Rubber Chicken

Pink.

Agaton_Sax wrote: »

Anyway, basically this is what concerns me [and bear in mind, I'm a Bloke so try and make allowances] is i.e.
Day One = you roast the Chicken
Day Two= sandwiches
Day Three= A stir fry
So does day three not mean you are re-heating the Chicken [or what's left of it] ? Is it okay to do this ?

Yes it will be fine to reheat on day three, as long as you have cooled it as quickly as possible after first cooking it and kept it in the fridge since then.

Pink

Pink.

LouBlue wrote: »

I am nowhere as good a cook as the posters on here but I do get a good free range chicken, I know its dearer but I could not believe the difference in taste.

I do a roast dinner, then the next day, make a curry, and also do sandwiches for lunch.

LouBlue,

I agree with you....once you've eaten a good free range chicken, you won't want to go anywhere near a value one.

Ps, don't put yourself down! Off topic, but I made your mars bar cheese cake at the weekend and mine looked nothing like yours! I realised afterwards that I'd only added half the cream cheese that you stated in the recipe. Mine looked really rubbish, but the kids enjoyed it anyway! Thankyou! :T

Pink

elly2

I bought a frozen chuck for £2.59 think it was 1.4 kilo and chucked it in the sc
sun........chicken dinner + 1 sandwich for me later that night
mon.......chicken pasta bake
today.........have managed to get 2 large pies out of what was left one for kids with no veg and one for me with lots of peas, carrots and sweetcorn.
if i had of done 1 pie instead of 2 i could have used the rest for a curry for the kids so a possible 4 meals from the chuck (plus soup with the bones but the elder 2 wont eat it )

LouBlue

Pink-winged wrote: »

LouBlue,

I agree with you....once you've eaten a good free range chicken, you won't want to go anywhere near a value one.

Ps, don't put yourself down! Off topic, but I made your mars bar cheese cake at the weekend and mine looked nothing like yours! I realised afterwards that I'd only added half the cream cheese that you stated in the recipe. Mine looked really rubbish, but the kids enjoyed it anyway! Thankyou! :T

Pink

Awwww thanks Pink! Not having kids, I haven't really got into baking cakes, which you do more when you have little uns, I think, and knowing I would just eat the whole thing, I steered clear.:rolleyes: But I wanted to save money instead of buying OH a birthday cake so sis gave me that recipe. It was delish!! And I am going to experiment a bit more so Mr BE makes me a proper member of his cake thread.

PS - Only get my chicken, meat etc...from farm shops or butchers, the taste is unbelievably different.

trying-very-trying

Agaton_Sax wrote: »

Yes, I found out and glad you did, what a laugh I've had here !:rotfl: Especially 'trying-very-trying's thread about sniffing the chicken for the first day; had me in creases did that !
Anyway, basically this is what concerns me [and bear in mind, I'm a Bloke so try and make allowances] is i.e.
Day One = you roast the Chicken
Day Two= sandwiches
Day Three= A stir fry
So does day three not mean you are re-heating the Chicken [or what's left of it] ? Is it okay to do this ?

As long as you keep what's left from the roast in the fridge, it's okay to heat it up once more, just make sure it is properly hot, to kill the bugs.
Don't forget to use the bones for soup or stock.

rasmus

Ok, where might i find this mars bar cheese cake?

LouBlue

rasmus wrote: »

Ok, where might i find this mars bar cheese cake?

Its in this thread.

http://forums.moneysavingexpert.com/showthread.html?t=560340

Have a trawl through, great idea for a thread and loads of lovely recipes, as well as mine obviously. :rolleyes:

Ignore my posts when I am begging for membership.

Fruball

If you plan to use your chicken for lots of meals then try cooking it inside a large casserole pot with a few herbs (I use 4 bay leaves, mixed herbs and black pepper), a splash of water (wine if you are feeling extravagant) and pop the lid on for cooking. Sometimes I add in the old veggies from the bottom of the fridge and an onion.

The end result is a superbly soft meated roast that slips off the bone easily

And cooking upside down means that the breast is more moist as the cooking juices run into it

(alternative is a few cloves of garlic inside the chicken and a lemon, halved or good glug of lemon juice)

rockie4

I once had a neighbour who bragged that she could get 27 meals (for 2) off a leg of lamb......mind you when she invited us round for supper afer the pub one night she gave us one cream cracker and a slice of cheese you could see through:rotfl: :rotfl:

Agaton_Sax

rockie4 wrote: »

I once had a neighbour who bragged that she could get 27 meals (for 2) off a leg of lamb......mind you when she invited us round for supper afer the pub one night she gave us one cream cracker and a slice of cheese you could see through:rotfl: :rotfl:

What did she use to slice the cheese, a razor blade ? :rotfl: