Is there a meat more versatile than chicken? I’m not so sure there is. It’s also one of the easiest meats for a home cook to make the most of the whole ingredient.

And yet, every year in the UK 101,000 tonnes of poultry are binned. Why?

There is so much you can do with a whole chicken or parts of a chicken, it is enhanced by an abundance of wonderful flavours, can be accompanied by a whole host of ingredients, the leftovers can be transformed into exciting dishes, it freezes well when raw and once cooked as well as being the gift that keeps on giving since once you’ve finished with the meat, the carcass creates the most delicious stock that can be used for soups, stews and gravy.

I’m a thigh girl myself, how about you?