Rubber Chicken

helen0103

debbym wrote:

Rubber chicken 'cos it stretches

I would say you did a brilliant job helen0103. Don't forget though that Chicken Curry, Chicken and Mushroom pie and Sweet and Sour Chicken all freeze so you don't have to eat it all in the one week

:T Yey - I'm really pleased with myself!:j

I know it would freeze but we had nothing else in to eat so it was either that or starve!! (Asks self - how many more days until payday )

doraexplorer

my large chicken is in the oven ... plan on having it with veg and tatties.
will boil the bones for stock for chicken sweetcorn and rice soup. i make the best chicken and rice soup ever.

i plan on making a pasta bake .... never done this before. any nice recipies floating about .. i would like a nice creamy one. not mushroom.

thats 3 dinners for us . me him and 2 kids.

looking forward to my rubber chicken dinners.

one more question how long do i biol the bones for i normally only do it for about a hour??? it that long enough??

thank you just going to look at the bored of rubber chicken thread thank you

Amanda65

Have just truly rubbered a chicken for the first time! There are 5 of us but ages of DD's and DS mean I am feeding 5 adults and generally get two meals from one chicken.

I bought a 2.6kg chicken and slow cooked it and last night we ate it with roast spuds, carrots, cabbage and broccoli - mm! I must admit we eat the lovely breast meat and I curry the brown meat as we personally would rather eat it this way round.

My curry is cooking tonight - 3 tins chopped toms, 2 onions, large tin potatoes (use these as I find the break down less than uncooked spuds), a couple of dobs of Pataks tikka curry paste and, once cooked I will add a cuople of spoonfuls of natural yoghurt which makes it lovely and creamy. I will serve this with basmati rice.

The stock from yesterday (with fat removed), chicken bones, some leftover cabbage, some manky carrots, an onion and a bay leaf are currently in my slow cooker and will make soup AND there is still enough left for DD's to have chicken wraps for lunch at school tomorrow. I'm learning!!!

debtworrier

flea72 wrote:

i made a chicken last for 5+ meals last week - started off with a roast (only put legs/wings brown meat out on the table

then made a pie with the leftovers from the brown meat (froze this)

made a curry with one breast

boiled the bones up to make stock/soup

then shredded the last chicken breast for sandwiches, which i thought was a bit of a decadent way of using a breast, when really it could have made a proper meal, but hey, gotta live a little sometimes

and i still have some stock left to make more soup with

all this from a £3.99 chicken

i wont tell you how far my rib of beef is going this week lol

If you want to make the soup a bit more nutritious (i.e. stretch it into a meal ) add egg ribbons to it. All you do is:

Strain the soup, pick through the remnants in the sieve and rescue any meat and veg., put them on one side.

In a small jug, whisk a couple of eggs with a fork. If you have any sesame oil, add a couple of drops.

To thicken the soup: mix a dessert spoonful of cornflour with half a cupful of water. Take the pan off the heat and let it cool a moment. Take one ladleful of hot stock and pour it into the cornflour mixture, stirring all the time. Now, while stirring the saucepanful of stock pour the stock and cornflour mixture into the saucepan. Return to the heat and stir gently until it thickens.

Remove from the heat and stir. Stirring gently but continuously, pour the egg slowly into the soup in a continuous stream.

Add the veg and meat, and heat through. (Add a tin of drained sweetcorn and you've got Chinese chicken and sweetcorn soup.)

jennyjelly

Not chicken I know, but I've just made 16 portions of lasagne out of an 800g pack of mince that cost £3 and I'm really pleased with myself.

nell2

Hi all
Just need a bit of advice. Am doing quite well with my little chicken! Cooked in slow cooker to make a roast dinner, a bit cold with mayo and tomatoes in sandwiches for lunch, a bit more on top of a pizza, and I've got a bit left to put in a pilau tomorrow. I've also made stock for the first time in the slow cooker and it looks and smells yummy. I've also retrieved quite a bit of meat from the stock when I was going through the bones. My question is this - can I use this meat in my pilau or do I have to discard it because it's already been cooked twice - once when it was first cooked and once (for 7 hours today) when I was making the stock?
Any advice gratefully received.

PS I did chuck the bones, carrot tops etc out. I hope I haven't missed an OS trick to reuse these!

Pink.

Hi nell,

Use the meat, it'll be fine. As far as I can see you've done the all you can with the chicken, so don't feel guilty about throwing out the bones. What are you going to use the stock for?

Pink

nell2

Thanks Pink - I will go for it.
I've got two tubs of stock in the fridge - one will be the base for a chicken casserole next week (have got some chicken portions in the freezer) and the other will go into the freezer until I need some chicken stock. I can't use it in the pilau (although I'm sure it would have made a yummy flavour) because I need to split it into two - one half with chicken for me and the children and the other with prawns for DH. He doesn't eat chicken!
I might try and make chicken soup with it if someone can tell me how to go about it!

MRSMCAWBER

Hi there
If you have some stock and fiddly bits of chicken left..you could have a go at chicken and sweetcorn soup..
I blitz a tin of sweetcon - including the water in it..
tip it into a pan with some stock and your chicken bits..heat it through..
mix some cornflour with a bit of cold water and add...it will depend how much stock you use...heat it through until it has thickened...then you can whisk in an egg white..which is how the chinese restaurants get the stringy bits..i dont usually bother...and add some seasoning (soy sauce is the best - but it makes it look a bit mucky)..and then when you dish it up add some finely chopped spring onion (great for using up the greener ends :-)
it is scrummy..especially with a lump of homemade bread...
Its another way of getting even more out of a chicken ...
hope you give this a go one day...my hubby and nieces love it..and it costs pence!!!

scotgirl

I know this has been done and done but I really wanted to share! We don't often buy chicken as I like to make sure to get good quality. I picked up a reduced large chicken in tesco about a month ago for £2.50 (free range).

We had people round for dinner last night so we had roast chicken for 4 of us (adults). Tonight we have had moroccan chicken and cous cous and I currently have the carcass in the slow cooker for soup for tomorrows dinner and probably lunch the next day as there seems loads.

Like I said I usually avoid chicken because it seems expensive to buy good quality but I never realised you could get so much out of it!!!

Spent ages today trawling old posts for tips on chicken soup - so thanks to all for your invaluable advice on the OS board! :beer: