Rubber Chicken

trigger2

After some advice from some lovely OS-ers, I've finished our lovely roast free range chicken & stripped it bare. There's enough meat left for curry or something else for the 4 of us. I'm also boiling up the carcass to make soup. My question is if I make soup tonight & keep the chicken leftovers in the fridge, how long will these keep ? I don't think I'll have enough space in the fridge for the soup, so I'm going to leave it in the pan with the lid on. What are we better to eat first, the soup or the meat, or will both be ok for a few days ? Sorry for all the questions but I'm not that sure about the food safety.
Thanks
trigger

trigger2

help !!!!!!

donner_kebab

Heya Trigger2!
Dunno what peeps think is best to eat first...but with regards to the chicken leftovers, think they should be ok sealed in an airtight container for about 3 days or so...just going by what peeps have told me so hopefully that is right?!?!?

trigger2

Thanks for that. Do you think the chicken soup will be ok not in the fridge ?
Thanks
Trigger

Rikki

Chicken meat I keep in the fridge and eat on the Tuesday after being cooked for Sunday lunch.

Can you make the soup tomorrow? (keeping the carcass in the fridge)
The stock I keep longer than the meat. It freezes well if you don't want to use it straight away. You can make it into soup first and then freeze.

I have kept the stock in a saucepan on the hob over night before but only when I've intended to use it the following day.

cannylass_2

I'd agree with Rikki, would only keep soup on hob if was going to use the next day.

trigger2

Ok, chicken stock is just bubbling away & just about ready, so I'll probably keep the soup for tomorrow, then the meat for Tuesday. Thank you all very much for the advice !
Trigger

Queenie

trigger2 wrote: »

Ok, chicken stock is just bubbling away & just about ready, so I'll probably keep the soup for tomorrow, then the meat for Tuesday. Thank you all very much for the advice !
Trigger

Always chill the chicken stock - firstly, you don't want any bacteria to grow through keeping it in a pan in the kitchen (especially if your kitchen is heated!) To cool the pan of stock quickly, fill your sink with some cold water and sit the pan of stock in it
If you don't have any fridge space, pour the chicken stock into a sealed container, then put it into another container that can be sealed and put it outside in the garden - at this time of year the temp outside is ok for doing this. Keeping it in a 2nd container is merely a precaution against anything getting into it It's much safer in the garden in sealed containers than sitting in a centrally heated house in the kitchen.

Secondly, you want the fat to form a layer on the top of the stock because then you can simply skim it off before using the chicken stock to make your soup. Otherwise, your soup is going to be tainted by the grease. Yukky!

If I cook a chicken on a Sunday, my rule of thumb is to use up the meat by the Wednesday (if it hasn't been frozen).

BTW, well done on your efforts :T

hollydays

Meal for 2. Left over chicken from a roast chicken.I dont really like adding cooked meat or poultry to a recipe because I think it might taste a bit dry.Any ideas for types of dish?I have some mild curry powder but no curry paste at the moment-anyone have a recipe?

*niptuckfan*

what about a tin of chopped tomatoes any veg you have kicking about and curry powder, warm through gently