Does this sound edible?

Chuzzle

I have a leftover roast chicken and I was thinking of doing a one pot meal tonight. So my idea is to srtip the meat off the carcass and chop into bite size pieces, mix it with some made up value stuffing. Add some par boiled chopped potatoes and roast/bake in the oven. Should I add some gravy when putting it in the oven or just serve that seperately? 20-30mins @180 fan oven do you think that'll be long enough to cook through without drying out the meat too much?

nimbo

urm, if you're going to do it i'd highly reccomend adding some gravy to stop the dryness setting in...

why not make a pie?????

ubamother

sounds good to me - I would do the gravy separately. The stuffing should keep the meat a bit moister, or you could dot with butter or even add a little bit of the gravy. I would probably cover with foil for most of its time in the oven. An alternative would be to add the gravy to the meat and stuffing, and use the potatoes as a topping - thinly sliced/cooked and mashed. If you have them, some cooked/parcooked veg like carrots etc. could go in as well.

sassyblue

Definitely needs some sort of juice in there to stop it all drying out, l'd add the gravy

zippychick

ubamother wrote: »

sounds good to me - I would do the gravy separately. The stuffing should keep the meat a bit moister, or you could dot with butter or even add a little bit of the gravy. I would probably cover with foil for most of its time in the oven. An alternative would be to add the gravy to the meat and stuffing, and use the potatoes as a topping - thinly sliced/cooked and mashed. If you have them, some cooked/parcooked veg like carrots etc. could go in as well.

That's what I'd do! Throw in chicken veg gravy and stuffing and top with mash! :j

MileySmiley_2

Why dont you put chicken carcass in saucepan with half an onion, half a carrot, peppercorns and bay and simmer for an hour or so, then strain and you could use that to add to the gravy you are going to make up, will add to the flavour.