It started with chickens that I liberally dressed with herbs, and then roasted on a bed of chopped leeks and carrots. When it came to service, the leeks and carrots were whizzed with some chicken stock to duty as a gloopy sauce. By way of greens we had sautéed courgettes and beans. I believe we also baked some sweet potatoes that we grew at home.
The chicken bones were reserved for making stock, which happened the following morning.
Far from being a culinary afterthought, the meal that appeared two nights later was so enjoyable that it deserves its own title: Roast chicken and caramelised leek & carrot risotto.
While this was in progress I roughly chopped some roast chicken leftovers, as well as the remains of the sautéed greens. When the rice was just about ready I added the chicken and veg to the pot to warm through.
I should mention that we ate this by the fire, while rain deluged and wind galed.
(Even if I say so myself)
This is how Chef Tiziano Muccitelli rocks a risotto with zucchini/courgettes (image source: 500px)