Rubber Chicken

Katgoddess

Does anyone have a step by step idiots guide to rubber chicken? Exact recipies and tips for taking the meat off etc. I'm not a big meat eater but I can see this as a way of keeping the budget down when I move out soon.

craig777

How many of you buy frozen chickens?

We've started buying frozen chickens due to the price difference over fresh ones. We've just realised that there's no point buying fresh unless you're gonna cook it the same day. We now buy a frozen one and leave it out to defrost when we get home from the supermarket and then it's ready to roast the next day.

A medium frozen chicken is £1.92 in Sainsburys if my memory serves me.

donna73

There are 4 of us- 2 adults , 7year od & 2 year old
from a medium- large chicken i usually do
roast
roast (the sequel), meat frozen in left over gravy to use following week
carcuss used to make soup
chicken in tomato sauce with pasta/ or as pizza topping
chicken with bits from fridge eg peppers/ mushrooms to make quiche

Fruball

I didn't think of freezing the meat in the gravy ! I always have loads of gravy left and always store it in the fridge, then always throw it out 3 days (or a few weeks :eek: ) later I have never ever used it up :rotfl: :rotfl: :rotfl:

I will definately remember that next time :T

Thank you :beer:

[Deleted User]

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:

Many moons ago when my children were small there were Husband,self,two little girls.I would buy the leg of lamb from the butchers on Saturday afternoon .We would have it roasted on Sunday,
cold meat and pickle Monday,
curried Tuesday,
mixed up with stuffing and peas and carrotsand dipped in egg to a sort of breadcrumbed pattie on Wednesday
Thursday was egg and chips as my husband said he couldn't stand to see any more lamb by then:rotfl:
All of this food cost me 17/6 (871/2p)f for four days dinners for the four of us
Friday was fish and chips, home made of course
and Saturday was corned beef slices dipped in batter and sauted potaoes
Ah but in those days I kept house and paid for the food and clothes with £8.00 housekeeping (Circa 1969) Chicken was a once a month luxury on the Sunday after Pay-day. I still have an old housekeeping book somewhere that listed all my outgoings on £8.00

icecubequeen

I usually buy Tesco 2 for £5 chickens

one chicken will be enough for:

Roast dinner for 5 people ( 3 adults & 2 kids )
Next day chicken sarnies for lunch for 3 people (me, DH and DS1, as DS2 has lunch at nursery)
Chicken curry or chicken in tomato and basil sauce with pasta or something else along those lines for dinner.
Following day Chicken pie, then get any last little bits of chicken off, some for a soup, then some for the cat, for her dinner.

flea72

craig777 wrote: »

How many of you buy frozen chickens?

We've started buying frozen chickens due to the price difference over fresh ones. We've just realised that there's no point buying fresh unless you're gonna cook it the same day. We now buy a frozen one and leave it out to defrost when we get home from the supermarket and then it's ready to roast the next day.

A medium frozen chicken is £1.92 in Sainsburys if my memory serves me.

I dont buy frozen. ive always been under the assumption, that they are pumped full of water and stuff, so weightwise, you dont get as much meat for your money?

also, i tend to buy fresh, as it gives me more freedom as to when i cook it, as my schedule can change at a moments notice. as most fresh chickens have a UBD of about 1wk, i can keep it in the fridge, and on a day i am free to do a roast, its ready to go. if we get to its UBD and its still in the fridge, i then have the option to freeze it. but im useless at remembering to get food out of the freezer in time for it to defrost, so i try to avoid food that needs defrosting before cooking.

Seakay

ok_go wrote: »

Not sure if this is useful to anyone. I have been planning on trying to learn how to bone my chook to freeze in more manageable portions. I think this should work better for me as I live on my own. I am just concerned that because I only use small amounts of the chicken that I dont get caught up in heating / reheating meals. This way I will feel much more confident for example freezing stock and then freezing whatever I make with it if I need to as it cuts out one of the cooking steps (i.e the cooking the whole bird step)

http://www.ehow.com/how_2069_bone-whole-chicken.html

regards
go

If you pop your chicken bones into the oven for up to an hour or until they have a good colour then the stock will be even tastier - you can do this from frozen and allow a little longer if the oven isn't going to be on when you are doing your boning. Gas 5, 375F, 190C.

filigree_2

Sorry if I've said this before:

I get the biggest chicken possible, because it's better value than small chickens. I start off by roasting it the usual way, then after about an hour I take it out of the oven and cut off the legs and put them in a casserole with a tin of ratatouille or tinned tomatoes + onions, mushrooms etc. The roast chicken and the casserole go back in the oven for about an hour till they're done.

I carve off roughly half the breast and the wings, and serve that as a roast meal. The other half of the breast meat gets carved and frozen for a later meal, something like curry or fajitas. Then I pick over the chicken to get all the little lumpy bits. If it's a really big chicken then the lumpy bits are enough for another main meal, so long as you don't mind it looking funny With a smaller chicken the scrappy bits would probably only be enough for sandwiches or soup.

Finally I shove the carcase in the slow cooker to make stock.

That makes 3-4 meals for three people ie 1 roast dinner, 1 curry, 1 casserole plus another meal or soup.

To stretch the chicken even further, stuff it with sausage meat (look for the nice ones at reduced price) mixed with onion and breadcrumbs. Serve a bit of stuffing with the roast meal, and the next day make sausage hash by adding cooked potato, fried onions and a tin of baked beans.

Clutterfree

A few of you have mentioned chicken pasta bake.
Could you post a recipe or point me to a thread with one in please?
Preferably a tomato based one rather than a mushroomy one.
We are having roast chicken today and I usually use the leftovers to have chicken, mash and veg the next day but fancy using the cooked chicken for something different.
So any recipes for pasta bake of even a pie (using cooked chicken) would be appreciated.
Many thanks.
CF xx