaller bitty bits of chicken, and simmer until veggies cooked. Then I place chunks of meat in the bottom of a bowl and add plenty of stock and veggies. This way you avoid the chicken disintegrating into little threads and you have nice big chunks.
Chicken breast quietly defrosting. Will shortly chop into pieces, fry an onion, mushrooms and stir fry vegetables with the chicken, add chicken stock, plus curry oxo, plus garam masala & cumin for a chicken curry!!!
Not quite decided yet, but quite possibly grilled gammon, cauliflower cheese, tinned toms, and maris piper spuds boiled 'til they are floury and then just a dab of butter on 'em.
Hi Des, you are exactly right about Jewish Chicken Penicilian. As you know it’s a Jewish Dish, which they have on Passover or if anyone has the Flu. Your cooking method is spot on. My Mother-in-Law was a Cook in the Jewish School for 30 years, that’s where I got the recipe from, she was an ordinary cook at English Schools, then they asked her if she wanted to work for a Jewish School, but had to have extra training, because of their beliefs and the way they cook things, so couldn’t wait to go there, as she lived in Stokenewington, at a place called Jewish Island, where she was surrounded in Jews, and she just loved it and the School.
We are having Pork Shanks and Vegs. tonight.
roast chicken broad beans and peas for the meat eater and broad beans peas and cheese omelet for me.
Fish 'n chips today - whoopee!!!
That was interesting. Your mum must have been a special lady with a very large recipe collection.
Hosin and garlic chicken stir fry, with fresh fruit salad to follow.
I am just about to go and make some traditional type pasties using diced steak, carrots, swede and pots. They are actually quite large so maybe will only serve with beans.
Bought a pastie from Tesco last night it was flamin’ awful pots were almost raw ugh!!!
Had liver and onions and red pepper with mash and peas, loved it. :-D:-D
Some roast squash and a sweet, crunchy apple. Not much appetite but this was quite tasty. 
Peppermint tea and a book before bed.
DM - can you very carefully box one up and courier it to me??? - sounds fabulous but I would definitely have it with mashed potato - however, perhaps a mashed sweet potato.