Some people like to make curry out of theirs, others prefer to put them in a sandwich. But what are your hints and tips for making the most out of your chicken leftovers?
I think the most important, but most disposed of leftover is the carcass. It doesn't matter if you don't have time on your hands and have to go to work. Shove some veggies in some water of a big pot of water, season, add the carcass and cook all day on a very low heat until you come back from work. Strain and you’ve either got stock to freeze or use. Reduce it down and you have soup to take to work tomorrow and add some cream and a bit of chilli.
Dont buy chicken in the first place. Unless your willing to kill the chickens themselves turn vegan-Its healthy, cheap and cruelty-free unlike animal meat!!
Originally posted by riverghost: I think the most important, but most disposed of leftover is the carcass. It doesn't matter if you don't have time on your hands and have to go to work. Shove some veggies in some water of a big pot of water, season, add the carcass and cook all day on a very low heat until you come back from work. Strain and you’ve either got stock to freeze or use. Reduce it down and you have soup to take to work tomorrow and add some cream and a bit of chilli.
Or use a slow cooker if you dont want to leave a stove when you are out.
Originally posted by Cider_man: Dont buy chicken in the first place. Unless your willing to kill the chickens themselves turn vegan-Its healthy, cheap and cruelty-free unlike animal meat!!
I am and I have. You seem to be one of these food nazis that we were talking about earlier on. It's a personal choice. Just because it's not your choice doesn't give you the right to tell other people what to do.
I personally hate the sterile unanimal-like packaging that supermarkets use but I haven't once told people on here that they shouldn't buy them.
Telling people what to do will not aid whatever cause you have, it will only build up resistance to it.
I think that fact that you feel the need to buy 'vegan meat' only shows that you miss the real McCoy.
The time I spent as a vegan I did use such substitues but used the multitude of options available to that diet.
I could hardly believe my ears when a woman on last night's programme admitted she only used the breast meat and threw the rest away. The two of us, we have a roast on Sunday and Monday, then two days' sandwiches for packed lunch plus soup made from the carcass. Eight meals plus lots of soup is not expensive from a 7 quid free range bird.
Originally posted by Giovanni L: I could hardly believe my ears when a woman on last night's programme admitted she only used the breast meat and threw the rest away. The two of us, we have a roast on Sunday and Monday, then two days' sandwiches for packed lunch plus soup made from the carcass. Eight meals plus lots of soup is not expensive from a 7 quid free range bird.
I've always been a free range lover for both eggs & chicken (ever since I was little I was told only buy eggs from happy cheickens). Since moving out from my parents I've been on a tighter budget, but stuck to my morals & just made sure leftovers were used for pies, curry's & sandwiches. However I never realised making stock was as easy as Hugh demonstrated on his programme. I do have one question though, I don't have a saucepan big enough to fit a whole carcus in (let alone the veg too), can you break the carcus up or would people recommend using a caserole dish? I'm assuming my casserole dish is suitable for the hob? I'm planning my first attempt at stock making this Sunday - wish me luck!
P.S. I am guilty of one thing, the first time I took the leftovers off my roast chicken, I forgot to take the meat off the bottom, I was horrified to see all that meat fall in the bin when I realised. I'm glad Hugh pointed out that lots of people make this mistake, I'd felt like such an ameteur up to then! LOL!
Never done it myself as I have a large pan for making stock, but I imagine that you can just as easily make the stock (or do the first bit) in a casserole dish in the oven. I just bung the carcass plus some veg in the pot I use and leave it simmering away for quite some time, then I sieve any bones etc out and reduce it down. I like to reduce my down until is has turned jelly like when cold. You could do the simmering away bit in the casserole and then sieve the liquid into a smaller pan.
I tend to make a stock with the carcas, I have just done my chicken, and made my husband a sandwich for his lunch tomorrow, a chicken salad for me, I am also making the Rissoto that was shown on the show, and I still have a chicken breast left.
I strip the meat off.. then make a stock (breaking the carcass hasn't had any ill-effect on the result!).. then the following day, I make a risotto.. it tastes SO much better with fresh chicken stock! (try chilling it first and you can lift any fat off the top - incase, like me, you roast your tatties in with the chook in the first place!) - by the by, anyone else notices the stock from a free range chicken is much more intensely flavoured than the cheap ones? And.. if I can't be bothered to stand and stir a risotto - stir fry time!! Yummy... getting hungry just typing this!
I make a dish with strips of the leftover chicken, 1 can Cambells Chicken soup, 1 can Cambells mushroom soup, chopped mushrooms, sliced onion....
Throw it all in a baking dish, add a few pinches of dried mixed herbs, mix it all together, then crush a bag of plain or cheese n onion crisps and sprinkle these on top. Sprinkle with grated cheese then bake in oven at 190c for about 40 mins or until top is browned
Serve with any kind of potato (i love jacket spud with this) or rice
Originally posted by angel10578: I make a dish with strips of the leftover chicken, 1 can Cambells Chicken soup, 1 can Cambells mushroom soup, chopped mushrooms, sliced onion....
Throw it all in a baking dish, add a few pinches of dried mixed herbs, mix it all together, then crush a bag of plain or cheese n onion crisps and sprinkle these on top. Sprinkle with grated cheese then bake in oven at 190c for about 40 mins or until top is browned
Serve with any kind of potato (i love jacket spud with this) or rice
I always roast the whole bird , so thats the one meal taken care of. The other half , I either curry , casserole or chicken & mushroom pie . Then I put the carcass into the pressure cooker with some veg , drain that , pick the bones for Jack our staffy , the stock then I use as a base for a mainly vegetable stew adding anything thats limp , turning green or looking otherwise not too healthy from the bottom of the fridge and veg rack , plus some form of dried pulse . I would'nt dream of throwing any part of it away . Nothing gets wasted in this house !!
Medium whole chicken (usually buy 1 get 1 free), in the pan with homemade BBQ sauce.
Roasted vegetables and potatoes. 4 people in family, cut chicken in four after it's cooked.
Usually share a few pieces of chicken with dogs, but they don't get no bones, chicken bones are extremely dangerous for dogs, as chicken bones are very brittle and can choke your dog and/or damage their stomach.
After dinner, there's nothing left of meat on bones, so just boil the bones for soup stock.
