Rubber Chicken

nic82

vixtress wrote: »

nic82
no-one will laugh at you here, (well not unless you dance naked and paint yourself green)
until i got a stock pot i would just 'shove' the carcass in the bigest pan i had, mashing it down a bit actually helps release the flavour from the bones

Thanks Vixtress.

I'll have a go at that tonight, as there is currently a chicken in the oven as I type!

P.S. the nakedness and being green is strictly on Saturday nights only

thriftlady_2

Nic82 I'd add an onion and a carrot to your stock too, they improve the flavour no end. If you have the odd leek or stick of celery around they will help tremendously

earwig

redmel1621 wrote: »

Oh god I feel so naughty now......

I used to (will no longer) roast a chicken use the breast for a roast dinner for 2ad 2ch would usually then leave the rest sitting out on the side and after eating woud tidy up the kitchen.... throwing away the remaining chicken:eek:

Mel x

i still do :eek: never sure how long chicken will last for once it cooked only yesterday we had chicken we ate the breast then chucked the rest in the bin :eek:

trying-very-trying

earwig wrote: »

i still do :eek: never sure how long chicken will last for once it cooked only yesterday we had chicken we ate the breast then chucked the rest in the bin :eek:

Can I just ask, why do you buy a whole chicken, if you only eat the breast

badgermonkey

We make one chicken last three meals, too (only it's a medium/small one because there's only two of us).

A good way of doing it is to stick it in the slow cooker before we go to work. By the time we get back you can get off every scrap of meat. I cube the nice breast meat for curry and shred the rest, the big bits going for pies or enchiladas, the smaller bits for the soup I make with the stock from the carcass. Chicken barley soup is a real favourite around here.

Someone at H's work was incredulous that we 'have' to do this, boasting that they only use a chicken for one meal and hadn't stretched one for 20 years! We can well afford to buy only chicken breasts but I'm too tight and I like to know that if a chicken's given its life for us, at least it wasn't wasted. Also, we're both pigs and this way you get LOADS of chicken for three meals in a row!

angie_loves_veg

I find that if I roast a whole chicken, it does one roast meal (for 2+1) and the rest we have as cold meat the next day... + bones for stock

However, if I joint the bird first (uncooked) I get 6 to 10 pieces -
leg x2 (could be thigh x2 and drumstick x2),
breast x2 (could cut each into 2),
wing (with breast chunk) x2
+ bones.

now, whatever I do with this great pile of meat, it always seems to go further than if I roast it first - I'm just not to be trusted with portion control once it is roasted
:EasterBun

oops_a_daisy

sorry to hi jack the thread but could somebody put up a step by step recipie for chicken soup please I have tried but it tasted yeuch.

I normally buy a medium chicken and plate up 4 roast dinners to last the 2 of us 2 days then put the rest into a curry for the third day. I can normally get a sandwich out of it too but would love to make my own chicken soup

Moneybubbles

:T Oh there's some really good ideas in there

I tend to buy chicken breast and use that as I always 'forget' about the rest and end up throwing it:eek: now i know some good ideas xx

TTFN

conradmum

oops_a_daisy wrote: »

sorry to hi jack the thread but could somebody put up a step by step recipie for chicken soup please I have tried but it tasted yeuch.

I normally buy a medium chicken and plate up 4 roast dinners to last the 2 of us 2 days then put the rest into a curry for the third day. I can normally get a sandwich out of it too but would love to make my own chicken soup

I can give you a recipe for Thai chicken noodle soup which is really nice.
You need

A tin of coconut milk
Jar of Thai red curry paste
Turmeric
A few ounces of chicken per person
Plain dry noodles (we use Sharwoods medium size)
Thai fish sauce
Soy sauce
One lime
About 7/8 fl ounces chicken stock per person

For four people

Cook the noodles according to instruction and share out into soup bowls.

Start by pouring half the coconut milk in a saucepan and leave it to boil until it separates (Goes flat, sizzly and you can see the oil)
Add a teaspoon of turmeric and a couple of tablespoons of red curry paste, stir in for a minute.
Add the chicken (if it's raw you'll have to cook it until it colours).
Pour in the stock and the other half of the coconut milk. Heat to boiling, turn down to simmer
Add about a tablespoon of fish sauce and two of soy sauce (recipe says 2 tblspoons fish sauce but I find it a bit pongy!)
If the chicken is raw let it simmer until the chicken's cooked.
Squeeze in the juice of the lime then spoon the soup over the bowls of noodles.
Eat with chopsticks and a spoon! (It tastes better that way!)

In the real version you're supposed to add chopped coriander and chilli and fried garlic and shallots but it's still nice without them.

earwig

trying-very-trying wrote: »

Can I just ask, why do you buy a whole chicken, if you only eat the breast

i buy a whole one as oh likes the skin and chicken breast dont have the skin on them when you buy them on there own