Store cupboard challenge

sylvia9121

Or after the chicken is cooked you could shred it

cook some rice, and make chicken fried rice (with pizza):rotfl:

julieq

Drea wrote: »

But the flour wouldn't stick to them then, would it? I'm the worst cook ever, I don't think about things logically

very good point, lol.

Drea

Okay the chicken is out the freezer, I can defrost it a bit in the micro if I need to.

I'm going to get ready then head off to the shop so if I need anything let me know soon

julieq

Well if you can buy things, carrots (cubed and softened slightly in a frying pan in a little olive oil for preference) are always good to bulk up a sauce, would work in this idea I think. And maybe tomatoes, just a couple chopped up for additional flavour and put in with the stock. Be a shame to get too much though, half the fun is the random nature of the ingredients.

Drea

Okay I got some reduced baby carrots and I got a couple of tomatoes. Oh and I got some reduced chives as well, whatever they are

Will let you know how it goes!

Drea

I don't know how high I should have my oven...? :eek:

julieq

150/160ish I'd say. You need a slowish firkly temperature really so it cooks fairly slowly rather than running away and boiling fast.

Drea

julieq wrote: »

150/160ish I'd say. You need a slowish firkly temperature really so it cooks fairly slowly rather than running away and boiling fast.

Thanks I had it at around 130 so I've put it up a little. It was quite fun making my little mixture of things, maybe I should do this more often

I might not be saying that when it all goes horribly wrong of course :rotfl:

juliapenguin

These sound like lovely ideas.

I find chicken thighs really difficult - I'm not a bad cook at all but sometimes my chicken thigh creations are awful. Having said that, I made the most fantastic chicken soup/stew the other day - I boiled the thighs from raw, took them out after half an hour and stripped off the meat then threw the skin and bones back into the pan, boiled for another hour and then used the stock the next day with lots of veg to make the soup. I even made dumplings and threw in the shredded chicken meat five minutes before I served it. I'm drooling now at the memory of it.

Why am I so obsessed with food??????

Drea

Just checked it. The sauce hasn't thickened which is a shame. But a bit of rice to soak it up and we'll be fine. I have so much of the stuff! Half of it will be wasted should have thought to only make half of the chicken really.