Chicken with Mushrooms and Cream

Tuesday 2 December

After eating the breast of Sunday's roast chicken, we broke the rest down as usual into edible-as-they-are-bits (drumsticks, thighs, a wing and a prayer, some nuggets of meat), and a carcass. Today Barbara took the carcass and made a lovely all-day broth out of it in the slow cooker, then had the brilliant idea of rehotting up the legs, thighs, and wings by dunking them in the soup for bit. They then went into a mess of sliced sautéed mushrooms with a little thyme and a 1/2 cup of cream, just enough to bind it all.