Well that just shows you that a bit of time, care and attention makes all the difference.
Having finished the roast chicken I picked the meat off the carcass and put it to one side in the fridge with whatever juices and bits of gravy were left in the pan.
The carcass then went into a pan with a chopped onion and giblets and the water left over from draining the potatoes and was left on a low heat for a couple of hours. That was then drained off and the stock put in the fridge next to the chicken.
Two of us ate it this evening.
Oil was heated in a wok and once it started to smoke I added the chicken and started to cook it through on a high heat.
I then added chopped spring onions, garlic, ginger and red chilli and some shredded green beans.
That was cooked through for a few minutes. As it cooked I stirred in a couple of tablespoons of oyster sauce.
I then added the stock which in the meantime had been heated through in another pan. It had been thick and jelly like coming out of the fridge.
I then added two packs of noodles and cooked them through and the whole lot was poured into two bowls.
It was thick and unctuous and possibly the best chicken noodles I have made.
In the meantime Galen’s art teacher has told him that there is something of the Francis Bacon in the way the he paints. So he has taken that on board and spent the evening painting a picture of an Ox’s heart that I picked up from The Farmer’s Market last year.