1 chicken, 2 meals

ROASTED CHICKEN

1 roasting hen
olive oil
salt and pepper
Spike

Rinse the chicken and pat dry, place it an oiled roasting pan or dutch oven. Cook at 350 until done. 170° in the thickest part of the thigh.

Serve it with mushy peas and steamed potatoes.

MUSHY PEAS

1 bag of frozen peas (~10 oz)
butter, olive oil, some juices from the nearly done chicken, salt, pepper, Spike
several potatoes, peeled if you want
water

Put the peas and potatoes in a pot that has a Tbsp or so of olive oil in the bottom and turn on medium heat. Add a Tbsp (or more, to taste) of butter and season to taste with salt, pepper, and Spike.

After a few minutes the peas will begin to sweat, add enough water to cover the peas and about halfway up the potatoes. Put a lid on the pot and simmer until potatoes are tender and liquid is reduced to almost nothing. Add more water as needed. When the chicken is almost done, spoon out a little of the juice and add it to the peas.

Serve together with gravy.

GRAVY

Add a Tbsp of butter to the drippings. Mix 1 Tbsp of corn starch with enough water to make a thin paste, then thin with more water (make sure the lumps are out) and add to the pot with the drippings. Immediately add another cup of water and whisk until combined. Cook over med-low heat until thick. You can add more water if needed to thin it down or more corn starch (premixed with water to keep lumps out) to thicken it.

Next Day, Meal 2

Cube or mince:
1 red bell pepper
1 small onion
1 large carrot
1 large stick of celery"
water

Saute these in olive oil or butter until they begin to soften. Add enough water to not quite cover the veg and cook until fork tender. Add the mushy peas and leftover potatoes (cut into bite sized chunks). Add the leftover gravy and chicken.

Heat thoroughly and serve.

This is a delicious stew and is even better the next day!