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Thanks Chicken!

We've never celebrated Thanksgiving in our family - after all, it's not really a Danish tradition.

I know it's not Thanksgiving until Thursday, but today we had a Sunday roast and decided it was our Thanksgiving meal.

The procedure:

Chicken with parsnips, garlic, red onion and carrots.

Mix butter with fresh chopped coriander.

Slip your fingers under the skin of the chicken and rub it with the butter. Cover the chicken with bacon and pour some white wine over the chicken:

Stick it in the oven at 200 degrees for ages and ages:

Do some veg so it's ready in time for the chicken to come out. Pour the liquid around the chicken into a suitable receptacle and peel the meat off the chicken. Serve with the bacon and yum it up with the family:

Keep the bones and all the rest of the stuff left over. Put it in a large pot with a bit more white wine, some vegetable stock, an onion and whatever bits of vegetables that are going off in the fridge. Cover with water and boil for ages and ages:

So not only do you get a great Sunday lunch but also another two meals from the soup cooked on the bones and all the veg you would probably have thrown away anyway.

Happy Thanksgiving.