Rubber Chicken

twirlie

Hi,

I'm not really an old style money saver. I try.. but I'm a newbie.. so please bare with me!

My little boy had a birthday party yesterday. I made loads of oven baked chicken wings and drumsticks with cajun, BBQ and oriental marinades.

Anyway, the leftovers are all in my fridge. We're not too good at eating leftovers untouched, so I was wondering if you guys have any ideas for combining them into new meals / pulling the meat off and cooking them up in the slow cooker for a stew of some type.

Help!!

Pink.

Hi twirlie,

I'd pop all of the legs into a casserole. If you add some veg, herbs and some stock or a stock cube it should make a tasty meal that could be served with rice, noodles or mash. There isn't much meat on chicken wings but if nobody wants to eat them as leftovers they make great stock.

This thread has lots more ideas on using up leftover chicken so I'll add your thread to it later: Rubber Chicken

Pink

Butterfly_Brain

I agree just strip off the meat and make a casserole -it has the added bonus of being freezable, you can make a tasty soup from whats left and use the bones for a good chicken stock these too will freeze

Rummer

I am so excited because I have just made my first ever rubber chicken!

* Roasted chicken
* Chicken and leek pie
* Risotto
* Soup

Looking forward to the challenge of the next one!

npsmama

I just wondered if anyone else felt that the old theory of making stock out of chicken carcass wasn't as thrifty as it seems given the price of electricity/gas at the moment?
Also, homemade chicken broth - as delicious as it is - isn't that filling....

are there any other ways to make a chicken go further?

andrinaperry

Just this week I made at least three meals for three, one meal for six and chicken stock from a half price super roaster chicker. (£4) alos two meals for the dog.

We had roast chicken for 6, I have made a chicken pie for three/four with the left over veg and some of the chicken only adding a can of condensed soup and will add the pastry when I cook it.

Chicken Fajihitas for three with chips.

Chicken curry for three with a 4p curry sauce from Sainsbury.

I always boil my chicken carcus to get the last of the meat off it for the dog and then I freeze the stock for soup later. You will be amazed at the amount of meat you get off a chicken carcus which you believe is stripped bare.

I only buy super roaster when they are half price and pop it in the freezer.

Andrina

hmkn

You could try putting the bones and water etc in a pan in the oven whilst it's on for something else, or do what I read years ago, which is to freeze carcasses until you have 2 or 3, break them up and then make one huge batch of stock.

Or I suppose you could even steam something on the top of the pan (potatoes?), or even poach another chicken in with the bones (reducing the stock once that's cooked and removed) for salad/pot au feu etc. I've never tried either of those ideas, they just came to me as I'm typing!

HMK

Pink.

Hi npsmama,

If you have a slow cooker it's possible to cook the stock overnight (good if your tarrif is cheaper then). This thread should help more:

Chicken Stock - how to make it in a slow cooker?

There's an earlier thread with lots of ideas on making a chicken go further so I've added your post to it to keep the replies together.

Pink

npsmama

Thanks Pink - sorry to give you more work.

Stephen_Leak

This turns one rubber chicken breast into 2 bowls of soup ...

CHICKEN & SWEET CORN SOUP

Serves 2

INGREDIENTS

1 egg
1 chicken breast (either fresh or leftover from a roast chicken)
1 tablespoon of sunflower oil (if you are using a fresh chicken breast)
200g (½ a 400g tin) of creamed sweet corn
1 chicken stock cube
500ml of water
Ground pepper to taste

METHOD

Break the egg into a bowl and pick out any bits of shell. Mix up the egg.
If you are using a fresh chicken breast, cut it into thin strips. Put the oil into a frying pan on a medium heat. Fry the chicken for about 5 minutes. Stir frequently to stop it sticking.

If you are using a leftover chicken breast, tear it into thin strips.

Put the chicken and sweet corn into a saucepan on a medium heat. Crumble the stock cube into the water and pour it into the pan. Mix thoroughly. Bring to the boil, then turn down the heat until it is just boiling (simmering). Continue to cook, stirring as the mixture boils, for about 10 to 15 minutes.

Slowly pour the egg into the soup, stirring gently all the time to form ‘strings' of cooked egg. If the soup reaches the desired consistency before you’ve added all of the egg, stop adding the egg.

Season with the pepper.

ADDITIONS & ALTERNATIVES

If you want a thick soup, add ½ a tablespoon of cornflour mixed with a little water towards the end of the cooking.

For Creamed Sweet Corn Soup, omit the chicken and substitute a vegetable stock cube for the chicken one.