cooked chicken - how long is fresh?

Chipps

I pour boiling water over the carcass in the slow cooker & pour enough boiling water over to completely cover it, then leave it on low overnight.

I know that you are supposed to put all the vegetables & herbs & things in beforehand, but I don't - they go in on the next go round, when I actually make the soup, that way we get to eat them as part of the soup!

Floss

I can remember my mum feeding 6 of us for at least 3 meals from a chicken - roast on sunday, cold with bubble & squeak on Monday, in a pie with veg, curry or sweet & sour on Tuesday, then soup on Wednesday.

Maybe chickens were biggger then - i am going back about 30-35 years!

(Sorry if this sounded a bit Monty Python "When I were a lad..."!)

Kazonline

And to think my greedy lot (3 boys)will easily polish off two chickens in one sitting if I let them!!!! I've marked this thread so I can find it easily in future (is there a way other than 'subscribing' to the thread?) I'd love to get a few meals out of one chicken - perhaps then my monthly grocery challenge wouldn't put me to shame!!
Kaz
PS As I made the bolognese earlier today I put half of it in plastic boxes ready for the freezer. Thanks to that and a bit of H/M bread I've made the usual amount stretch to 2 meals :T
Lamb 'cawl' is cooling ready for tomorrow - will attempt to do the same with that when they aren't looking

oOMiaOo

Nigel Slater (may he live forever!) suggests saving parmesan rinds (either freeze them or keep wrapped in the fridge), and adding them to soup to give a savoury, cheesy flavour. You fish the undissolved bit out afterwards.

Not really chicken related, but sprung to mind with all the talk of stock!

I like making a chicken risotto with leftovers and chicken stock...