what to do with a roasted chicken

daisy dukes


Joined: 06/09/2008
Posts: 3815

Message Posted:
21/09/2010 19:02

Every week i make a roast chicken. Usually i can get about about 4 meals out of, but i need some yummy ideas of what i can make with it for 3 of the meals...any suggestions? I don't eat green veg, but i'm good with almost anything else.....







DD

jock1



Joined: 06/01/2008
Posts: 3786

Message Posted:
21/09/2010 19:05

you could always invite me sam...?

TourGuide


Joined: 20/05/2009
Posts: 735

Message Posted:
21/09/2010 19:10

DD

1. You can make a Curry

2. Chicken Macorroni

3.Chicken Salad.

lovingcyprus


Joined: 02/03/2007
Posts: 1272

Message Posted:
21/09/2010 19:11

Thai Green/Red Chicken curry with either rice or noodles

yrret


Joined: 17/08/2010
Posts: 761

Message Posted:
21/09/2010 19:12

You said you wanted to up your weight a little Sam so, eat twice as much each time, and then you will only need one idea.

King Neptune


Joined: 08/05/2008
Posts: 51

Message Posted:
21/09/2010 19:23

Strip it bare and make a Risotto.

Groucho



Joined: 26/04/2008
Posts: 7993

Message Posted:
21/09/2010 19:28

Chicken soups.... with lots of veg or cream of chicken.



Chicken rissoles.



Chicken sandwich... what could be better, mayo salad and crispy bacon pieces - delish!



Curry made with roasted chicken is never quite right though....

lucienne


Joined: 29/01/2009
Posts: 129

Message Posted:
21/09/2010 19:45

chicken pie or fricasee.

andrew4232



Joined: 04/07/2009
Posts: 1543

Message Posted:
21/09/2010 20:16

yea gods how tight can you get four meals an you want more i think you have already had value for for money out it

the butler


Joined: 22/06/2007
Posts: 1958

Message Posted:
21/09/2010 20:19

Hi Sam,



Chicken risotto, chicken & mushroom pie, Chicken, onion & aparagus (tinned if you can find it) in white sauce topped with mashed potatoe. Chicken soup, chicken in mayo & a sprinkle of mustard with jacket potatoe.



The butlers wife

arrry



Joined: 19/08/2008
Posts: 1235

Message Posted:
21/09/2010 20:25

Blimey ......all that out of one little chicken !!! I'm coming round for dinner !!

helper


Joined: 16/01/2009
Posts: 235

Message Posted:
21/09/2010 20:25

Honey soy chicken + noodles (fry chicken in olive oil, soya sauce an honey)

or

1 breast spread tomatoe paste on top with helum, slice of tomatoe and grill, serve with salad and pita bread

or

Grate 1 onion, glove of garlic, sweet & hot pepper, spoon of tomatoe paste , fry in olive oil, add bulger rice (pour boiling water on it 10 mins) and chicken serve with salad



Yum

racoonchic



Joined: 17/11/2008
Posts: 3223

Message Posted:
21/09/2010 21:02

have someone make love to it and u can have chicken ala creme xx

daisy dukes


Joined: 06/09/2008
Posts: 3815

Message Posted:
21/09/2010 21:02

It seems that many of these very delicious sounding things to do, need uncooked chicken...i need recipes for an already cooked chicken.



My fave suggestions so far...

chicken pie...i have already got pastry, but i could use some help on the rest of ingredients please?

Soup...can this be made with cooked chicken?

Honey and soya...mmmm, and the other one, although i think i shall use cheddar instead of hellim....



i quite like frying bacon and adding it to potatoes and chicken, mixed with salad cream and different spices...mmmmm



DD

Clarissa2


Joined: 12/06/2009
Posts: 1476

Message Posted:
21/09/2010 21:15

Dear dd,



Why to roast the whole chicken if you can not eat it, and then wonder what to do with leftovers?

Roast only parts you can eat with vegetables.

And use the recipes suggested to you to cook fresh chicken meals. Simple.



Clarissa

wynyardman



Joined: 15/12/2007
Posts: 4580

Message Posted:
21/09/2010 21:22

DD



Whattodo

wynyardman



Joined: 15/12/2007
Posts: 4580

Message Posted:
21/09/2010 21:24

DD



Stuffit



wyn

Clarissa2


Joined: 12/06/2009
Posts: 1476

Message Posted:
21/09/2010 21:29

Re : Msg 17,



Good suggestion, wyn!



Another suggestion for chicken or turkey leftovers - bonfire!



Clarissa

Groucho



Joined: 26/04/2008
Posts: 7993

Message Posted:
21/09/2010 22:02

DD



Soup? Yes of course... a roasted chicken carcass is just the thing for the base stock of a chicken and vegetable soup...



1 carcass

1 Onion finely chopped

2 Carrots chopped

2 Sticks Celery (or celery tops ,are ideal too)

1 potato diced



Put the carcass in enough cold water to cover it. Season lightly and bring to the boil... then simmer for as long as it takes for all the bits of meat to loosen from the carcass. Allow to cool and strain to remove the bones.



Pick off any large lumps of meat and add them back into the stock.



While the carcass is simmering sauté the vegetables until they start to caramelise and brown...



Add the vegetables to the stock and cook further until all ingredients are really tender. When the carrots are tender you'll be about right.



You can then decide whether you want a chunky country-style soup or zap it in a blender for a creamier soup.



Adjust the seasoning and add a touch of cream for a decadent finish

lucienne


Joined: 29/01/2009
Posts: 129

Message Posted:
21/09/2010 23:17

Chicken pie: In a little butter or oil, fry an onion, some mushroom, and some red pepper (gives it a nice flavour), you could use some bacon too, either make a separate white sauce or sprinkle some cornflour into the veg and then slowly add milk until the right thickness, add sauce and pepper. Add some chicken pieces put in pie dish and cover with pastry. For a lazy version instead of making sauce use a tin of condensed soup either chicken or mushroom.

Lilli



Joined: 21/07/2008
Posts: 13081

Message Posted:
21/09/2010 23:21

daisy make a coronation chicken add salad lovely x

Goonerboy


Joined: 01/04/2009
Posts: 723

Message Posted:
21/09/2010 23:24

I can always pop round , we'll have the chicken for dinner and then I can help you over the yoghurt too, in the morning!

marcosthechef



Joined: 30/11/2009
Posts: 646

Message Posted:
22/09/2010 00:39

Goonerboy & Jock1 stop being such tight Pikeys and take the 'bird' out for dinner FFS

daisy dukes


Joined: 06/09/2008
Posts: 3815

Message Posted:
22/09/2010 08:56

These have all been super answers....i was getting rather fed up with chicken and potatoes, chicken salad and chicken sandwiches. I am definitely going to try the pie...seems simple enough....a question about the soup though....i assume you been boil up the left over cooked carcass and not a raw carcass?



DD

mikelapta



Joined: 20/11/2008
Posts: 2186

Message Posted:
22/09/2010 09:23

After you've had your main meals,take any remaining meat off,boil the carcass with onions,potatoes,herbs and spices.after boiling for about an hour remove the carcase,add the meat you took off earlier.Delicious soup,any leftovers my cat loves it,will give Honey,my new puppy some.

How you doing Sam?

Mike

daisy dukes


Joined: 06/09/2008
Posts: 3815

Message Posted:
22/09/2010 09:25

Mike, i just said hi to you on FB.....but you logged off.....





DD

helper


Joined: 16/01/2009
Posts: 235

Message Posted:
22/09/2010 09:50

Special fried rice, (add prawns, peas spring onions) slice chicken on top, sprinkle soy sauce

or



Chicken fried with sweet peas (mange tout) and mango

or

Chicken satay-Grind peanuts to a paste, add olive oil, soya sauce, smother over chicken (placed on foil) warm in oven or under grill,



chicken chow mein with egg thread noodles

Groucho



Joined: 26/04/2008
Posts: 7993

Message Posted:
22/09/2010 11:22

DD



Yes the roasted carcass... the final taste is much better... in fact if you have a raw carcass (because you've cut joints off for other dishes) I would recommend you roast it first... you could use a raw one but the taste will not be as tasty and you may even make the meaty bits chewy.



When making stock, beef, lamb or chicken a good chef always roasts the bones to release all the very best of the flavour...

Groucho



Joined: 26/04/2008
Posts: 7993

Message Posted:
22/09/2010 11:26

cont:



However if you want a cleaner-tasting stock say for a risotto, pilaf or paella then using the raw carcass is advised. You don't want the other flavours overwhelmed by the stock.

blade


Joined: 19/06/2010
Posts: 1286

Message Posted:
22/09/2010 15:31

Fried chicken in bread crumbs.

Stir fried chicken with mushrooms? pinapple? what ever you like.

Chicken kebabs.

Mexican type chicken taco's.

Grilled chichen breast with cheese on top.



When you have finished the chicken boil up the bones with potatoes and veg, when cool remove any meat then strain and remove the bones. Your dogs will love it! Beats buying dog food and much more healthy.

daisy dukes


Joined: 06/09/2008
Posts: 3815

Message Posted:
22/09/2010 15:39

Groucho.....thanks for that little nugget..i was always under the impression you only boil up the raw carcass and bones!! Wow!! I have suddenly fell into a whole new dimension, i thought once the chicken was cooked, all you could do was eat the remaining meat....how wrong i was!! My 3 remaining meals of a cooked chicken, has suddenly taken on a new life...i have only all you lovely people to thank for!!



All these recipes and ideas have been copied and pasted into a file on my laptop....there's too many to thank individually....not enough time...i have cooking to do!!!



(btw...i'm a fan of mexican food, and can't believe i didn't think of tacos!! A short case of tunnel vision me thinks!)





THANK YOU ALL SOOOOO MUCH!! SUDDENLY CHICKEN DOESN'T SEEM SO BORING NOW!





DD

Clarissa2


Joined: 12/06/2009
Posts: 1476

Message Posted:
22/09/2010 15:47

Re : Msg 28&29,



Groucho, let's not mix pears with cherries.

Good chefs ALWAYS make chicken stock, or bouillon, or jus from FRESH chicken carcasses AND joints.

And yes, with ribs of meats like veal or venison, they do roast them beforehand , but only for about 20 or so min.

What they don't do - is to recycle already full-time roasted bones, as they have lost all their juices and their taste value is zero, and should go straight to the skip.

I'm sure you meant to give DD a recipe of a tasty soup, not the the advice on "how to survive famine" by boiling incinerated chicken bones.

Please throw these carcases away and cook yourself fresh chicken soup - because you're worth it!



Bon appetit!



Clarissa

Groucho



Joined: 26/04/2008
Posts: 7993

Message Posted:
22/09/2010 16:01

Well there are plenty of Chefs who would disagree with you...



I did point out the for soup roasted bones are my preferred starting point but for making stock for use as stock other than for soups I would use the raw carcass...



However to state that "What they don't do - is to recycle already full-time roasted bones, as they have lost all their juices and their taste value is zero, and should go straight to the skip." would be wasting lots of residual flavour and wasteful... why do that? There are no health or taste issues that prevent the use of the carcass.



http://www.jamieoliver.com/recipes/chicken-recipes/easy-chicken-stock



Pretty much agrees with my idea...

Groucho



Joined: 26/04/2008
Posts: 7993

Message Posted:
22/09/2010 16:03

"I'm sure you meant to give DD a recipe of a tasty soup, not the the advice on "how to survive famine" by boiling incinerated chicken bones. Please throw these carcases away and cook yourself fresh chicken soup - because you're worth it! "



As DD is looking for things to do with the roast carcass, your only advice is to bin it... like that's going to feed anything other than the local cats!



Who said the bones would be incinerated? Oh you did - you obviously cook all your poultry to buggery!

I don't and there is plenty of flavour to be had...

posher


Joined: 18/09/2010
Posts: 55

Message Posted:
22/09/2010 16:15

Daisey I don't mean to be insensitive but if you have reached the ripe old age of 41 and dont know how to make chicken soup it may be wiser for you to nip down the hut for lunch

daisy dukes


Joined: 06/09/2008
Posts: 3815

Message Posted:
22/09/2010 16:21

posher, you're probably right...however i could show you things to make with vodka that may turn you into an alcoholic....i am not a cook, never have been...my speciality is beans on toast with cheese..although i'm fast becoming a dab hand at making a roast! Pray tell...what exactly does 'ripe old age' mean??





DD

daisy dukes


Joined: 06/09/2008
Posts: 3815

Message Posted:
22/09/2010 16:28

and for the record....i do know how to make a stock for soup, i was just suprised that it could be made from a cooked chicken!



DD

andrew4232



Joined: 04/07/2009
Posts: 1543

Message Posted:
22/09/2010 16:30

you may find that stock made from roasted/ all ready cooked bones will be cloudy due to the fact that the blood etc in the carcase has already coagulated which would normally keep the stock clear, if you require a clear stock you can add beaten egg whites and shells to cold stock slowly bring to a simmer this will then form a crust on the top do not stir once its simmered strain and you have a clear chicken stock/ soup

Clarissa2


Joined: 12/06/2009
Posts: 1476

Message Posted:
22/09/2010 16:43

Re : Msg 34,



Dear Groucho,



"As DD is looking for things to do with the roast carcass, your only advice is to bin it... like that's going to feed anything other than the local cats! "



I sincerely think that it is its only destination.



"Who said the bones would be incinerated? Oh you did - you obviously cook all your poultry to buggery! "



Actually I meant usual English way of roasting meat almost to death. ( And I don't refer to you personally!).

I've been cooking Italian and French cuisine all my life. And very seldom I do roasts as it does not suit the Med climate.



Clarissa



P.S. I have a very good Med recipe of chicken soup with lemon if you are interested.

P.P.S. I'm not in a gastronomical competition with anyone.

Groucho



Joined: 26/04/2008
Posts: 7993

Message Posted:
22/09/2010 18:52

Clarissa truce agreed...



You really ought to try a soup made with the leftover roast chicken or turkey carcass one day... Given the right mix of veg, seasonings etc. and time to simmer to its fullest flavour it can be truly wonderful... especially when you think you are getting a head cold...



The presence of chicken fat in the dish (the Jewish call it schmaltz) helps the body to fight off the infection and relieve many of the symptoms like sore throat and chest infection. Gives you strength too...

Brinsley


Joined: 04/04/2009
Posts: 6858

Message Posted:
23/09/2010 01:02

Sam

Grab the parsons-nose, say a few hail Mary's, ask the Pope for an extra large condom to fit the fowl into for a roast-in-the-bag and cook for 1.45 hours. Should turn out as a well purified white piece of unidentifiable tasteless bit of saintless nonsense!



Richard

Lilli



Joined: 21/07/2008
Posts: 13081

Message Posted:
23/09/2010 01:08

clarrisa i would be interested in your recipes. Grouch I have learnt a lot from you and others on this post. nice to have a post not infected by nasty comments x

AlsancakJack



Joined: 14/08/2008
Posts: 5762

Message Posted:
23/09/2010 07:19

Sam

'my speciality is beans on toast with cheese.'

Now you are talking. There is nothing like a plate of comfort food.

daisy dukes


Joined: 06/09/2008
Posts: 3815

Message Posted:
23/09/2010 09:43

AJ, i'm also quite a dab hand at whipping up some mashed potatoe and gravy too....sometimes i go all out and have a cheese sauce instead of gravy..........now that really is comfort food!!





DD

Bernies


Joined: 21/09/2010
Posts: 95

Message Posted:
23/09/2010 09:51

why is even a thread about chicken gets hijacked Message 42



great recipes though

daisy dukes


Joined: 06/09/2008
Posts: 3815

Message Posted:
23/09/2010 09:53

erm Bernie....perhaps you wrote the wrong message number?





DD

Clarissa2


Joined: 12/06/2009
Posts: 1476

Message Posted:
23/09/2010 12:22

Re: Msg 42,

Dear Lilli, my chicken soup recipe is a traditional Levantine take on Consommé di pollo, in which I’m sure Guido excels.

Chicken Soup with Lemon

1chicken (about 1.3kg/3lb) quartered

1white onion

1celery stalk with leaves, cut into large chunks

1 large carrot, cut into half

Parsley stalks

A few Peppercorns

100g Long grain rice

2 eggs

Juice of 2 lemons



Put the chicken in a large stockpot with all the vegetables and herbs; add peppercorns and a good sprinkling of salt. / cont…/

Clarissa2


Joined: 12/06/2009
Posts: 1476

Message Posted:
23/09/2010 12:23

/…cont/



Cover with about 3.5 l of cold water, bring to the boil. Skim the surface and simmer on a lower heat for about 1½ hours, skimming occasionally. Lift the chicken out on a plate, strain the broth through a sieve, pressing down on the veg with the spoon to extract the flavour. Return the broth (about 1.5 l) to the saucepan, add rice and cook over medium heat for another 15 min.

Whisk the eggs until they fluffy. Add the lemon juice .Add the ladleful of hot broth to the egg, whisking to stop it scrambling. Whisk a little more broth, then add the whole lot to the pan. Return the saucepan to the lowest heat for a few min to warm the egg through.

Shred the chicken breasts and scatter over the soup. Season and serve immediately.

AlsancakJack



Joined: 14/08/2008
Posts: 5762

Message Posted:
23/09/2010 12:28

Sam

Message 44:

Now you are making me feel hungry.

Krypton


Joined: 02/09/2010
Posts: 179

Message Posted:
23/09/2010 12:34

Lilli, what nasty comments would those be then. I love Coronation chicken

Clarissa2


Joined: 12/06/2009
Posts: 1476

Message Posted:
24/09/2010 01:02

Re : Msg 49,



AJ, stick to chicken soup, far healthier option.

Groucho



Joined: 26/04/2008
Posts: 7993

Message Posted:
26/09/2010 13:07

Just for the record, I would never use cuts of pre-roasted chicken to make curry, stir fry or the like... the taste of roasting makes the end result taste exactly as it is... 'roasted chicken - in something'... it's just not right. This is because roasting renders the chicken somewhat impervious to other flavours, due I guess to the natural fats making the chicken become almost waterproof and therefore unable to absorb the other flavours you want going on.



You can always tell Sweet and Sour Chicken that been made with cuts of roasted chicken... It's not horrid but by the same token it's not quite right.

Clarissa2


Joined: 12/06/2009
Posts: 1476

Message Posted:
26/09/2010 14:18

Re : Msg 52,



Groucho, I am pleased good taste prevailed!



Re: Msg 42 & 47,



Still waiting for Lilli's reaction...